Kim Bap
Seaweed Rice Rolls
Ingredients
- 4 cups warm cooked short-grain white rice (see recipe on page 34)
- 6 fillings of your choice long, narrow strips of tofu, daikon radish, red, yellow, or green bell pepper, cucumber, cooked carrot or mushrooms, avocado, egg pancake – see recipe on page 32, stir-fried finely chopped spinach
- 7 sheets nori 0.6 oz. package
- Rice or cider vinegar
- Vinegar soy sauce or mustard sauce
Instructions
- While the rice is cooking, cut the fillings into long, narrow strips, creating two different combinations.
- Place a sheet of nori on a cutting board with the long side facing you.
- Spread 1/2 cup of warm rice on the bottom one-third of the nori sheet.
- Sprinkle the rice with a little vinegar.
- Place three fillings on the rice, forming three narrow rows across the width of the rice.
- Gently press the filling into the rice.
- Starting at the edge near you, roll the nori away from you, enclosing the fillings and forming a tube.
- Make the nori roll tight and secure.
- If the end of the sheet does not stick tightly, dampen the edge with a little water and seal well.
- Repeat until all nori sheets have been filled and rolled.
- At this point, rolls can be chilled for later use.
- With a sharp knife, cut the nori roll into 1-inch pieces.
- Serve with vinegar soy or mustard sauce
