top of page

Kimbap

(by Cindy Garrard)


1 c. raw sushi rice (Nishiki brand recommended)

10 sheets seaweed

1/4 c. sesame oil

1/4 c. sesame seeds

1 t. sea salt

Let rice soak for 30 minutes in a medium pot.

Rinse rice several times until the water turns clear.

Tilt the pot to the side and pour out enough water so that only half of the rice is covered.

Place pot over high until water boils.

Reduce to simmer, cover, and cook for 20 minutes.

Refrigerate rice until cool.

Place a thin layer of oil in a frying pan over medium heat, and lightly toast sesame seeds for about 2 minutes; set aside.

Place seaweed sheets on a cutting board.

Dip a basting brush in the sesame oil, and brush seaweed with a light layer of oil, then sprinkle with a dash of sea salt.

Turn seaweed over with salted oil side down

Wet fingers and spread seaweed with a thin layer of rice.

Sprinkle lightly with sesame seeds all over the rice.

Tightly roll up the seaweed.

Slice into 1/2-inch pieces.


(Read Trustworthy People, the story that accompanies this recipe.)

Recent Posts

See All

Gołąbki (Crispy Fried Cabbage)

(by Laurel DiGangi) 5 c. cooked white long grain rice 1 1/2 large onions, finely chopped 1 - 2 T. butter 3 lb. ground beef salt, pepper, and garlic powder to taste 2 eggs 2 large heads of cabbage butt

Strawberry Ice Cream

(by Celeste Miller) (using a hand-cranked ice cream freezer) 2 c. mashed fresh strawberries 2 c. whole milk 2 c. heavy cream 1 c. white sugar Combine all ingredients thoroughly, and pour into the can,

Shepherd's Pie

(by Lally Pia) For the filling: 1 1/2 lb. ground beef 1 large onion, chopped 1 stick celery, chopped 1 t. finely grated fresh ginger root 1 t. finely chopped garlic (2 cloves) 2 T. chopped cilantro 6

Comments


bottom of page