Gimbap: Korean Nori Seaweed Rolls
Gimbap: Korean Nori Seaweed Rolls

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, gimbap: korean nori seaweed rolls. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Gimbap: Korean Nori Seaweed Rolls is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Gimbap: Korean Nori Seaweed Rolls is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have gimbap: korean nori seaweed rolls using 13 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Gimbap: Korean Nori Seaweed Rolls:
  1. Get 2 rice bowls full Plain-cooked rice
  2. Prepare 2 sheets ★ Toasted nori seaweed
  3. Make ready 1 dash ★ Sesame oil
  4. Make ready 1 dash ★ Salt
  5. Make ready 100 grams △ Ground pork
  6. Get 2 tbsp △ Yakiniku (Japanese BBQ) sauce
  7. Make ready 1 ■ Egg
  8. Get 1 dash ■ Salt
  9. Prepare 2 ○ Shiitake mushrooms
  10. Make ready 1 dash ○ Soy sauce
  11. Prepare 4 slice Kamaboko (or imitation crab stick)
  12. Take 2 bunches Mizuna greens
  13. Take 1 Toasted white sesame seeds
Instructions to make Gimbap: Korean Nori Seaweed Rolls:
  1. Cook the △ ground pork in the yakiniku sauce. Add salt to the ■ egg, Heat some oil in a frying pan and make scrambled eggs. Blanch the mizuna greens in boiling salted water. Slice the ○ shiitake mushrooms, put into a bowl with a little soy sauce, cover with plastic wrap and microwave for 15 seconds. Leave as-is to cool.
  2. Place a sheet of nori seawed on a sushi mat with the non-shiny (rough) side up. Drizzle on some sesame oil and spread it all around using a piece of paper towel. Sprinkle with salt. Spread about 1 bowlful of rice over the nori, and sprinkle on some white sesame seeds.
  3. Add the prepared fillings from Step 2. Leave a gap in the front and back to make it easier to roll up the roll.
  4. Pick up the front end of the sushi mat and push it over the filling towards the center in one motion and press. Then keep on rolling without hesitation. The roll looks like this. Some of the filling may be sticking out from the sides, so just push them back in gently and tidy up the roll.
  5. If you cut the roll with the seam side down, the slices will be nicer looking. Wipe the knife each time you make a cut with a moistened kitchen towel - this way the slices are less likely to fall apart. Cut to whatever thickness you like and enjoy.

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