Why We Love It Hime Sushi Nori Seaweed is dry roasted seaweed Click here to read related CA Prop 65 Warning Ask Questions, Get Answers Good Nori, Bad Nori, & How to Tell the DifferenceGimbap satisfies in many settings: as a light lunch for both adults and kids, as an easy-to-carry picnic and hiking snack, or even as a party appetizer. Learn the basics of these Korean-style seaweed and rice rolls and you'll be able to fill them with endless combinations of vegetables, meat, tofu, and eggs. They're even a great way to use up leftovers! Some might think of gimbap or kimbap (pronounced "keem-bahp") simply as Korean sushi, but it really stands on its own. Wrapped inside layers of roasted seaweed (gim) and steamed rice (bap), the versatile fillings are often cooked and individually seasoned. While sushi rice is always vinegared, the rice for gimbap may be plain or seasoned with any combination of rice vinegar, sesame oil, sesame seeds, sugar, and salt. (The recipe below is based on my mother-in-law's method.)

Finally, unlike sushi, gimbap is usually eaten without any soy sauce, wasabi, or ginger. This makes it a perfect finger food whether you're at home or on the go. Now, what about those fillings? The rolls you see here are filled with a traditional combination of bright yellow pickled radish, quickly sautéed carrots, spinach seasoned with sesame oil and salt, and strips of egg — a colorful, multi-textured, and well balanced vegetarian combo. If you're vegan, you might swap the egg for avocado; if you eat meat, you might add bulgogi (grilled marinated beef) or imitation crabmeat. At our house, kimbap is often a vehicle for leftover rice and various odds and ends that we have in the fridge. A bamboo rolling mat is the only specialized equipment you need, but even that can be improvised. In a pinch you might use a sheet of aluminum foil or your hands to make a looser, more rustic roll. A bamboo mat is inexpensive, though, and I do recommend picking one up from a Korean or Japanese market, a well-stocked cooking store, or on Amazon.

How To Make Gimbap Makes about 40 pieces Ingredients 3 cups warm, cooked short-grain white rice2 tablespoons rice vinegar2 teaspoons sugar 1/2 teaspoon sea salt1 teaspoon toasted sesame seeds, plus more for garnish5 sheets roasted seaweed (also called gim, nori, or laver)4 to 6 fillings of your choiceToasted sesame oil Fillings shown here:5 pencil-size strips pickled daikon radish (also called danmuji or takuan)1 carrot, julienned and sautéed in sesame oil until crisp-tender4 cups spinach, blanched, squeezed, and seasoned with sesame and salt2-egg omelet with sesame oil and salt, cut into pencil-size strips Other ideas for fillings:Fresh cucumber, bell pepper, or avocado slicesJulienned and sautéed burdock rootSautéed shiitake or portobello mushroomsKimchi and other pickled vegetablesBaked or fried tofu Cooked meat such as beef, ham, imitation crab, or fish cake EquipmentBamboo rolling mat Small bowl of warm waterClean cloth or paper towel Pastry brush (optional)Cutting board and sharp chef's knife

1. Season the rice. In a small bowl, stir the rice vinegar, sugar, and salt until the sugar dissolves. Pour it over the warm rice along with 1 teaspoon of sesame seeds and gently but thoroughly mix together. 2. Organize your workspace. Arrange your ingredients and tools so that everything will be close at hand when needed. ler livros online sushiPlace the bamboo rolling mat on a flat surface with the long side nearest you (the bamboo sticks should be horizontal). sushi online calle industriaLay out the seaweed sheets, a plate or tray with fillings, and a small bowl of warm water. food delivery london e14Also designate a place to put your finished rolls.sushi los angeles katsuya

3. Position the seaweed on top of the bamboo mat. With dry hands, place one sheet of seaweed on the bamboo rolling mat with the shiny side down and the long side nearest you. 4. Spread a layer of rice on top of the seaweed. Lightly moisten your hands with water and evenly spread one-fifth of the rice (about 2/3 cup) on the lower two-thirds of the seaweed, leaving the top third of the seaweed empty. buy bamboo sushi rolling matIf the rice sticks to your fingers as you work, lightly dip them in water (avoid using too much water as it can make the seaweed soggy).sushi garden menu edmonton 5. Arrange the fillings on top of the rice. food delivery merivale ottawaAbout an inch up from the bottom of the rice, arrange the fillings in neat, horizontal rows.

Beginning on the side nearest you, roll the bamboo mat up and over the fillings. Use firm but gentle pressure to hold the ingredients in place.As you're rolling forward, pull the mat up and out so it doesn't get caught in the roll. Keep rolling and releasing the mat until you form a compact cylinder. 8. Seal and season the roll. Dip your finger in water and moisten the edge of the seaweed to seal the roll. Wrap the entire bamboo mat around the roll and give it a firm but gentle squeeze. Using your hands or a pastry brush, lightly coat the outside of the roll with sesame oil to give it shine and prevent it from drying out. 9. Cut into bite-size pieces. Begin cutting when all the rolls are complete. Using a towel or pastry brush, coat the blade of the knife with a thin layer of sesame oil. Slice the roll into bite-size pieces, periodically wiping the blade and re-applying sesame oil to prevent sticking. 10. Garnish with sesame seeds (optional). Sprinkle toasted sesame seeds over the cut rolls.