Kimbap Ingredients: 300 g of- rice for suhis- 1- carrot- 1 tablespoon of- sesame oil- 10 g of- sugar- 1 teaspoon of- rice vinegar salt- 350 ml of- water- 8- nori leaves- 1- cucumber- 2- eggs- 150 g of- cooked tuna- 2 tablespoons of- sesame seeds- 1 tablespoon of mayonnaise.
Utensils: 1 saucepan - 1 frying pan - 1 salad bowl - 1 tablespoon - 1 cutting board - 1 kitchen scale - 1 plate -
Total time:
50 min
Preparation:
30 min -
Cooking:
20 min
Phase 1
Rinse the rice thoroughly with clean water, to remove dust and remove the thin layer of starch.
Phase 2
Place the rice in a saucepan of salted water, and cook over low heat and covered for 20 minutes. Then let it cool.
Phase 3
Peel the carrot and cucumber. Cut them into thin sticks about 1cm thick.
Phase 4
Once the rice has completely cooled, mix it with the sugar, sesame seeds, rice vinegar, 1 tablespoon of sesame oil and a pinch of salt.
Phase 5
Crumble the tuna on a plate and mix with the mayonnaise. To book.
Phase 6
Heat the sesame oil in a pan.
Phase 7
Beat the eggs into an omelette and cook them in the pan. Make sure to cook the eggs at the endth layer.
Phase 8
Let the omelette cool and cut it into thin strips.
Phase 9
Prepare a small bowl of water mixed with a teaspoon of rice vinegar. Take a bamboo mat and wrap it in cellophane paper. Moisten your fingers to make folding easier.
Phase 10
Place the nori sheet on the mat, rough side up.
Phase 11
Spread some of the rice on the nori sheet, making sure to leave the edges clear.
Phase 12
Place a few carrot and cucumber sticks along the entire length of the sheet. Add the tuna and omelette strips.
Phase 13
Using the bamboo mat, start wrapping the nori sheet around the filling. Roll up, making sure to tighten the kimbap tightly and continually pressing on the formed sausage.
Phase 14
Then cut the kimbap into 1 to 2 cm slices, and set aside to cool.
Utensils: 1 saucepan - 1 frying pan - 1 salad bowl - 1 tablespoon - 1 cutting board - 1 kitchen scale - 1 plate -
Total time:
50 min
Preparation:
30 min -
Cooking:
20 min
Phase 1
Rinse the rice thoroughly with clean water, to remove dust and remove the thin layer of starch.
Phase 2
Place the rice in a saucepan of salted water, and cook over low heat and covered for 20 minutes. Then let it cool.
Phase 3
Peel the carrot and cucumber. Cut them into thin sticks about 1cm thick.
Phase 4
Once the rice has completely cooled, mix it with the sugar, sesame seeds, rice vinegar, 1 tablespoon of sesame oil and a pinch of salt.
Phase 5
Crumble the tuna on a plate and mix with the mayonnaise. To book.
Phase 6
Heat the sesame oil in a pan.
Phase 7
Beat the eggs into an omelette and cook them in the pan. Make sure to cook the eggs at the endth layer.
Phase 8
Let the omelette cool and cut it into thin strips.
Phase 9
Prepare a small bowl of water mixed with a teaspoon of rice vinegar. Take a bamboo mat and wrap it in cellophane paper. Moisten your fingers to make folding easier.
Phase 10
Place the nori sheet on the mat, rough side up.
Phase 11
Spread some of the rice on the nori sheet, making sure to leave the edges clear.
Phase 12
Place a few carrot and cucumber sticks along the entire length of the sheet. Add the tuna and omelette strips.
Phase 13
Using the bamboo mat, start wrapping the nori sheet around the filling. Roll up, making sure to tighten the kimbap tightly and continually pressing on the formed sausage.
Phase 14
Then cut the kimbap into 1 to 2 cm slices, and set aside to cool.