Mayak Kimbap (Mini Seaweed Rice Rolls)

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Hee Jin Lee

Ingredients

dipping sauce

  • 1
    tablespoon rice vinegar
  • 1
    teaspoon sugar
  • 2
    tablespoons soy sauce
  • 1
    teaspoon hot mustard paste

rice

  • 2
    cups white rice
    cooked
  • 1/4
    teaspoon Kosher salt
  • 1.5
    tablespoons sesame oil

garnish

  • 1
    teaspoon sesame oil
  • 1/2
    teaspoon sesame seeds
    roasted
  • 2
    sheets roasted seaweed
    quartered
  • 8
    pieces imitation crab sticks
    similar to length of roasted seaweed sheet
  • 8
    pieces pickled yellow radish
    cut in the length of roasted seaweed sheet
  • 8
    pieces braised burdock root
    cut in the length of roasted seaweed sheet
  • 8
    pieces perilla leaf

Instructions

1
Mix 2 cups white rice (cooked), 1/4 teaspoon Kosher salt and 1.5 tablespoons sesame oil in a bowl.
2
While the rice is cooling down, make the dipping sauce by adding 1 tablespoon rice vinegar, 2 tablespoons soy sauce, 1 teaspoon sugar and 1 teaspoon hot mustard paste. Mix until combined.
3
Place one of the quarters of the 2 sheets roasted seaweed (quartered) shiny side down and cover with a thin layer of rice.
4
Place one of the 8 pieces perilla leaf, one of the 8 pieces braised burdock root (cut in the length of roasted seaweed sheet), one of the 8 pieces pickled yellow radish (cut in the length of roasted seaweed sheet), and one of the 8 pieces imitation crab s
5
Repeat process until all the ingredients are used up. Makes 8 rolls.
6
Brush on about 1 teaspoon sesame oil onto the rolls.
7
Sprinkle on about 1/2 teaspoon sesame seeds (roasted) onto the rolls.
8
Dip in sauce and enjoy!
Hee Jin Lee's avatar
Mix 2 cups white rice (cooked), 1/4 teaspoon Kosher salt and 1.5 tablespoons sesame oil in a bowl.