How to make Korean seaweed rice roll

What skills do you need to master in order to make a Korean kimbap that tastes good, looks great, and is quick to make? Don’t be afraid. In fact, the method of making Korean seaweed rice rolls is very simple. Don’t add too many seasonings. Just keep the original flavor of the food. You can add coriander and chopped green onions at the end, and the taste will be even better.

1. Beat the eggs, pour the egg liquid into the pan, fry into egg skin, let it warm and then cut into strips.

2. Cut all ingredients into even strips.

3. Add appropriate amount of salt, cooked sesame seeds and sesame oil to the cooked rice, mix well and keep it warm for later use.

4. Wash and dry the sushi curtain and place it on a clean cutting board.

5. Place the seaweed on the sushi curtain with the smooth side facing down and the rough side facing up.

6. Use a rice spoon to spread the rice evenly on the seaweed, but not too thick. Leave a finger-long section of seaweed without the rice, and save it for sealing.

7. Put some pork floss on the rice, and then put the prepared ingredients from the bottom of the seaweed upwards.

8. Start rolling up the sushi mat from bottom to top. Be careful not to roll the mat into the rice.

9. Pull the curtain upwards while rolling, and hold it tightly with your hands after each roll. When you reach the end, stop and put a little water on the remaining seaweed, and then roll it again. This way, the seaweed will stick tightly and will not be loose.

10. After rolling, hold it tightly to fix the shape to prevent it from falling apart.

11. Then spread out the curtain and it will be formed.

12. Roll up all the seaweed rice rolls according to the previous steps.

13. Then apply some cooking oil on both sides of the knife and cut vertically.

14. Each piece should be about 1.5 cm in size.

When you go home, you can also use your free time to make a Korean seaweed rice roll to reward yourself. Sometimes it is a very good thing to taste your own cooking skills.