Yellowtail and Cream Cheese Gimbap
Korean-style sushi roll with Yellowtail
◇ Ingredients ◇
- 100g sashimi grade yellowtail, skin off, cut into long sticks
- 1/4 + 1/4 tsp salt
- 1 tsp gochujang
- 200g cooked short grain rice
- 1 tsp toasted sesame oil
- 1 dried seaweed sheet (nori)
- 20g carrot, julienned
- 30g cream cheese, cut into sticks
- 2-3 stems and leaves of spinach, blanched
- 30g yellow pickled radish, cut into sticks
- vegetable oil
◇ Way of making ◇
- step1.
Rub the yellowtail with 1/4 tsp of salt and gochujang to season. Squeeze out excess water from the blanched spinach.
- step2.
Sautee the carrots with vegetable oil and set aside.
- step3.
Put the warm cooked rice in a bowl and season it with 1/4 tsp of salt and toasted sesame oil.
- step4.
Place a sheet of dried seaweed on a bamboo mat with the shiny side down. Evenly spread the rice over it, leaving about 1/3 uncovered on one side of the nori.
- step5.
Place the seasoned yellowtail, carrot, spinach, yellow pickled radish, and cream cheese in the center of the rice. Grab the mat with both hands and press it tightly as you continue rolling. Put aside with the seam down.
- step6.
Brush toasted sesame oil on the surface as you like. Cut each roll into bite-size pieces with a sharp knife.