Description

Ingredients

• Rice Original: Rice
• 🍚 450 g cooked short grain rice, warm (3 cups / 1 lb) Original: 🍚 450 g cooked short grain rice, warm (3 cups / 1 lb)
• 🧂 3 g fine salt (½ tsp / 0.1 oz) Original: 🧂 3 g fine salt (½ tsp / 0.1 oz)
• 🟤 10 ml toasted sesame oil (2 tsp / 0.34 fl oz) sesame Original: 🟤 10 ml toasted sesame oil (2 tsp / 0.34 fl oz)
• ⚪ 6 g sugar, optional (1½ tsp / 0.2 oz) Original: ⚪ 6 g sugar, optional (1½ tsp / 0.2 oz)
• ⚫ 6 g toasted sesame seeds (2 tsp / 0.2 oz) sesame Original: ⚫ 6 g toasted sesame seeds (2 tsp / 0.2 oz)
• Wrap and fillings Original: Wrap and fillings
• 🌿 6 sheets gim, roasted seaweed (6) Original: 🌿 6 sheets gim, roasted seaweed (6)
• 🥕 150 g carrots, julienned (1½ cups / 5.3 oz) Original: 🥕 150 g carrots, julienned (1½ cups / 5.3 oz)
• 🥒 150 g cucumber, julienned (1½ cups / 5.3 oz) Original: 🥒 150 g cucumber, julienned (1½ cups / 5.3 oz)
• 🥬 200 g spinach (7 cups / 7 oz) Original: 🥬 200 g spinach (7 cups / 7 oz)
• 🍄 200 g shiitake or oyster mushrooms, sliced (2 cups / 7 oz) seafood Original: 🍄 200 g shiitake or oyster mushrooms, sliced (2 cups / 7 oz)
• 🟡 180 g pickled radish danmuji, long strips (1 cup / 6.3 oz) Original: 🟡 180 g pickled radish danmuji, long strips (1 cup / 6.3 oz)
• 🥚 3 large eggs (3) egg Original: 🥚 3 large eggs (3)
• 🛢️ 15 ml neutral oil, for cooking (1 tbsp / 0.5 fl oz) Original: 🛢️ 15 ml neutral oil, for cooking (1 tbsp / 0.5 fl oz)
• 🥣 15 ml soy sauce (1 tbsp / 0.5 fl oz) glutensoy Original: 🥣 15 ml soy sauce (1 tbsp / 0.5 fl oz)
• 🧄 6 g garlic, minced (2 cloves / 0.2 oz) Original: 🧄 6 g garlic, minced (2 cloves / 0.2 oz)
• Finish Original: Finish
• 🟤 10 ml toasted sesame oil, for brushing (2 tsp / 0.34 fl oz) sesame Original: 🟤 10 ml toasted sesame oil, for brushing (2 tsp / 0.34 fl oz)

Preparation

• Season the rice Mix warm rice with salt, sesame oil, optional sugar, and sesame seeds until glossy, then cover so it stays pliable. 🍚
• Make the egg strips Beat eggs with a pinch of salt, cook a thin omelet in a nonstick skillet with 5 ml (1 tsp / 0.17 fl oz) oil, then slice into long strips. 🥚
• Blanch the spinach Blanch spinach 30 sec, drain, squeeze dry, season with a pinch of salt and 5 ml (1 tsp / 0.17 fl oz) sesame oil. 🥬
• Saute the carrots Saute carrots in 5 ml (1 tsp / 0.17 fl oz) oil for 2 min until just tender crisp, season lightly. 🥕
• Saute the mushrooms Cook mushrooms in 5 ml (1 tsp / 0.17 fl oz) oil for 4 min until browned, add garlic and soy sauce, cook 30 sec until glossy. 🍄
• Set the cucumber Toss cucumber with a tiny pinch of salt and rest 5 min, then pat dry so rolls stay clean and not wet. 🥒
• Assemble the roll Place 1 gim sheet shiny side down, spread about 150 g (1 cup / 5.3 oz) rice in a thin even layer, leave 2 cm (¾ in) at the top edge bare, then line fillings across the center. 🌿
• Roll tight Roll forward firmly, pressing to seal, then rest seam side down 1 min so it holds shape. 🥢
• Finish and slice Brush the outside lightly with sesame oil, rest 5 min, then slice into 1.5–2 cm (⅝–¾ in) pieces with a lightly oiled knife. 🍙

Total Time

Nutritional Value

Advice

Status

More from this category

Share & Print