Bite-sized gimbap is great for cherry blossom parties and picnics! Even if you are not good at shaping the rolls, the meat seasoned with the yakiniku sauce is delicious and so the shapes won't really matter that much.
sliced 1 cm thick (prepare enough length to fit with the width of the nori)
Yakiniku sauce (bottled)
Fry the beef and stir in the yakiniku sauce. Leave to cool. Blanch the spinach and drain well. Season with sesame oil and salt.
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.
Add the sesame oil and a pinch of salt to the rice and mix well.
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.
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.
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!
Story Behind this Recipe
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.