Don’t Deny Yourself the Privilege of Good Kimbap, Making Sushi Rolls Is Easier Than You Think
First off making kimbap is not rocket science. You need quality ingredients, a delicate hand, and patience. If you have any experience making out or getting to third base, you have the required amount of pressure needed to spread the ingredients out so as not to destroy your beautiful and tasty masterpiece.
Sushi Rolls are a delicate treat enjoyed by many cultures, and recently this ethnic dish has become not so ethnic.
Over the years, it has come to be known in two forms, traditional or modern. Traditional Rolls are called Maki, these are the types of rolls you will find at an authentic Japanese restaurant and have a strict number of ingredients that they can be made with. On the other hand we have a modern take on this classic dish, more commonly known as California Rolls.
Become the ultimate KimBap roller on your first try
Cooking and martial arts have a lot in common, the main point I am trying to get across is that it is important to stay calm and focused. By doing this, you enable yourself to handle the ingredients with the utmost of care. As mentioned above, making maki rolls is similar to getting to third base. You have to caress the ingredients in a certain fashion to get them to cooperate.
Japanese Sticky rice is problematic, it is extremely starchy, and sticky making it challenging to handle and spread out without being mindful. I have a couple of tips and tricks that will help you get the the consistency, and thickness right each and everytime.
Ingredients to make the KimBap
Making the rolls is somewhat of an arduous process, but with experimentation, and having a professional Korean Chef (my ex mother in law 😉 <3 ) coach you accelerates the learning process. By the way I am an extremely hard headed person and it takes a few goes around to pick it up, thank you for putting up with me. To start off you are going to need
Ingredients: (you can sub in proteins or veggies, or add whatever you like 😉 )
Food Handling Gloves Bamboo Sushi Rolling Mat Japanese Sushi Rice Unflavoured Unsalted Sushi Nori Sheets (Not the snacking kind, these are way to thin and brittle) Toasted Sesame Seed Oil Rice Seasoning - Nori Kom Fumi-Furikake Carrots Cucumbers Turnip Parsley, Cilantro
Directions on making the Kimbap, Vegan or Not
Lay out the Nori sheet over the bamboo roller, and spread oil over your gloves generously as if you are washing your hands. In short this will make handling the sticky sushi rice much easier.
Before you start, the rice needs to be cooked before hand and cooled off. Hot rice will tear right through the nori sheet. As the rice is cooling, you can begin to prepare the veggies. Moreover, the vegetables need to be cut long and thin as pictured below.
Once the rice has cooled, each sushi roll will need one heaping scoop of rice to be spread evenly across the nori. If the rice is not evenly spread, your Maki is going to come out looking like it has elephantitis. I have made plenty of imperfect rolls, don’t be hard on yourself, if you need more oil on your gloves, add it. I can’s stress how much the oil helps with the even distribution of rice.
After you have evenly distributed the rice over the Nori sheets, spread out a thin layer of the Norikum rice seasoning. Overall this adds tons of flavor to the rolls.
Furthermore, once you have made sure the rice is even, now you can begin to evenly lay the thinly sliced ingredients
Rolling the Kimbap is as simple as 123
Apply firm pressure from one edge of the roll, and fold it over, and after it is folded over, you can start rolling within itself. In short the pressure is similar to the same amount you would apply if you were massaging someone’s neck or shoulders. Be firm enough so that the sticky rice will do it’s job and keep the roll together. By the same token, if you apply too much pressure the stuffing will rip through the nori. If this happens, you can reuse everything. Double up, throw everything including the ripped sheet on top of another nori wrapper and start over.
Once you have rolled the KimBap, you can begin to cut them
At this point, to cut the roll you need to oil a knife. Use a slow back and forth sawing motion to make cutting the rolls easy.
In either case an oiled knife will easily break through the tough Nori and ingredients inside without bulging the rolls, keeping them looking nice and round.
By and large a healthy diet and exercise play a huge role in health, check out this QiGong Martial training exercise