kimbap
Ingredients
- Sushi Nori
- Rice (cold)
- Black sesame (cooked)
- Sesame oil
- Cucumber
- ham sausage
- Japanese pickled radish
- Salt
- Sushi rolling bamboo curtain
- Pork floss
Steps
1. Wash the cucumber, peel off the middle capsule and cut into strips. After cutting the ham sausage into strips, put it in the pot, add a small amount of oil and stir-fry over medium heat.
2. Pour appropriate amount of sesame oil, black sesame seeds (cooked) and a small amount of salt into the rice (cold) and mix well.
3. Spread the rice evenly on the seaweed, spreading it to about four-fifths of the way. After spreading, press the rice tightly.
4. Place the just prepared cucumber strips, pickled radish strips, ham sausage strips and pork floss in the middle of the rice.
5. Roll up the bamboo curtain and press the joints at the upper and lower ends of the rice tightly to make the two ends stick together. Finally, wrap the extra piece of seaweed and press it tightly again.
6. Finally, slowly cut it with a knife.
Tips
- When making the final cut, it is best to choose a serrated knife. This knife is best for cutting kimbap.
