Kimbop (Korean Sushi)
Description
These Korean sushi rolls are filled with fried egg, carrot, cucumber, ham, and American processed cheese for a tasty alternative to Japanese sushi.
Ingredients
•
1 cup uncooked glutinous white rice (sushi rice)
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1 1/2 cups water
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1 tablespoon sesame oil
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salt, to taste
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2 eggs, beaten
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4 sheets sushi nori (dry seaweed)
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1 cucumber, cut into thin strips
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1 carrot, cut into thin strips
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4 slices American processed cheese, cut into thin strips
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4 slices cooked ham, cut into thin strips
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2 teaspoons sesame oil
Directions
1
Rinse rice in a strainer or colander until water runs clear. Combine rice with 1 1/2 cups water in a saucepan. Bring to a boil, then reduce heat to low; cover and simmer until rice is tender, 12 to 14 minutes. Spread cooked rice onto a baking sheet to cool. Season with 1 tablespoon sesame oil and salt.
2
While rice is simmering, pour beaten eggs into a skillet over medium-high heat and allow to cook without stirring or turning to get a flat layer of cooked egg. When egg is completely cooked, remove from the skillet and set aside on a cutting board to cool.
3
Separate nori sheets onto a flat surface and divide cooled rice between them, leaving only a 1/2-inch strip seaweed visible at the top of each sheet. Arrange strips of egg, cucumber, carrot, cheese, and ham in thin layers over rice.
4
Beginning with the bottom of each sheet of nori, use a bamboo sushi mat to firmly roll each piece into a cylindrical shape. Brush each roll with 1/2 teaspoon sesame oil and cut into 6 equal pieces.