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Kimbap
Students gravitate towards temaki and kimbap, a Korean-inspired dish that includes a fish cake accompanied by daikon radish, carrots and spinach.
Servings
4
4
Cuisine Type
- asian
Menu Part
- entree
Main Ingredient
- Rice
- Seafood
- Vegetables
Source: University of Massachusetts, Amherst, Mass.
The University of Massachusetts prepares 3,500 sushi rolls per day as weekly specialty. Students gravitate towards temaki and kimbap, a Korean-inspired dish that includes a fish cake accompanied by daikon radish, carrots and spinach. “The popularity surprises me,” says Chef de Cuisine Anthony Jung. “I never would have guessed, 10 years ago, that a Korean specialty item would become the norm.”
Ingredients
3 cups warm, cooked sushi rice
2 tbsp. rice vinegar
2 tsp. sugar
1/2 tsp. sea salt
1 tsp. toasted sesame seeds
5 sheets roasted seaweed
5 strips daikon radish
1 carrot, julienned and slightly sautéed
4 cups blanched spinach, seasoned with sesame and sea salt
4 oz. eggs, made into omelets with sesame oil and salt, cut into 1-inch strips
4 oz. sliced fish cake
Steps
In a small bowl, add rice vinegar, sugar, and salt until the sugar dissolves. Add heated rice along with sesame seeds and mix well.
On a bamboo rolling mat, place seaweed rough side up. Lightly moisten hands with water and evenly spread one-fifth of the rice (about 2/3 cup) on the lower two-thirds of the seaweed, leaving the top third of the seaweed empty.
Arrange the fillings on top of the rice. About an inch up from the bottom of the rice, arrange the fillings in neat, horizontal rows.
Roll the bamboo mat up and over the fillings. Use firm but gentle pressure to hold the ingredients in place.
While rolling, pull the mat up and out so it doesn't get caught in the roll. Keep rolling and releasing the mat until a compact cylinder is formed.
Cut into bite-size pieces.
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