Korean Rice Rolls

Korean Rice Rolls
27/08/2015 Green Common


Kris Wan

SERVINGS: 1 Person


  • Gim (seaweed paper) 2 sheets
  • Rice 1 cup
  • Carrot 1 small size
  • Cucumber 1 small size
  • King Oyster Mushroom 1 medium size
  • Yellow pickled radish 1/4 of large size
  • Pickled ginger as needed
  • Sesame oil 1 tablespoon
  • Salt 1/4 teaspoon
  • Black pepper as needed to taste



  1. 1: Place freshly made rice in a large, shallow bowl, gently mix in salt and sesame oil with a rice scoop, set aside and let it cool
  2. Filling:
    1.  Pan-fry king oyster mushroom, add a little black pepper;
    2. Peel carrot skin and shred, then saute for a second
    3. Wash cucumber and cut it into long strips ;
    4. Cut yellow pickled radish into long strips ;
  3. Placed gim (seaweed paper) on a pan , roasted slightly on each side
  4. Take sushi mat, put a sheet of gim on the mat with shiny side down. Evenly spread about cooked rice over the top and place king oyster mushroom, carrots, cucumber strips, yellow pickled radish strips and pickled ginger in the center of the rice.
  5. Use both hands to roll the mat (along with gim and rice) over the fillings, grab and press the mat tightly while rolling the gimbap. Remove the finished roll from the mat and set aside with the seam down.
  6. Put some sesame oil on the finished rolls and cut each roll into bite size pieces with a sharp and clean knife.

份量: 1 人份
準備時間: 30 分鐘
烹飪時間: 15 分鐘
難度: 容易


  • 紫菜 2塊
  • 白米 1量米杯
  • 甘筍 1條
  • 青瓜(小型) 1條
  • 韓國直菇 1 隻
  • 醃黃蘿蔔 1/4條
  • 醃子薑 適量
  • 麻油 1 湯匙
  • 鹽 1/4 茶匙
  • 黑胡椒 少許



  1. 煮飯,飯熟拌入鹽、麻油,待涼備用,
  2. 餡料︰
    1. 煎香韓國直菇後加些許黑胡椒調味;甘筍去皮刨絲略炒、溫室青瓜洗淨切長條;醃黃蘿蔔切長條,
  3. 紫菜放在鍋上每邊烘 數秒,
  4. 拿壽司席,放上紫菜(光身向下;啞色向上),放上白飯盡量鋪平,然後放餡料
  5. 捲起壽司席用力壓實,捲成長飯卷,完成後飯卷收口向下放置,
  6. 薄薄的抹麻油上長飯卷表面,用乾淨利刀切件即可。