How to roll kimbap

Question 1: Illustration of how to roll kimbap. The baked rice is wrapped in kimbap and left to cool. The rice that is wrapped directly in the kimbap only needs to be left to dry for a while and not too hot. But generally when the temperature of the rice is slightly lower than hand temperature, spread the nori on the sushi bamboo curtain, spread the rice flat on the nori, flatten it with a spoon (the thickness of the rice is about 0.5 cm), it is best Just use seaweed specially made for Japanese cuisine. The process of spreading the rice should be completed as quickly as possible, otherwise the seaweed will absorb too much water and become soft and unable to shape. When wrapping, the rice should not be exposed and should be moderately tight. (You can place a basin of water next to you and dip it in water at any time to prevent it from sticking to your hands.) Then compact it and leave about 2 cm of nori at the top. Evenly add an appropriate amount of crab sticks, corn shoots and cucumbers. Roll up the bamboo curtain with your hands, be sure to roll it tightly and wrap it into a rice ball. When opening, use a knife to cut into 1.5cm pieces.

Question 2: How to roll kimbap so that it is less likely to loosen. Material preparation:

1. Cooked rice (1 bowl as an example)

A few, steamed rice Pay attention to control the time when cooking. If it is too long, the rice will be very hard and not suitable for kimbap. If possible, you can also prepare some cooked glutinous rice and millet. Mixing the three kinds of rice together will make it more authentic.

2. Seaweed (1 piece)

The kind that is thin and sliced ??one by one is not the kind that is usually used for soup. Of course, the ones shipped from Korea have the most authentic taste~

3. Eggs (2 pieces)

Spread into egg skins and cut into long strips.

4. 1 long strip each of carrot and cucumber.

5. Accessories

Choose any one or more of meat floss, crab meat fillet, ham, and sausage. You can also add other delicacies of your own porridge. Except for the floss, everything else that can be cut must be cut into strips.

6. Condiments: white sugar, white vinegar, and a little salt. If you like it richer, you can add salad dressing, tomato sauce, or something like that.

Start:

1. Put appropriate amounts of sugar, white vinegar, salt, salad dressing, tomato sauce, etc. into the hot rice, then stir evenly and set aside to dry. Lazy people can skip this step.

2. Beat the eggs, fry them in a pan until they form egg skins, cut them into rectangular shapes, and then cut them into long strips. Lazy people and those who don’t like eggs can also skip this step.

3. Bake the seaweed in the microwave for half a minute. Lazy people and those without equipment can still skip this step.

ps: The baked seaweed wraps the cooled rice. The rice that is wrapped directly only needs to be left to dry for a while and it is not too hot.

4. Spread the seaweed, pour the rice on top, flatten it with a spoon, and stick it on top of the seaweed, then put strips of your favorite vegetables and meats, and then roll up the seaweed. Be sure to roll it tightly (preferably with a sushi bamboo curtain).

5. When opening, use a knife to cut into 1.5cm pieces. If possible, add caviar. It is recommended to eat it with green mustard and Japanese soy sauce. Let’s talk about rice first: Chinese rice is very good, there is no need to use Japanese rice.

The best way to cook rice is to use a rice cooker. Before cooking, wash the rice and don’t rub it with your hands. Instead, use a rice spoon. Or stir with a wooden stick until the water is clear. How much water should be put in? Just put your whole palm into the rice pot and let the water reach your wrists.

Mix the cooked rice with vinegar. If you can, it's best to buy kelp vinegar. If you can't, you can use white rice vinegar instead. But no matter what kind of vinegar, burn it beforehand, add some Japanese sake (if not, you can use white wine instead), and put some sugar. The specific amount depends on personal taste. The main principle is that it does not have the sour taste in the original vinegar.

Wash the rice until the water is clear, put it in a colander and let it sit for an hour. Add 1:1 water to cook and simmer for 15 minutes. Stir in the sweet vinegar while it is hot and mix with a larger spoon. Evenly, ensure that every grain of rice is in contact with the vinegar. Add vinegar and rice and mix well. The rice should be hot and the rice should be large. It does not need to be too deep. It must be large so that it can breathe and the rice will not stick together.

The vinegar should be added little by little, stirring as you add it. It is best to use a large wooden basin if possible, so that the rice will not cool down quickly. How much vinegar to add? Add it until there is a sour taste in the rice. The taste can be stronger because the taste will fade when the rice is cold.

Rolled seaweed can be divided into two types, one is outer roll, and the other is inner roll (rice is inside, seaweed is outside)

How to roll outside:

Fold a piece of seaweed into two pieces. Take half of the piece and look carefully. Divide the seaweed into front and back sides, with the smooth side facing down. Apply rice evenly on the rough side. The amount of rice: hold a rice ball slightly smaller than the palm of your hand and place it in the center of the seaweed. , from the inside out, from the middle to both sides. If your hands feel sticky, you can moisten them with some water.

