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
-
Shred and stir-fry fish cake and carrot separately until cooked, then set aside.
-
Whisk eggs, fry into a thin omelette, roll up, and slice into thin strips.
-
Blanch spinach, drain, and mix with sesame oil. Mix rice with Lee Kum Kee Korean Style Sweet Chili Chicken Sauce.
-
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.
-
Put carrot, fish cake, spinach, egg strips, and pickled radish on the rice.
-
Roll tightly using the mat or wrap, brush the nori with sesame oil, sprinkle with sesame seeds, and slice into pieces for serving.
You May Also Like
Yam and Mushroom Rice with Sesame Oil
- Difficulty
35 mins
50
Garlic Chicken Linguine with Sesame Oil
- Difficulty
25 mins
50
Wagyu Beef Fried Rice
- Difficulty
35 mins
1