Korean · Lunch
Korean Rice Rolled in Seaweed
Vinegared sushi rice rolled in nori with sesame-oiled spinach, pickled daikon, carrot, egg strips, crab, and marinated beef sirloin. Seasoned with sesame oil, gluten-free tamari, and toasted sesame seeds, this version swaps regular soy sauce for tamari to remove wheat gluten entirely.
$5
30 minsPrep
15 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
520Calories
35.8gProtein
20.1gFat
50.2gCarbs
4.9gSugar
3.7gFiber
1190mgSodium
285mgChol
5.2gSat Fat
680mgPotassium
125mgCalcium
4.1mgIron
2.1mcgVitamin B12
11mgVitamin C
Goes well with
Japanese Asahi Beer or Light Lager
local
Yuja-cha (Citron Tea)
international
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Slice beef sirloin into thin strips. Julienne carrot and pickled daikon. Blanch spinach 30 seconds until bright green, squeeze dry, toss with sesame oil and salt.
2
Marinate
Toss beef strips with gluten-free tamari and let sit 10 minutes.
3
Whisk
Beat egg, pour into oiled nonstick pan over medium-low heat, cook 2 minutes until set, slide out and slice into strips.
4
Build
Lay nori shiny-side down on mat. Spread warm seasoned rice in thin layer leaving 1-inch border at top. Arrange beef, crab, spinach, carrot, daikon, and egg strips in line across center.
5
Wrap
Lift mat edge nearest you and roll firmly away, using gentle pressure and lifting mat as you go. Press seam with sesame oil to seal.
6
Sear
Heat vegetable oil in pan over medium-high, sear marinated beef strips 2 to 3 minutes, turning once, until browned and cooked through.
7
Season
Fold warm sushi rice with rice vinegar, sugar, and salt using paddle until grains glisten.
8
Finish
Rub outside of roll with sesame oil and scatter toasted sesame seeds.
9
Plate
Slice roll into 8 bite-sized rounds with sharp knife wiped clean between cuts, arrange cut-side up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g beef sirloin
- 56g56g crab meat, cooked and flaked
- 280g280g cooked sushi rice, warm
- 22 sheet nori
- 50g50g spinach, blanched
- 60g60g carrot, julienned
- 60g60g pickled daikon, julienned
- 22 eggs
- 2 tsp2 tsp sesame oil, for rice
- 2 tsp2 tsp sesame oil, for filling and sealing
- 1 tsp1 tsp rice vinegar
- 1/2 tsp1/2 tsp sugar-white
- 1/2 tsp1/2 tsp salt
- 1 tsp1 tsp toasted sesame seeds
- 2 tsp2 tsp gluten-free tamari
- 1 tsp1 tsp vegetable-oil, for searing
