Kimbap and Sushi Rice

Makes 4 cups cooked rice

Ingredients

2 cups of short grain rice

2 ½ cups water or ¼ cup more if rice is too dry

1. Put the rice into a thick pot. Wash in cold water and drain, then lightly massage the rice with your hand.

2. Rince and drain until the water is clear (3-4 times). Drain last of the water by tilting the pot as much as you can.

3. Add 1 ¼ cup water to the pot and soak for 30 minutes with the lid closed.

4. Bring to boil over medium high heat and turn the heat to low. cook for about 15 minutes with lid on. Add more water if rice is too dry and stary longer until water is gone.

5. Turn over the rice with a spoon and turn off the heat.

6. Leave the lid on and let it sit for another 10 minutes.

7. Fluffy rice is ready for Kimbap or sushi!

For Kimbap: gently mix warm rice with 1/2tsp salt 2 tsp toasted sesame oil

For Sushi: in a small bowl mix 3 Tbsp rice vinegar, 3 tsp sugar, 1 ½ tsp salt until sugar is dissolved and pour onto warm rice and gently mix.

 

 

 

 

Sushi

 

Makes 6-8 rolls

Ingredients:

4 C cooked and seasoned rice (see For Sushi on first pg)

4 sheets roasted nori cut in half

12oz smoked salmon (plain), tuna (canned or frozen) or imitation crab meat

4oz cream cheese

1 English cucumber, cut into small strips

2 avocados, peeled, pitted and sliced

Optional:

Spicy tuna: canned tuna drains and squeeze liquid out and add mayonnaise

Carrot Rapees (French carrot salad): 1-2 shredded carrots, 1tsp salt, 2Tbsp olive oil, 1Tbsp lemon juice, ½ Tbsp brown sugar, 1 Tbsp whole grain mustard. Mix all together in a bowl.

Pickled Cucumber: thinly slice cucumber and add vinegar, sugar and salt. Let it sit 10 minutes and squeeze liquid out.

 

 

 

 

 

Sauces

 

Seasoned Soy Sauce:

1/4 cup soy sauce

1 tsp vinegar or fresh lemon juice

½ tsp sugar

Spicy Mayo:

½ cup mayonnaise

2 Tbsp Sriracha (more or less depending on spiciness desire)

Wasabi Mayo:

1/2cup mayo

2 tsp wasabi paste

1 tsp Lemon juice

Option ¼ tsp ginger

Eel Sauce:

½ C soy sauce

½ C sugar

½ C mirin

Add all the ingredients in a small sauce pan and boil over medium heat, once it boils reduce the heat to low and simmer for 5 minutes or until the sauce has thickened.

Let it cool down to room temperature.

 

Inside Out Sushi Roll

 

                            

1.     Gather all ingredients and prepare on a plate.

2.     In a small bowl prepare vinegar mixture for sushi rice and add into cooked rice then gently mix. Set aside (keep warm)

3.     If you use canned tuna, drain and squeeze liquid out then add mayonnaise. If you use crab meat add mayonnaise as well.

4.     Wrap sushi mat in plastic wrap.

5.     Place the nori on the mat shiny side down (rough side up) and spread the rice on the nori, evenly cover with rice (use cooking gloves or lightly moisten your fingers to spread the rice easily). Sprinkle toasted sesame seeds on top.

6.     Flip the rice and nori over from top to bottom so the nori border is closest to you.

7.     Place sliced avocados on the center of the nori, thin ends overlap.

8.     Add strips of cucumber on the avocado slices. Add some pieces of crab meat lengthwise.

9.     Don’t add too much filling, or your roll won’t seal shut.

10.  To roll the Sushi, tuck your thumbs under the edge of the sushi mat closest to you. Place your remaining fingers to hold the filling in then roll the mat up and over the filling until the rice meets the nori on the other side. Give the roll a light squeeze to stick the rice to the nori.

11. Hold the edge of the mat and continue rolling the roll to the end of mat.

12. Place the roll on the cutting board, the seam is on the bottom, wait for a few mins and then cut the roll into slices.

13. Serve sushi roll with soy sauce, wasabi and pickled ginger. You can add other options such as sriracha mayo, wasabi mayo, eel sauce, deep fried onions etc…

Types of Sushi Rolls

 

 

California roll: Imitation crab (mix with mayo), avocado and cucumber

Tiger roll: shrimp and avocado over a California roll

Rainbow roll: five different kinds of fish and avocado on California roll

Spicy tuna roll: use canned tuna, drain and squeeze liquid out and add mayonnaise

Dragon roll: Eel, crab and cucumber inside, rice and avocado outside

Volcano roll: spicy tuna on top of California a roll then Squeeze spicy mayo, wasabi mayo on top

Philadelphia roll: salmon, avocado and cream cheese 

No name roll: Mix tuna with mayo, make carrot rapees and pickled cucumber,

roll with the tuna, carrot rapees, and the cucumber