California Roll (Kimbap)

            

Ingredients:

• Nori, one sheet makes one roll
• 1/2 cup cooked white rice or for a healthier option -short grain brown rice and sweet brown rice cooked together 3:1 ratio
• 2 leafs of lettuce (optional)
• 4 pieces imitation crabmeat cut into strips
• 2 Eggs, beaten, fried, and cut into strips ½ inch wide use only 1 strip
• 1 shredded or julienned carrot sautéed with ghee or avocado oil
• 1/4 of an English cucumber, julienned
• Shiitake mushrooms, soaked, dried, and sliced into strips (optional)
• 3 slices Avocado sliced into 1/2 " strips
• cooked spinach lay into strips, Daikon radish (optional)
• 1/8 tsp. Sesame oil
• 1/8 tsp. or less Sea salt
• Roasted sesame seeds

Tip: The secret to good Kim-Bob is to keep the ingredients as dry as possible. The shiitake mushrooms need to be squeezed or pressed dry with a towel. Cucumber also must be pressed dry.

Ling Ling Sauce:

• 1/3 cup of soy sauce
• 1 t. vinegar or fresh lemon juice
• ½ t. sugar

• For California roll: mix in small bowl 1 t. vinegar, 1/3 t. salt 1 ½ t. sugar then add to the rice. After that follow instructions for sushi.

Wasabi Sauce: 

• 1 T. hot water to mix with 1 T. wasabi powder
• 2 T. vinegar 
• 1/3 cup of soy sauce
• Or simply Put the horseradish powder in a small bowl. Mix in the water to make a thick spreadable paste and serve with soy sauce, separately 

Tip: To help keep your bamboo mat clean, you can use a gallon size ziplock bag or cover in saran wrap.

Instructions: 

Mix sesame oil and salt into the rice

Place nori on a bamboo sushi mat

Spread evenly about 1/8 to ¼ inch thick while being very careful not to mash the rice on the nori paper.  Save .the last inch, which is left to overlap for the close of the roll

Make sure to leave 1" of nori paper to close roll at the end.

Put ingredients on rice in parallel rows covering about three inches across the roll with the empty part away from you

Roll the mat being careful to see that the roll starts wells and keep it right as you roll to the end. 

Be sure control your vegetables.

While you are controlling the vegetables with 4 fingers and thumb behind to support the mat. Tuck in all the vegetables and roll forward.

This Part can be tricky. You need to be sure all the vegetables are inside of the roll not showing at all 

while continuing to roll with the mat on the outside still supporting the roll from behind.

Hold firmly to set the roll, wrapping the empty part of the nori sheet tight on the roll

Then remove roll from the mat.

Slice in ½ to ¾ inch slices. 

To serve, dip into Ling Ling sauce or Wasabi sauce, you may put a piece of pickled ginger on top.

Look forward to another post soon. I will show how to make a sushi roll with rice on the outside