kimbab making

its korean sushi, except the rice is different.

i learnt it from my housemate's younger sister. she studies enginering in korea

first you need the rice. its kimbab rice. (kim means seaweed and bab rice) i thought i took a picture of the rice packaging, but nobody who doesnt read korean would understand it anyway. you can get this at speciality korean shops..

it needs to be rinsed only once or twice (otherwise the kanji would get washed out i think) then add equal amounts of rice and water. it should be sticky like pulut (glutinouse rice) or sushi rice

then add some sesame oil (to taste)

and a sprinkling of toasted sesame seed

then you need some tuna/salmon. i bought the store packed variety in oil. first drain the oil (obviously) then mix it up with some mayo (i also added chilisauce, so malaysian of me)

and this is how it should turn out looking (tastes better than it looks i promise)

 then prepare the filling. you need some pickled radish

fresh cucumbers, peeled, core out the middle, you dont need those, cut them into strips

and some carrots

cook some crabsticks

they need to be in strips too.. and some cheese. we just used sliced cheddar cheese

next you need some kim, they look like this

 they come in sheets

 lay the sheets out, the rough side up. spread out the rice on about a third of the kim

 lay strips of cucumber, radish

 put the tuna in between

 top that with the crabsticks, carrots and cheese

 now the tricky part: the rolling!you actually need a rolling mat for this, but we went without

 and voila!

 you can actually eat it like this, or you can serve this up as slices

enjoy! they are delish! i swear