Yakiniku Gimbap for Cherry Blossom Viewing

Name: Yakiniku Gimbap for Cherry Blossom Viewing
Cuisine: American
Ingredients: 1 sheet Nori seaweed; 1 prepare about 1 rice bowl Hot cooked rice; 1 Thinly sliced beef offcuts; 2 to 3 bundles Spinach; 1 small Imitation crab sticks; 1 slice into 1-cm- thickness Fish sausage; 1 slice into 1-cm-thickness Takuan - Yellow pickled daikon; 1 sliced 1 cm thick Cheese; 1 Sesame oil; 1 Salt; 1 Yakiniku sauce (bottled)

cookpad.japan @cookpad_jp

I was given a lot of Korean food ingredients. Included within the gift was Korean nori and a rolling mat.

I am not really good at rolling sushi. Sometimes after rolling, both ends of the nori don't stick together, so I have to check before finishing. If not, I have to put a little sesame oil along the end to make it stick. Use enough rice to cover the nori seaweed thinly. When I slice the sushi I moisten the knife after each slice. Recipe by boofoochee

I was given a lot of Korean food ingredients. Included within the gift was Korean nori and a rolling mat.

cookpad.japan @cookpad_jp

I was given a lot of Korean food ingredients. Included within the gift was Korean nori and a rolling mat.

Saved

Ingredients

1sheet Nori seaweed
1prepare about 1 rice bowl Hot cooked rice
1Thinly sliced beef offcuts
2to 3 bundles Spinach
1 smallImitation crab sticks
1 sliceinto 1-cm- thickness Fish sausage
1 sliceinto 1-cm-thickness Takuan - Yellow pickled daikon
1sliced 1 cm thick Cheese
1Sesame oil
1Salt
1Yakiniku sauce (bottled)

Saved

Steps

1

Fry the beef and stir in the yakiniku sauce. Leave to cool. Blanch the spinach and drain well. Season with sesame oil and salt.
2

Slice the crab stick, fish sausage and cheese into a thickness of about 1 cm each. Prepare each of the ingredients so that they're long enough to fit the width of the nori.
3

Add the sesame oil and a pinch of salt to the rice and mix well.
4

Line your rolling mat with a piece of cling film and place a sheet of nori on it. Sprinkle with a little sesame oil and salt. Spread the rice evenly on top.
5

Place the prepared ingredients in the centre (but slightly nearer towards you) and roll up the sushi from the front. Ensure that both ends of the nori stick together well at the end.
6

Leave the sushi to sit for a while to moisten the nori. When serving, slice the sushi with a moistened knife. Be careful not to crush the sushi with the knife. Move the knife from front to back as if using a saw!