My In between Sushi & Kimbap

My-In-between-Sushi-&-Kimbap

The reason for naming this post “My In between Sushi & Kimbap” is that it is only seaweed rice roll which is not authentic recipe of Japan and Korea version. A rojak (aka mix) of both places.

Ingredient/materials:

  • Cooked rice (Any rice will do. With or without seasonings like vinegar, sugar or salt. Your own preference.)
  • Laver (Also known as 紫菜 in China, nori in Japan, and gim in Korea.)
  • Canned tuna (Can be substitute with other canned meat. Mine is Spicy Mayo Tuna. My another favourite is Wasabi Salmon.)
  • Sushi mat

1ingredients-alittletypical

1) Place the shiny side of laver on the sushi mat. Place the shorter side of laver facing you. I did it wrongly. I found out later that the longer side is used for the length of the sushi roll. But nevermind, since it is for my consumption.

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2) Spread the rice thinly on the laver. If you have put too much, it will result in a fat rice roll which may be too filling for one.

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3) Add canned tuna at lower section of laver. Try not to put too much at the side. It will spill out when the sushi is rolled.

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4) Roll all the ingredients together using equal force all section. 5roll-it-up-alittletypical

5) Lastly, a seaweed rice roll is done. Lazy girl like me just eat it without cutting.6sushi-roll-done-alittletypical

This is my 1/4 eaten rice roll!

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Read more about my food posts, here.

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