Kimbap is a Korean dish made of cooked rice and items including vegetables, seafood, and meats that are rolled in dried seaweed sheets and served in bite-size slices. Sushi rice in Japan is slightly sweet and acidic, and it’s seasoned with rice vinegar. The rice in Kimbap is seasoned with sesame oil and a bit of salt, giving it a distinct flavor.
In terms of rice utilization and fillings, Kimbap and Japanese sushi differ from one another. The rice in Japanese sushi is seasoned with vinegar, whereas in Kimbap, the rice is combined with sesame oil and tastes slightly sweeter.
This recipe’s spicy mix microgreens are a combination of zesty arugula, mustards, and Asian greens that have a dynamic spicy flavor and a variety of colors and textures. It’s simple to grow and delicious to eat!
- 2 cups cooked sushi rice
- 2 tablespoons sesame oil
- ½ teaspoon kosher salt
- 4 seaweed sheets
- 1 bunch perilla leaves
- 1-ounce spicy mix microgreens
- 4 strips danmuji
- 8 strips seasoned burdock
- 1 Korean cucumber
- 1 tablespoon sesame oil
- Fluff the cooked rice and drizzle with the sesame oil and salt. Set aside.
- Place one seaweed sheet on top of the sushi mat, with the shiny side of the seaweed facing down.
- Spread a uniform layer of rice across the seaweed, leaving two inches of the top end exposed.
- Arrange two or three perilla leaves evenly in the centre of the rice.
- Evenly distribute spicy mix microgreens, 1 strip danmuji, 2 strips seasoned burdock, and cucumber strips in the center.
- Then, using both hands, tightly roll everything up on the sushi mat. Apply a thin layer of sesame oil on the final roll.
- Cut the final rolls into 12-inch thick sections with a sharp knife.
- Serve right away and enjoy!
For the best Helena microgreens contact visit www.tizermicrogreens.com