Mini kimbap
Ingredients:
1. ready-made round rice (2 cups)
2. algae (5 plates)
3. sesame oil
4. sesame
5. salt
6. sliced carrots (1 Cup)
7. vegetable oil
8. pickled daikon radish (5 strips)
9. blanched spinach (3/4 Cup)
10. soy sauce (2 teaspoons + 1 tablespoon)
11. rice vinegar (1 tablespoon)
12. sugar (1/2 tablespoon)
13. mustard (1 teaspoon)
14. water
Preparation:
Heat the vegetable oil, add the carrots and 1 tablespoon of water to the pan. Cover and fry for 30 seconds. Then cook until the carrots are soft. Add salt to taste and cool. Add 2 teaspoons of soy sauce to the blanched spinach. Add salt to taste, a little sesame oil and sesame seeds to the finished rice and mix. Cut each plate of seaweed into 4 parts. Spread the rice on the seaweed sheet with your hands. Place the carrots, spinach, and daikon on top. Carefully roll up the sushi roll, brush with sesame oil and garnish with sesame seeds. Mix 1 spoonful of soy sauce, vinegar, sugar, mustard, water, and a little sesame. Serve with dip sauce.
1. ready-made round rice (2 cups)
2. algae (5 plates)
3. sesame oil
4. sesame
5. salt
6. sliced carrots (1 Cup)
7. vegetable oil
8. pickled daikon radish (5 strips)
9. blanched spinach (3/4 Cup)
10. soy sauce (2 teaspoons + 1 tablespoon)
11. rice vinegar (1 tablespoon)
12. sugar (1/2 tablespoon)
13. mustard (1 teaspoon)
14. water
Preparation:
Heat the vegetable oil, add the carrots and 1 tablespoon of water to the pan. Cover and fry for 30 seconds. Then cook until the carrots are soft. Add salt to taste and cool. Add 2 teaspoons of soy sauce to the blanched spinach. Add salt to taste, a little sesame oil and sesame seeds to the finished rice and mix. Cut each plate of seaweed into 4 parts. Spread the rice on the seaweed sheet with your hands. Place the carrots, spinach, and daikon on top. Carefully roll up the sushi roll, brush with sesame oil and garnish with sesame seeds. Mix 1 spoonful of soy sauce, vinegar, sugar, mustard, water, and a little sesame. Serve with dip sauce.