After the whole sheet of seaweed is covered with rice, sprinkle some white sesame seeds in the middle, then turn the seaweed over, apply a little green mustard in the middle, then put what you like on it, and now start rolling it. Pick up the long lower edge and roll it toward the middle, then roll it again.

Inner roll:

Unlike the outer roll, you need to use a bamboo curtain. If not, it is fine, but the shape of the sushi is not very good and it falls apart easily.

Place half a piece of seaweed at the bottom of the bamboo curtain, still with the smooth side facing down. Then hold a rice ball 1/3 smaller than the palm of your hand and put it in the middle of the seaweed. Also, slowly Push the rice outward, but this time do not cover the entire seaweed with rice, leaving 2 centimeters on the top and 1 centimeter on the bottom. Then apply mustard and put whatever you like to eat (not too much). When rolling, pull the seaweed to align with the bottom of the bamboo curtain, then roll it toward the middle, release the bamboo curtain below, and roll it with the bamboo curtain, and it's done!

Sushi ingredients:

Cucumbers, crab sticks, radishes, omelets, spinach, mushrooms, etc., you can wrap them in whatever you like, but blanch them in water before Stir in the salt, being sure to remove all the water.

......gt;gt;

Question 3: Regarding the skills of rolling kimbap, I usually use softer rice to make it. It will be better when it is soft and cool. It's okay if it's hot, just spread a thin layer. Adding some of your favorite condiments to the rice will make it more delicious. Be sure to press it hard when wrapping it. Press it hard every time you roll it. After rolling it, press the curtain hard to shape it. I have never encountered the problem of seaweed swelling that you mentioned. It should be related to the quality of the seaweed and too much material, because it will not crack under normal circumstances. Seaweed can also be roasted over a fire to remove the fishy smell.

Don’t use a kitchen knife when cutting. A long fruit knife is best. If the rice is sticky, brush a little sesame oil on the knife.

Speaking of stuffing, it doesn’t have to be any kind of stuffing. You can add whatever you like. I’ve also made fruit, salmon, and dried tofu.

These are some tips I’ve come up with during my daily work. I hope they can help you. I wish you can make beautiful and delicious kimbap soon~

Question 4: How to roll kimbap so that it doesn’t fall apart? Ingredients to prepare:

1. Cooked rice (1 bowl as an example)

A certain amount. Pay attention to the time when steaming rice. If it takes too long, the rice will be very hard and is not suitable for kimbap. . If possible, you can also prepare some cooked glutinous rice and millet. Mixing the three kinds of rice together will make it more authentic.

2. Seaweed (1 piece)

The kind that is thin and sliced ??one by one is not the kind that is usually used for soup. Of course, the ones shipped from Korea have the most authentic taste~

3. Eggs (2 pieces)

Spread into egg skins and cut into long strips.

4. 1 long strip each of carrot and cucumber.

5. Accessories

Choose any one or more of meat floss, crab meat fillet, ham, and sausage. You can also add other delicacies of your own porridge. Except for the floss, everything else that can be cut must be cut into strips.

6. Condiments: white sugar, white vinegar, a little salt. If you like it richer, you can add salad dressing, tomato sauce or something.

Start:

1. Put appropriate amounts of sugar, white vinegar, salt, salad dressing, tomato sauce, etc. into the hot rice, then stir evenly and set aside to dry. Lazy people can skip this step.

2. Beat the eggs, fry them in a pan until they form egg skins, cut them into rectangular shapes, and then cut them into long strips. Lazy people and those who don’t like eggs can skip this step.

3. Bake the seaweed in the microwave for half a minute. Lazy people and those without equipment can still skip this step.

ps: The baked seaweed wraps the cooled rice. The rice that is wrapped directly only needs to be left to dry for a while and it is not too hot.

4. Spread the seaweed, pour the rice on top, flatten it with a spoon, and stick it on top of the seaweed, then put strips of your favorite vegetables and meats, and then roll up the seaweed. Be sure to roll it tightly (preferably with a sushi bamboo curtain).

5. When opening, use a knife to cut into 1.5cm pieces. If possible, add caviar. It is recommended to eat it with green mustard and Japanese soy sauce. Let’s talk about rice first: Chinese rice is very good, there is no need to use Japanese rice

The best way to cook rice is to use a rice cooker. Before cooking, wash the rice and do not rub it with your hands, but use a rice spoon. Or stir with a wooden stick until the water is clear. How much water should be put in? Just put your whole palm into the rice pot and let the water reach your wrists.

