Time
0 min
Serving
4 persons
Calories
353
I received this great recipe from a Korean friend of mine. This Korean sushi is different and very good!
Ingredients
- uncooked glutinous white rice (sushi rice): 1 cup
- ½ cups water: 1 piece
- sesame oil: 1 Tbsp
- salt: (to taste)
- eggs: 2 piece (beaten)
- sheets sushi nori (dry seaweed): 4 piece
- cucumber: 1 piece (cut into thin strips)
- carrot: 1 piece (cut into thin strips)
- slices American processed cheese: 4 piece (cut into thin strips)
- slices cooked ham: 4 piece (cut into thin strips)
- sesame oil: 2 tsp
Metric Conversion
Stages of cooking
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Rinse rice in a strainer or colander until water runs clear. Combine rice with 1 1/2 cups water in a saucepan. Bring to a boil, then reduce heat to low; cover and simmer until rice is tender, 12 to 14 minutes. Spread cooked rice onto a baking sheet to cool. Season with 1 tablespoon sesame oil and salt.
-
While rice is simmering, pour beaten eggs into a skillet over medium-high heat and allow to cook without stirring or turning to get a flat layer of cooked egg. When egg is completely cooked, remove from the skillet and set aside on a cutting board to cool.
-
Separate nori sheets onto a flat surface and divide cooled rice between them, leaving only a 1/2-inch strip seaweed visible at the top of each sheet. Arrange strips of egg, cucumber, carrot, cheese, and ham in thin layers over rice.
-
Beginning with the bottom of each sheet of nori, use a bamboo sushi mat to firmly roll each piece into a cylindrical shape. Brush each roll with 1/2 teaspoon sesame oil and cut into 6 equal pieces.
