Tuna & Crab Kimbap

Name: Tuna & Crab Kimbap by Coey
Yield: 3
Ingredients: Rice 3 cups; Seaweed 6 sheets; [Crab] Crab sticks 3 pieces; [Crab] (Beef) (100g); [Tuna] Tuna 2 packs; [Crab] Spanish 3 stalk; [Tuna] Shiso 9 pieces; [Seasoning] Sesame oil 1.5 tbsp; [Crab] Carrot 1 (80g); [Tuna] Cheese 3 slices; [Seasoning] Salt A dash; [Crab] Eggs 2; [Seasoning] (T)White Sesame 1.5tbsp; [Crab] Pickled radish 1 pack; [Seasoning] Garlic 2 cloves; [Seasoning] Mayonnaise 1 tbsp

2 說讚 1 留言

份量

3 人份

食材

Rice

3 cups
Seaweed

6 sheets

Crab

Crab sticks

3 pieces
(Beef)

(100g)
Spanish

3 stalk
Carrot

1 (80g)
Eggs

2
Pickled radish

1 pack

Tuna

Tuna

2 packs
Shiso

9 pieces
Cheese

3 slices

Seasoning

Sesame oil

1.5 tbsp
Salt

A dash
(T)White Sesame

1.5tbsp
Garlic

2 cloves
Mayonnaise

1 tbsp

步驟

Cook rice- 3 cups of rice cooker cup
Add Salt, Sesame Oil and Toasted White Sesame over the warm rice and mix well.
Wash Carrot and Spanish. Peel and shred Carrot. Cut Pickled Radish into 1cm strips. Crab sticks cut in half.
Low Heat little oil in a pan. Pour in beaten eggs and fry for 30 secs. Flip the eggs and fry for 30 secs. Let it cool down.
Fry garlic with little oil over medium heat until fragrant. Fry shred carrot and add a dash of salt. Fry 3-5 mins until carrot soft.
Fry garlic with little oil over medium heat until fragrant. Add salt to the pan. Fry Spanish until soft.
Cut the omelette to strip. Cut off the bottom of the Spanish. Mix 1 tbsp Mayonnaise with tuna. Cut the cheese in 3 pieces. Cut the bottom of Shiso
Place seaweed sheets on the rolling map, spread rice (Around 160g) and arrange ingredients in order and roll. Cut rolled Kimbap into bite size piece