Tuna salad and kimbap
Overview
Some people also call it sushi, which is actually true. Kimbap is a type of sushi. The reason why it is common in Korean food is because the food on the Korean Peninsula is influenced by Japanese eating habits. Compared with Japanese sushi that has a variety of styles, exquisite ingredients, and meticulous preparations, kimbap is not only easy to learn and make, but also does not require high-end ingredients. The combination is casual. Whether it is made or eaten, it looks very homely, civilian, and easy to accept.
Tags
Ingredients
Steps
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Put white vinegar, sugar and salt into a small pot, turn on low heat and cook slowly, stirring constantly; white vinegar:sugar:salt=10:5:1
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Cook until the salt and sugar are completely dissolved. Never boil, otherwise the vinegar smell will evaporate;
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Let cool and it's ready to use. You can make more at one time, store it in the refrigerator, and use it directly next time.
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Use a rice cooker to steam rice. If it has a sushi rice function, it is best. If not, the amount of water can be slightly less than usual for steaming rice. Try not to use leftover rice from overnight. Immediately fluff the steamed rice to disperse excess water vapor, and cool it until it is about the same temperature as your hands;
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Put it into a large bowl and add sushi vinegar, about 2 to 3 tablespoons per bowl of rice. According to your own taste, it is best to mix a small amount several times, taste it during the mixing process, and adjust appropriately;
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The rice just added with sushi vinegar will become very loose, so use a rice spoon to stir constantly: turn, cut, turn, cut again... until every grain of rice has evenly absorbed the sushi vinegar, and the rice becomes very sticky again, and the sushi rice is ready.
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Add a little salt, white sugar and dry starch to the eggs, stir well with an egg beater, try not to introduce air, just stir well;
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Add a little cooking oil to a small pot, just enough to cover the bottom of the pot. Heat the pot with cold oil, pour in the egg liquid, and fry over low heat;
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After one side is solidified, use a spatula to roll up the eggs;
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Continue to fry over low heat until cooked through.
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Cut the egg roll into strips;
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Prepare meat floss;
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Crab meat sticks need to be steamed, usually in a pot with boiling water and steamed for 1 or 2 minutes;
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Drain the water from the canned tuna, remove the meat, add an appropriate amount of mayonnaise, stir evenly and set aside.
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As for cutting cucumbers, carrots, ham, etc. into long and thin strips, it goes without saying. Some recipes will pickle vegetable ingredients with salt, which is completely unnecessary. Pickled vegetables will not only lose nutrients, but also lose their crisp and tender texture
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Take 1 piece of sushi nori and lay it on the sushi curtain with the smooth side facing down;
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Spread a layer of sushi rice evenly and press it slightly; (put on disposable gloves and start)
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Place an appropriate amount of tuna salad on one end of the body, leaving a gap of 1cm to 2cm from the edge;
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Then add other fillings: cucumber sticks, carrot sticks, ham, egg sticks, crab sticks, etc.
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Finally, sprinkle a layer of pork floss. If you like the Korean taste, you can also spread a strip of Korean chili sauce;
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Lift the sushi curtain and rice roll at the same time, press it down to complete the first roll, and tighten it slightly toward the body;
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Pull up the sushi curtain and roll up the rice roll;
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Look at the side - pull up the sushi curtain in the direction of the black arrow, and roll up the rice roll in the direction of the red arrow
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After rolling, wrap the rice roll with a sushi mat and tighten it gently;
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A rice roll is ready.
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Finally, find a sharp knife and cut the rice rolls into appropriate sizes
