Prep 20 mins
Cook 3 mins
A yummy lunch my mom used to make for me. It can easily be adapted to suit your tastes. Serve with your favorite dipping sauce.
- 4 cups hot cooked rice
- 1 teaspoon rice vinegar
- 1⁄2 teaspoon soy sauce
- 1⁄2 teaspoon dark sesame oil
- 4 sheets kim fresh seaweed
- 1 small carrot, julienned
- 2 eggs, beaten
- 10 ounces frozen spinach, thawed and drained
- 1⁄2 teaspoon sesame oil
- 1⁄2 teaspoon soy sauce
- 4 slices pickled yellow radishes
- 1 tablespoon sesame seeds, toasted
- Let rice cool a bit.
- Meanwhile, mix the rice with the vinegar, soy sauce, and sesame oil.
- Fry eggs as if it were a pancake.
- Cut egg into strips.
- Mix spinach with sesame oil and soy sauce.
- To assemble, put rice on a bamboo roller (I do not have one and it works fine, just not as pretty).
- Spread rice over 2/3 of the sheet, lay carrots, spinach, and egg on top.
- Sprinkle with sesame seeds and roll like a jelly roll.
- Cut into 1/2 inch rounds.
- You can adapt this to your own tastes, some people put imitation crab meat in them, I put marinated soy bean sprouts and cucumbers in mine, etc.
This recipe is great! I ended up using fresh spinach and washing it and squeezing it dry and then cutting it very fine and it worked great. Also, I almost forgot to pick up pickled radish at the market! But so glad I remembered, it adds an extra little element that is lacking in other recipes I've tried; (I've even tried a little bit of sauerkraut in place of the radish in a pinch a couple of times and it was actually pretty good). Thanks for posting this!
This is exactly the recipe a dear Korean friend gave me years ago and it is DELISH!. The only notes I would add: put your seaweed wrap on the bamboo sheet, THEN top with rice (step 6); seal the roll by dipping your finger in water and running it along the edge then pressing together; wipe your knife off as you're cutting (too sticky will produce sloppy slices); and the radish you're looking for is sold as "Pickled Daikon Radish" in stores with a good Asian refrigerated section and is a bright yellow color (you don't want to miss this sweet-sour flavor addition in the rolls). You can also make your own by purchasing daikon radishes and pickling them yourself... I like the recipe for Sweet Pickled Daikon Radish here on food.com (#419414). ENJOY!
This was my first try at rice rolls and I haven't mastered rolling it tight enough yet, but tasted delicious. I added a teaspoon of sake to my eggs and I couldn't find pickled yellow radish (never had it and don't know what it's like), but fresh daikon radish worked great. Wonderful combination of veggies. The frozen spinach works really well, but you have to make sure you get it squeezed out really well. The only change I would make next time is to double the soy sauce. Thanks for sharing.