Korean Sushi Roll

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Korean Sushi Roll calories by ingredient
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Similar to an California roll in that there is no raw fish. Similar to an California roll in that there is no raw fish.
Number of Servings: 1


    - 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.

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