Korean Sushi Roll
- Number of Servings: 1
Ingredients
- 10 sheets Nori - seaweed paper- 1 cup whisked egg or egg substitute- 2 cups fresh spinach- 2 cups brown rice- 1 oz pickled ginger- 1 stick of pickled daikon- 1 pkg imitation Krab
Cook brown rice. You can use sushi rice, but I don't bother.
In a colander, pour hot water over spinach to wilt. When cool to the touch, squeeze out excess water, salt to taste. Optional: Garlic powder or freshly pressed garlic.
Pour whisked egg into large frying pan. Let cook mostly on one side like a big pancake. Sprinkle liberally with salt. Once mostly cooked through, flip it like a pancake. When done, flip onto a cutting board and slice into 1/2 inch wide ribbons.
Slice Krab and daikon into long ribbons as well.
(Pickled daikon is yellow and can be found at Asian groceries.)
On 1 sheet or nori, spread about 2 tbsp of rice into a layer. About 2 inches from one edge, start to lay the ingredients. You'll have to use your own judgement re: how much. It's somewhat trial and error if you are new to sushi rolling. A bamboo mat helps. You don't want too much in the roll or it will keep unraveling.
Cut rolls into 1 1/2 inch sections. Eat! Can be stored in the fridge for a day or two, although condensation will wilt nori a bit.
Makes about 10 rolls.
Number of Servings: 1
Recipe submitted by SparkPeople user FROGFORSALE.
In a colander, pour hot water over spinach to wilt. When cool to the touch, squeeze out excess water, salt to taste. Optional: Garlic powder or freshly pressed garlic.
Pour whisked egg into large frying pan. Let cook mostly on one side like a big pancake. Sprinkle liberally with salt. Once mostly cooked through, flip it like a pancake. When done, flip onto a cutting board and slice into 1/2 inch wide ribbons.
Slice Krab and daikon into long ribbons as well.
(Pickled daikon is yellow and can be found at Asian groceries.)
On 1 sheet or nori, spread about 2 tbsp of rice into a layer. About 2 inches from one edge, start to lay the ingredients. You'll have to use your own judgement re: how much. It's somewhat trial and error if you are new to sushi rolling. A bamboo mat helps. You don't want too much in the roll or it will keep unraveling.
Cut rolls into 1 1/2 inch sections. Eat! Can be stored in the fridge for a day or two, although condensation will wilt nori a bit.
Makes about 10 rolls.
Number of Servings: 1
Recipe submitted by SparkPeople user FROGFORSALE.
Nutritional Info Amount Per Serving
- Calories: 59.3
- Total Fat: 1.0 g
- Cholesterol: 19.6 mg
- Sodium: 2,447.2 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 1.9 g
- Protein: 4.0 g