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Korean Sushi Rolls

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PREP TIME
40 min
COOKING TIME
20 min
TOTAL TIME
60 min
SERVINGS
4 servings
Lunch Dinner Korean
Korean Sushi Rolls
Ingredients
  • 1 cup uncooked glutinous white rice (sushi rice)
  • 1 1/2 cups water
  • 1 tablespoon sesame oil
  • salt, to taste
  • 2 eggs, beaten
  • 4 sheets sushi nori (dry seaweed)
  • 1 cucumber, cut into thin strips
  • 1 carrot, cut into thin strips
  • 4 slices American processed cheese, cut into thin strips
  • 4 slices cooked ham, cut into thin strips
  • 2 teaspoons sesame oil
Instructions
1
Start by thoroughly washing the rice in a fine-mesh strainer until the water that runs out is crystal clear. Next, combine the rice with 1 1/2 cups of water in a saucepan and bring it to a rolling boil. After that, decrease the heat to a low simmer; cover the saucepan and let it cook for 12 to 14 minutes, or until the rice is tender.
2
Transfer the cooked rice onto a flat baking sheet to let it cool down.
3
While the rice is cooking, pour beaten eggs into a hot skillet over medium-high heat and allow them to cook undisturbed until they form a flat layer. Once the eggs are fully cooked, remove them from the skillet and set them aside on a cutting board to cool down.
4
Prepare the nori sheets by laying them flat on a clean surface. Divide the cooled rice evenly among the nori sheets, leaving only a 1/2-inch strip of seaweed visible at the top of each sheet. Arrange thin layers of egg, cucumber, carrot, cheese, and ham over the rice.
5
Begin rolling each piece of nori into a cylindrical shape using a bamboo sushi mat, starting from the bottom. Firmly roll each piece until it forms into a neat cylinder.
6
Brush each roll with 1/2 teaspoon of sesame oil and cut it into six equal pieces.