Mix the cooked rice with vinegar. If you have the conditions, it is best to buy kelp vinegar. If not, you can use white rice vinegar instead. But no matter what kind of vinegar, burn it beforehand, add some Japanese sake (if not, you can use white wine instead), and put some sugar. The specific amount depends on personal taste. The main principle is that it does not have the sour taste in the original vinegar.

Wash the rice until the water is clear, put it in a colander and let it sit for an hour. Add 1:1 water to cook and simmer for 15 minutes. Stir in the sweet vinegar while it is hot and mix with a larger spoon. Evenly, ensure that every grain of rice is in contact with the vinegar. Add vinegar and rice and mix well. The rice should be hot and the rice should be large. It does not need to be too deep. It must be large so that it can breathe and the rice will not stick together. The vinegar needs to be added little by little, stirring as you add it. It is best to use a large wooden basin if possible, so that the rice will not cool quickly. How much vinegar to add? Add it until there is a sour taste in the rice. The taste can be stronger because the taste will fade when the rice is cold.

Rolled seaweed can be divided into two types, one is outer roll, and the other is inner roll (rice is inside, seaweed is outside)

How to roll outside:

Fold a piece of seaweed into two pieces. Take half of the piece and look carefully. Divide the seaweed into front and back sides, with the smooth side facing down. Apply rice evenly on the rough side. Amount of rice: Hold a rice ball slightly smaller than the palm of your hand and place it in the center of the seaweed. , from the inside out, from the middle to both sides. If your hands feel sticky, you can moisten them with some water.

After the whole sheet of seaweed is covered with rice, sprinkle some white sesame seeds in the middle, then turn the seaweed over, apply a little green mustard in the middle, then put what you like on it, and now start rolling it. Pick up the long lower edge and roll it toward the middle, then roll it again.

Inner roll:

Unlike the outer roll, you need to use a bamboo curtain. If not, it is okay, but the shape of the sushi is not very good and it falls apart easily.

Place half a piece of seaweed at the bottom of the bamboo curtain, still with the smooth side facing down. Then hold a rice ball 1/3 smaller than the palm of your hand and put it in the middle of the seaweed. Also, slowly Push the rice outward, but this time do not cover the entire seaweed with rice, leaving 2 centimeters on the top and 1 centimeter on the bottom. Then apply mustard and put whatever you like to eat (not too much).

When rolling, pull the seaweed to align with the bottom of the bamboo curtain, then roll it toward the middle, release the bamboo curtain below, and roll it with the bamboo curtain, and it's done!

Sushi ingredients:

Cucumbers, crab sticks, radishes, omelets, spinach, mushrooms, etc., you can wrap them in whatever you like, but blanch them in water before Stir in the salt, being sure to remove all the water.

......gt;gt;

Question 5: How to roll seaweed rice? The bamboo couplet is at the bottom, and above it is seaweed, and after the rice, there are various kinds of rice. Such other things

Question 6: Why can’t the roll be tight when making kimbap? I think it’s a rice problem. The rice at home will be fine. When it’s hot, add white vinegar, sugar, and salad oil. Just the right amount of salt, not too much, then stir evenly and let cool~~set aside... Crab meat fillets, pickled cucumbers, small egg pancakes, etc. set aside~ (you can substitute other delicious ones!) Bake thin seaweed in the microwave Half a minute, don’t overdo it! Then spread the seaweed, pour the rice on top, flatten it with a spoon, and stick it on top of the seaweed, then spread the vegetable ingredients, and then roll the seaweed, be sure to roll it tightly

Question 7: How to make seaweed The bamboo curtain can be bought online to wrap the rice tightly. I bought it online. Also, the curtain we used to wrap the brushes is also suitable. How to wrap it tightly? Actually, it is much easier to do it with a curtain! You can add an appropriate amount of sugar and salt to the rice and mix it to taste. The stuffing in the middle can be determined according to your own taste. I'm lazy, so the easiest way is to make it. Cut the cucumber and carrot into strips and then put them in boiling water. ~, then wrap some meat floss, and it will be like~~ Although it is simple, I think it tastes pretty good~~Hehe~~~It’s funny~~~ By the way, you need to put some water on the knife when you cut it in the end. In this way, the knife surface will not be too sticky~and it will be easier to cut~~ I hope it helps you~~~ Make delicious~~~

Question 8: How to make the seaweed rice rolls tighter Woolen cloth? When you start rolling, use a little force to press the seaweed wrap inward to tighten the rice wrap so that it will not be loose. When you put the rice, it is not evenly spread out. There are too many ingredients. (It may also be that you use The rice is not very sticky) and other reasons

