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mini kimbap

This is a great summer dish for when you don't really want to heat up the stove too much. It can be done vegan, vegetarian or kosher style. You choose which ingredients you would like to put on . The special ingredients for this recipe is pickled radish which can be found in any asian store. If you don't have one available where you live it is perfectly ok to make it without it . It is great for enjoying on picnics or to pack for the beach. I hope you can enjoy this with loved ones ;)

makes 16-20 rolls 
kosher style | gluten free
INGREDIENTS 
INSTRUCTIONS

1 1/2 CUPS          COOKED MEDIUM GRAIN RICE 

2 PKG                   ROASTED SEAWEED 

1 CUP                    JULIENED CARROT 

1/2 CUP                JULIENED CUCUMBER 

1/2 CUP                JULIENED EGG (2 EGG)

1/2 CUP               JULIENED CHICKEN HAM

2 TBSP.                SESAME OIL 

1 TBSP.                 SESAME SEEDS

1 TBSP.                BLACK SESAME SEEDS

1. CUT AND PREPARE ALL INGREDIENTS.  IN A MEDIUM PAN SAUTE THE CARROTS FOR ONE MINUTE. THEN DO THE SAME WITH THE CHICKEN HAM OR PLANT PROTEIN AND THEN COOK THE EGG. 

2. PUT THE RICE IN A BOWL.  ADD HALF OF THE SESAME SEEDS AND HALF OF THE SESAME OIL, THEN MIX WELL. 

3. USE ONE TABLESPOON OF RICE ON EACH SEAWEED SHEET AND SPREAD 3/4 OF THE WAY AND IN THE REMAINING 1/4 DO A LINE OF RICE (THIS WILL BE THE "GLUE" TO CLOSE THE ROLLS). 

4. APPLY THE INGREDIENTS YOU WISH TO EAT AND ROLL TIGHTLY, BUT GENTLY TO CLOSE. 

5. BRUSH WITH THE REMAINING SESAME OIL AND SPRINKLE WITH THE REMAINING SESAME SEEDS.

ENJOY ;)