Korean-style Sushi Rolls

Ingredients

Korean-style sushi rolls differ from traditional Japanese sushi in several ways. The most notable difference is the use of Korean ingredients such as kimchi, gochujang (red chili paste), and sesame oil. Additionally, Korean-style sushi rolls often incorporate cooked ingredients like bulgogi (marinated beef) or grilled vegetables, giving them a heartier and more robust flavor profile. We alse have the original recipe for Sushi, so you can check it out.

• 4 sheets of nori (seaweed) 4 sheets of nori (seaweed)
• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 1 cup (235ml) water 1 cup (235ml) water
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (150g) kimchi, drained and chopped 1 cup (150g) kimchi, drained and chopped
• 1/2 cup (75g) cooked bulgogi (marinated beef), thinly sliced 1/2 cup (75g) cooked bulgogi (marinated beef), thinly sliced
• 1/2 cup (75g) cucumber, julienned 1/2 cup (75g) cucumber, julienned
• 1/4 cup (60ml) gochujang (red chili paste) 1/4 cup (60ml) gochujang (red chili paste)
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• Soy sauce, for dipping Soy sauce, for dipping

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 62g, 3g
• Protein: 8g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear. Drain well.
2. 2.
   In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes or until the rice is tender and the water is absorbed.
3. 3.
   In a small bowl, mix together the rice vinegar, sugar, and salt. Heat in the microwave for 30 seconds to dissolve the sugar. Pour the mixture over the cooked rice and gently fold to combine. Let the rice cool to room temperature.
4. 4.
   Place a bamboo sushi mat on a clean surface. Lay a sheet of nori on the mat.
5. 5.
   Wet your hands with water to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.
6. 6.
   Spread a thin layer of gochujang over the rice, followed by a layer of kimchi, bulgogi, and cucumber.
7. 7.
   Using the bamboo mat, roll the sushi tightly from the bottom, applying gentle pressure to ensure a compact roll. Moisten the top border of the nori with water to seal the roll.
8. 8.
   Repeat the process with the remaining ingredients.
9. 9.
   Using a sharp knife, slice each roll into bite-sized pieces.
10. 10.
    Serve the Korean-style sushi rolls with soy sauce for dipping.

Treat your ingredients with care...

• Nori — Make sure to use fresh nori sheets to ensure they are pliable and easy to roll.
• Kimchi — Drain the kimchi well before chopping to remove excess liquid and prevent the sushi rolls from becoming too soggy.
• Gochujang — Adjust the amount of gochujang according to your spice preference. Add more for a spicier kick or reduce for a milder flavor.
• Sushi rice — Use short-grain sushi rice for the best texture and stickiness.

Tips & Tricks

• Wet your hands with water when handling sushi rice to prevent it from sticking to your hands.
• Use a sharp knife to slice the sushi rolls for clean and neat cuts.
• Experiment with different fillings such as grilled mushrooms, pickled radish, or marinated tofu for vegetarian options.
• Serve the sushi rolls with a side of pickled ginger and wasabi for an authentic sushi experience.
• If you prefer a vegetarian version, omit the bulgogi and replace it with grilled tofu or sautéed vegetables.

Serving advice

Serve the Korean-style sushi rolls as an appetizer or main course. Arrange them on a platter and garnish with sesame seeds and sliced green onions for an attractive presentation. Provide soy sauce and wasabi on the side for dipping.

Presentation advice

Arrange the sliced sushi rolls on a rectangular serving dish, alternating the direction of each roll for an appealing visual effect. Garnish with a sprinkle of sesame seeds and a drizzle of sesame oil for added flavor and presentation.