Get a bamboo sushi roller. After that it’s just practice.
busyshrew
You have made a good start, it’s okay for your first rolls to be messy!!!
I make a lot of kimbap. Here are my gentle suggestions:
– begin with white rice, brown and multigrain are a little tougher in texture, so save that until you’ve mastered rolling with white rice
– the rice should be warm, and ideally, you should season it whilst hot and then fan-cool it a little until nicely warm. I make sushi-su (rice vinegar, sugar & salt) and sprinkle the rice with that.
– gently spread the seasoned rice over 2/3 of the nori sheet. Leave the bottom 1/3 of the nori sheet empty. You want to *try* to get the rice spread out evenly and thinly as possible, while not having any gaps in coverage. Once you have spread the rice out with your paddle, dampen your hands with the vinegar mix and press the rice lightly flat. This will also allow you to fill in any little gaps in the rice coverage
– put your toppings on, but do not put any toppings on the first 5-6 cm of rice and also the bottom 6-7 cm of rice; focus on keeping the toppings in the upper middle section of the rice. Try to press them together.
– gently pick up the top edge of the nori/rice and begin rolling. As your roll, focus on keeping firm but even pressure all along the roll, keep gently squeezing and rolling.
– when you get to the uncovered nori part, grab a few cooked rice grains from the end of the roll and schmear them along the end edge, also dampen your fingers in the vinegar mix again and moisten that bottom edge.
– keep rolling and pressing and rolling until it’s done. (some people use a rolling mat but I have never bothered)
– VERY IMPORTANT – set the roll aside, seam side down, and let it sit for at least a good 5 minutes. If you like, you can brush some sesame oil over the roll (this helps glue it together), and sprinkle it with a few sesame seeds.
– cut with a VERY sharp knife; run the blade under water before your first slice and in between every other slice
Admire your work, and enjoy!
Hope this helps. There are also youtubes about how-to, just look up kimbap rolls and Korean youtubers cooking and you’ll see a bunch.
3 Comments
Get a bamboo sushi roller. After that it’s just practice.
You have made a good start, it’s okay for your first rolls to be messy!!!
I make a lot of kimbap. Here are my gentle suggestions:
– begin with white rice, brown and multigrain are a little tougher in texture, so save that until you’ve mastered rolling with white rice
– the rice should be warm, and ideally, you should season it whilst hot and then fan-cool it a little until nicely warm. I make sushi-su (rice vinegar, sugar & salt) and sprinkle the rice with that.
– gently spread the seasoned rice over 2/3 of the nori sheet. Leave the bottom 1/3 of the nori sheet empty. You want to *try* to get the rice spread out evenly and thinly as possible, while not having any gaps in coverage. Once you have spread the rice out with your paddle, dampen your hands with the vinegar mix and press the rice lightly flat. This will also allow you to fill in any little gaps in the rice coverage
– put your toppings on, but do not put any toppings on the first 5-6 cm of rice and also the bottom 6-7 cm of rice; focus on keeping the toppings in the upper middle section of the rice. Try to press them together.
– gently pick up the top edge of the nori/rice and begin rolling. As your roll, focus on keeping firm but even pressure all along the roll, keep gently squeezing and rolling.
– when you get to the uncovered nori part, grab a few cooked rice grains from the end of the roll and schmear them along the end edge, also dampen your fingers in the vinegar mix again and moisten that bottom edge.
– keep rolling and pressing and rolling until it’s done. (some people use a rolling mat but I have never bothered)
– VERY IMPORTANT – set the roll aside, seam side down, and let it sit for at least a good 5 minutes. If you like, you can brush some sesame oil over the roll (this helps glue it together), and sprinkle it with a few sesame seeds.
– cut with a VERY sharp knife; run the blade under water before your first slice and in between every other slice
Admire your work, and enjoy!
Hope this helps. There are also youtubes about how-to, just look up kimbap rolls and Korean youtubers cooking and you’ll see a bunch.
Don’t overstuff your roll. Use a bamboo mat.