Mayak Gimbap with a Twist

Ingredients

• 2 cups (470ml) cooked short-grain rice 2 cups (470ml) cooked short-grain rice
• 4 sheets of roasted seaweed (gim) 4 sheets of roasted seaweed (gim)
• 1 carrot, julienned 1 carrot, julienned
• 1 cucumber, julienned 1 cucumber, julienned
• 1 bell pepper, julienned 1 bell pepper, julienned
• 200g cooked chicken or tofu, thinly sliced 200g cooked chicken or tofu, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon honey or sugar 1 tablespoon honey or sugar
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 34g, 3g
• Protein: 5g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the cooked rice, soy sauce, sesame oil, honey (or sugar), and a pinch of salt. Mix well to evenly coat the rice with the seasoning.
2. 2.
   Lay a sheet of roasted seaweed on a bamboo sushi mat or a clean surface.
3. 3.
   Spread a thin layer of the seasoned rice evenly over the seaweed, leaving a small border at the top.
4. 4.
   Arrange a few strips of carrot, cucumber, bell pepper, and chicken/tofu in a line across the center of the rice.
5. 5.
   Carefully roll the seaweed and rice tightly using the sushi mat, applying gentle pressure to ensure a compact roll.
6. 6.
   Repeat the process with the remaining ingredients.
7. 7.
   Slice each roll into bite-sized pieces using a sharp knife.
8. 8.
   Serve the Mayak Gimbap rolls as a snack or side dish.

Treat your ingredients with care...

• Carrot — To make it easier to julienne the carrot, peel it first and then cut it into thin, long strips.
• Cucumber — Remove the seeds from the cucumber before julienning to prevent excess moisture in the rolls.
• Bell pepper — Choose a bell pepper with vibrant colors for a visually appealing presentation.
• Cooked chicken/tofu — Ensure that the chicken or tofu is thinly sliced to fit well within the rolls.
• Roasted seaweed — Use high-quality roasted seaweed sheets to achieve a crisp texture.

Tips & Tricks

• For added flavor, you can lightly sauté the vegetables before adding them to the rolls.
• Experiment with different fillings such as avocado, kimchi, or cooked shrimp to create your own unique variations.
• To prevent the rolls from sticking to the sushi mat, you can wrap the mat with plastic wrap before rolling.
• Serve the Mayak Gimbap rolls with a side of soy sauce or spicy gochujang sauce for dipping.
• These rolls can be prepared in advance and stored in the refrigerator for up to 24 hours. Just make sure to wrap them tightly in plastic wrap to maintain freshness.

Serving advice

Arrange the bite-sized Mayak Gimbap rolls on a platter or a wooden board for a visually appealing presentation. Garnish with sesame seeds and thinly sliced green onions for an extra touch of freshness.

Presentation advice

To enhance the presentation, you can cut the rolls at a slight angle to create diagonal pieces, showcasing the colorful fillings. Serve the rolls on a traditional Korean-style plate or a modern sushi platter to highlight the fusion of flavors.