Korean Spicy Seaweed Rice Rolls
What You Will Need
Ingredients
- • Cooked white rice 2 bowls
- • Sushi nori 1 sheet
- • Eggs 3 pcs
- • Spinach 50g
- • Carrot 100g
- • Pickled radish 5 strips
- • Korean fish cake 1 pc
- • Sesame seeds as needed
Seasoning
- Lee Kum Kee Korean Style Sweet Chili Chicken Sauce as desired
- Lee Kum Kee Pure Ground Fragrant Sesame Oil 2 tsp
Made with
Lee Kum Kee products
How to make it
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Shred and stir-fry fish cake and carrot separately until cooked, then set aside.
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Whisk eggs, fry into a thin omelette, roll up, and slice into thin strips.
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Blanch spinach, drain, and mix with sesame oil. Mix rice with Lee Kum Kee Korean Style Sweet Chili Chicken Sauce.
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Place the seaweed on the sushi mat or plastic wrap, and cover it with a thin layer of rice, leaving an opening of 1 cm on one side.
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Put carrot, fish cake, spinach, egg strips, and pickled radish on the rice.
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Roll tightly using the mat or wrap, brush the nori with sesame oil, sprinkle with sesame seeds, and slice into pieces for serving.
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