Question 9: How to wrap rice with seaweed rolled in bamboo curtains 1. The sheets of seaweed in the ingredients chapter are not easy to buy, but they are sold; original taste ham, cucumbers, carrots, eggs; and most importantly, rice and glutinous rice. 2. Preparation: Making seaweed rice mainly involves steaming rice. When steaming, the ratio of rice to glutinous rice is 1:1, so that the seaweed rolls can be rolled. Eggs should be fried with salt and set aside. Cucumbers, carrots, ham and eggs should be cut into thin strips. After the rice is steamed, spread the rice evenly on the seaweed skin. A thin layer is enough, and then place it slightly closer to the seaweed skin. Place cucumber shreds, carrot shreds, ham shreds and egg shreds on one side. You don’t need to put too much of each. If they are thin, two or three will be enough. Roll it up from the side closest to it, and compact it as you go. This way you don’t need a bamboo curtain. After rolling it into a roll, set it aside to cool. Note that when rolling seaweed rolls, it is best to make it while the rice is still hot, so that the rice will have viscosity and will be easier to roll tightly. After the seaweed rolls have cooled, cut them into 1.5cm wide sections with a sharp knife, and the seaweed rice rolls are ready.

Question 10: How to make seaweed rice? What tools are needed? Ingredients: seaweed (must be thin seaweed), rice, 1 egg, 1 cucumber, 1 carrot, half a pound of spinach, ham sausage 1 root, some sesame seeds. Steps: 1. Preparation: Cut the whole cucumber, carrot, and ham into long and thin strips, then sprinkle some salt, turn it a few times to evenly distribute the salt, and then leave it for 10 minutes. Cut off the spinach roots (we use the stems and leaves instead of the whole spinach), wash them and blanch them in boiling water, then take them out and squeeze out the water. Put a little oil in the pot, spread the eggs into thin cakes over low heat (just add a little salt), take them out and cut them into thin strips. Arrange the prepared cucumber strips, carrot strips, egg strips, ham sausage strips, and spinach strips in a row for easy access.

2. Make a pot of rice, then sprinkle an appropriate amount of salt and sesame seeds into the rice, and stir evenly (tip: taste to see if the saltiness is appropriate after stirring). 3. Spread a piece of seaweed on a clean mat, and place the mixed rice on the seaweed and smooth it. (Note: Don’t spread the rice too thick!) 4. Place the prepared cucumber strips, carrot strips, egg strips, ham strips, and spinach strips on top of the rice in turn, and then roll up the seaweed into a long and thin shape. of volume. (Note: The tighter the rolls, the better!!) 5. After all the rolls are rolled, cut the prepared seaweed rolls into small sections (the knife will be sharp, it will be easier to cut, and the cut will look better) , and then put them on a beautiful plate. In this way, delicious kimbap is ready! Material preparation: 1. A certain amount of cooked rice (1 bowl as an example). When steaming rice, pay attention to the time. If it takes too long, the rice will be very hard and not suitable for kimbap. If possible, you can also prepare some cooked glutinous rice and millet. Mixing the three kinds of rice together will make it more authentic. 2. Seaweed (1 piece) It’s thin, piece by piece, not the kind you usually make soup. Of course, the ones shipped from Korea have the most authentic taste. 3. Eggs (2) Spread into egg skins and cut into long strips. 4. 1 long strip each of carrot and cucumber. 5. Accessories: Choose one or more of meat floss, crab meat, ham, and sausage. You can also add other delicacies of your own porridge. Except for the floss, everything else that can be cut must be cut into strips. 6. Condiments: white sugar, white vinegar, a little salt. If you like it richer, you can add salad dressing, tomato sauce or something. Start: 1. Add appropriate amounts of sugar, white vinegar, salt, salad dressing, ketchup, etc. to the hot rice, then stir evenly and set aside to dry. Lazy people can skip this step. 2. Beat the eggs, fry them in a pan until they form egg skins, cut them into rectangular shapes, and then cut them into long strips. Lazy people and those who don’t like eggs can also skip this step. 3. Bake the seaweed in the microwave for half a minute. Lazy people and those without equipment can still skip this step. ps: The baked seaweed wraps the cooled rice. If you wrap the rice directly, you just need to dry it for a while and it is not too hot. 4. Spread the seaweed, pour the rice on top, flatten it with a spoon, and stick it on top of the seaweed, then put strips of your favorite vegetables and meats, and then roll up the seaweed. Be sure to roll it tightly (preferably with a sushi bamboo curtain). 5. When opening, cut into 1.5cm pieces with a knife. If possible, add caviar. It is recommended to eat it with green mustard and Japanese soy sauce.