1. As soon as the Niigata Koshihikari rice is cooked, loosen it with a spoon, and add the white sesame seeds and seasoning (1 teaspoon salt and 1 tablespoon sesame oil). Set aside to cool;
  2. Beat the eggs, add the mirin as seasoning. Pour the eggs into a wok heated with oil. Make egg sheets over medium heat. Set aside to cool, then cut into thick strips;
  3. Cut the carrot into strips and pour into the wok, add a bit of salt and sesame oil to taste and stir-fry until soft;
  4. Cut the cucumber into sticks and set aside;
  5. Put one sheet of seaweed onto the sushi mat, then level out an appropriate amount of rice onto the seaweed, leaving a margin of around 3cm on the edges. Put the egg, carrot, kimchi, crab stick and cucumber on the rice;
  6. Roll up the sushi mat and hold firmly so the seaweed roll will stay firm; 7. Brush a thin layer of sesame oil on the roll. Cut up and ready to serve.
  • Korean Style


  • Author :
    • Ingredients

    • (3-4 servings)
    • Korean kimchi 160 g
    • Cucumber 1 pc
    • Eggs 3 pcs
    • Carrot 1 pc
    • Crab sticks about 6 pcs
    • Niigata Koshihikari rice (uncooked) 600 g
    • Korean organic seaweed (for gimbap) 4 sheets
    • Selected toasted white sesame seeds 160 g
    • Salt 2 teaspoons
    • Kuki sesame oil 2 teaspoons
    • Mirin 1 tablespoon
    • Sushi mat