Published December 15th, 2006
in Kimbap (Sushi Roll).
Last night, we had traffic lights for dinner.
It was my second time trying this Kimbap. When I tried it the first time, which was about a month ago, it looked terribly broken by a storm or something. So I changed the method a bit yesterday and tried it again. I didn’t expected to make it successfully this time, so I didn’t take pictures on the way. However it was a success. You never know, right?
So what do you think about this Kimbap? It doesn’t taste as nice as other Kimbap like vegetable or tuna Kimbap, because it hardly contains any ingredients, though it’s the creativity that counts 
I used cucumber, yellow radish, and crab sticks as fillings. Crab sticks are supposed to show more red color instead of white. Sorry about the mis indication.
By the way, Is the order right? or Am I causing some accidents?
I am willing to make them again to give you a more detailed recipe, though the willingness comes from its popularity.
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Published November 16th, 2006
in Appetizers and Kimbap (Sushi Roll).
No, it is not a traditional Korean food, but it is quite a simple meal to cook. I’ve been suffering from time consuming dishes lately, so I needed a break. I wonder if this sushi is available in Japan. Kat if you are reading this post, please tell me!
I think, it can be a good picnic meal or dinner party appetizer.
Ingredients for 12 sushi rolls (Big meal for 1 person, light snack for 2 people)
- Freshly steamed white rice for 1 person
- Tuna 250 g (drained of its oil)
- 1/4 an onion
- 3 crab sticks
- 1 cucumber
- Dashi (mix these together) - Vinegar 1 tbsp, Sugar 2 tsp, Salt 1 tsp, Refined rice wine 1 tsp
- Salad sauce - Mayonnaise 3 tbsp, Pepper 4 sprinkles, Salt 4 sprinkles
Preparation
1. Cool down the rice for about 10 minutes.
2. Finely chop the onion, tuna, and crab sticks.
3. Put them into a bowl.
4. Add the salad sauce and mix it well.
5. Peel the cucumber skin off then thin slice the flesh with a peeler carefully. (Thickness about 0.2 cm)
6. Boil the dashi on the pan for 15 to 20 seconds.
7. Pour half of the dashi on the rice and mix it well. (You can add it more as needed.)
Making
1. Wet your hands in cold water then work rice (12 dough ball of rice).
2. Wrap the rice with cucumber.
3. Put the tuna salad on the rice.
4. Serve the sushi rolls on the plate.
Tips
- When rice seem to stick on your hand, use cold water. (have a bowl of cold water next to you.)
- The height of rice’s dough ball should be shallower than the sliced cucumber’s height. (to hold the tuna salad topping)
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