Kimbap
| Serves | 4 |
|---|---|
| Ingredients | Rice, Seafood, Vegetables |
| Menu Part | Entree |
| Cuisine Type | Asian |
Source: University of Massachusetts, Amherst, Mass.
The University of Massachusetts prepares 3,500 sushi rolls per day as weekly specialty. Students gravitate towards temaki and kimbap, a Korean-inspired dish that includes a fish cake accompanied by daikon radish, carrots and spinach. “The popularity surprises me,” says Chef de Cuisine Anthony Jung. “I never would have guessed, 10 years ago, that a Korean specialty item would become the norm.”
Ingredients
3 cups warm, cooked sushi rice
2 tbsp. rice vinegar
2 tsp. sugar
1/2 tsp. sea salt
1 tsp. toasted sesame seeds
5 sheets roasted seaweed
5 strips daikon radish
1 carrot, julienned and slightly sautéed
4 cups blanched spinach, seasoned with sesame and sea salt
4 oz. eggs, made into omelets with sesame oil and salt, cut into 1-inch strips
4 oz. sliced fish cake
Steps
- In a small bowl, add rice vinegar, sugar, and salt until the sugar dissolves. Add heated rice along with sesame seeds and mix well.
- On a bamboo rolling mat, place seaweed rough side up. Lightly moisten 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.
- Arrange the fillings on top of the rice. About an inch up from the bottom of the rice, arrange the fillings in neat, horizontal rows.
- Roll the bamboo mat up and over the fillings. Use firm but gentle pressure to hold the ingredients in place.
- While rolling, pull the mat up and out so it doesn't get caught in the roll. Keep rolling and releasing the mat until a compact cylinder is formed.
- Cut into bite-size pieces.