Tuesday, September 16, 2008

Korean Laver Roll

4 Servings
1 package: 10 sheets of dry sea laver (kim bahp nori)
4 eggs, well beaten
1 spinach bundle (washed)
6 carrots freshly peeled and thinly sliced, (2" x 1/4")
1 uncured turkey ham steak, 7 oz (gluten free, no preservatives) fully cooked, thinly sliced (1/4")
1 package daikon radish, thinly sliced (1/4")
4 cups of sushi rice (short grain)
sea salt for marination
sesame oil for marination
kim-bub bamboo roller

Add 1/4 sea salt to season the rice. Cook the rice in a rice cooker. In a pot, add 1/4 cup of water and 1/4 teaspoon of sea salt. Bring the water to boil. Add the spinach and cook for 5 minutes. Drain the spinach in a colander. Slice the daikon radish into 1/4" strips. Slice the uncured turkey ham steak into 1/4" strips. Slice the carrots into 2" x 1/4" strips. Put the eggs in a mixing bowl, add 1/4" sea salt, and mix the eggs with a fork. Heat the skillet to medium low, add 1/2 teaspoon of canola oil, and fry the egg for 3 minutes on each side. Place the egg on a large dish to cool. Heat the skillet to medium high heat, add 1/2 teaspoon of canola oil. Sautee the carrots with 1/4 teaspoon of sea salt for 7 minutes. Place the cooked carrots in a bowl. In the skillet add canola oil, sautee the sliced uncured turkey ham steak for 6 minutes on medium high temperature. Place the cooked turkey ham on a dish to cool down. When the eggs are cool, slice the eggs into 1/4" strips and place it in a small bowl.

Rolling Korean Laver Roll
On a large cutting board, place the bamboo laver roller and put a piece of the laver. Spread the rice thinly over the laver in, leaving 1/4" room at the top for rolling. From the bottom edge of the rice bed, add a little bits of egg, turkey ham, daikon radish, spinach, and carrots. Start rolling from the bottom with slight pressure and finish rolling the Korean laver roll. Spread sesame oil lightly over the laver roll. Slice the laver roll to 3/4" and serve on a plate.

by Anna