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Korean Kim-Bop or Sushi is something we all love in our family, but it has been intimidating to me until I finally bought a Sushi book that gave me step-by-step directions and pointers. Again, through trial and error, I am passing on to those interested in creating these delicious little samples from Asia my full-proof recipe. Keep in mind that you can add just about any ingredient to these tasty tidbits. Fresh vegetables like avocado, cucumber, scallion, asparagus and literally any raw fish and even salmon roe. I've included photographs I took myself for better explanation. Surprisingly, very little equipment is actually needed to make sushi. A special bamboo mixing tub (hangiri or sushi-oke) would be useful, but a glass bowl is fine. A sushi mat (makisu) is really the only piece of equipment that could be useful, but I prefer to substitute that with wax paper.
(These are 'Crab Kim-Bop')
Pickled Sliced Ginger (Kizami Shoga)
Salted Radish (Takuan Taro)
Seaweed wrappers (Nori)
1 cup Sushi Rice
1 shredded carrot
1] Cook rice in 1 1/2 cups water in rice cooker or on top of stove and allow to cool when done.
Cut thin stripes of radish and crab. Lay out a sheet of seaweed on top of wax paper. Have a
finger bowl of water nearby to moisten fingertips as you spread a thin layer of rice on 3/4
of the seaweed sheet. Using wet hands, spread a portion of the rice in an even layer on the
nori, leaving 3/4 inch of nori visible at the end farthest away from you. Don't squash the
rice or make the layer too thick- you should be able to see the nori through the rice.
(*Hint: Frequently re-wet fingers in water bowl)
2] Lay the pickled radish and crab in an even line onto the rice at the end nearest you. Then add a bit of ginger radish and shredded carrot.
3] To roll the Kim-Bop, fold the wax paper over, starting at the end where the ingredients are and tucking in the end of the nori to start the roll.
4] Keep rolling, and keep pressure even but gentle across the nori until you finish. Moisten the end of the nori with water to seal the sushi and roll closed. Don't worry if anything falls out of the sides; just push it back in. The edges may look a little ragged, but that's fine.
5] Fully roll the sushi in wax paper as tightly as you can and leave for a minute to two for a full seal.
6] Remove wax paper and cut into the roll in 3" pieces with a wet, very sharp knife.
7] Turn the pieces on end and arrange them on a plate. Repeat remaining ingredients until rice is gone. Refrigerate tightly in sarah-wrap until ready to serve.
We love to eat them dipped in teriyaki and soy sauce at the dinner table and the first question out of our kids mouths when they sit down for a Korean meal is, "How many kim-bop each!"
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