Korean seaweed rice rolls (Kimbap)

Korean seaweed rice rolls (Kimbap) , By www.uniquegiftstips.com .

Korean seaweed rice rolls (Kimbap) - “Thou shall not judge others.” This is one valuable lesson I learned earlier in my life. Have you ever been surprised by someone who has an amazing talent that you never thought he/she would have? It came to a such surprise that you couldn’t believe your eyes?

Total Time: 70 Minutes, Servings: 10 Servings

Ingredients :

In a small bowl, whisk together the tamari, maple syrup, 3 cups short grain sushi rice
3 1/2 cups water
1 large piece dried sea kelp (aka; dishima or kombu)
1/3 cup rice vinegar
4 Tbsp white sugar
1 tsp salt
1 Tbsp sesame seeds, optional
1-2 carrots, sliced into 3/8" strips
3 eggs, beaten with pinch salt
1 pickled radish, sliced into long 3/8" strips
1 bunch spinach, blanched
1 sheet flat fish cake, cut into 3/8" strips
4 long imitation crab strips, cut into make 3 strips each
1 Tbsp soy sauce
1-2 tsp sugar
salt
10 sheets dry roasted seaweed
sesame oil for rubbing

Instructions :

Rinse rice several times until you get the clear water. Drain and add given amount of water and sea kelp, let it soak for 30 minutes. Remove the sea kelp and cook the rice in a rice cooker.
In a small mixing bowl whisk rice vinegar, sugar and salt until sugar and and salt dissolve completely.
When the rice is ready, transfer into large wooden or glass bowl, add the vinegar mixture and toss thoroughly together with cutting motion. Do not smash the rice. Sprinkle sesame seeds if you like. Cover the rice with damp towel and set aside to cool.
Meanwhile prepare the filling.
Steam the carrot strips until soft, about 3-5 minutes. Fry the beaten eggs in a skillet with a little oil. Cut into 3/8" strips. Fry the fish cake strips with soy sauce and sugar for 2 minutes. Cut pickled radish into strips. Season the blanched spinach with a little salt and sesame oil. Cut the imitation crab meat into strips.
Prepare a bowl with water on the side. Spread a sheet of seaweed over the bamboo sushi roll, put about 1/2 cup or more of seasoned rice and spread evenly over about 2/3 of seaweed. You want to dip your fingers in the water so the rice won't stick. Minimize the dipping if possible.
Place the fillings one at a time over the rice toward you leaving 1" in the front and 2" in the back of rice. Lift up the front side of seaweed and carefully and quickly roll over the filling to cover the fillings. Gently squeeze the edge over the bamboo roll. Lift up the edge of bamboo roll and pull away from you to roll up the seaweed a little by little and squeeze the edges as you roll. AT the end wrap the entire seaweed roll with bamboo roll and gently squeeze to secure. When all the seaweed rolls are completed into logs, put a little bit of sesame oil on your palm and rub the surface of the seaweed logs. Ths will gives nice shine yet protect them from getting dry.
Slice the each logs about 1/2" thick slices and enjoy the fruit of your labor.