Cha Lua Kimbap
Kimbap is Korean in origin, think of a California Roll type of sushi and you will get the general idea. No raw fish involved, meats are cooked, vegetables can be pickled, steamed, or raw. Cha Lua Kimbap uses, you guessed it, Vietnamese sausage. These can be rolled in kim (roasted seaweed) or nori sheets. ingredients are approximate until I test this out. Link to the shortcut is listed in the Notes section.
Equipment
- Sushi Mat
Ingredients
- 4 cups cooked white rice, short grain, warm
- 300 grams Vietnamese sausage, (11 oz)
- 1-2 cucumbers
- 2-3 eggs
- pickled carrot and radish, Shortcut
- sesame oil
- salt
- 4 sheets kim or nori
Instructions
- For this you will want to get everything ready and set out first. For the rice, you want it to be warm, not hot or cold, this will help in spreading it out better. The pickled carrot and radish are or should be, julienned.
- For the sausage and cucumber, slice those lengthwise into ¼ inch strips or just a bit larger.
- For the eggs, mix together and fry a basic flat omelet, let this cool and cut into strips as well.
- Lay out a piece of kim in front of you on the bamboo mat. Take approximately 1 cup of rice and spread evenly over the bottom ⅔ of the sheet, leaving a ¾ inch border of riceless space. Sparingly brush the rice with sesame oil and sprinkle a pinch of salt on it as well.
- With about an inch of empty rice space at the bottom, place the filling ingredients on top of and next to each other.
- Slowly and gently roll over the bamboo mat end that is closest to you, and keep rolling while pulling back that same bamboo mat edge. Once you've started the roll, the roll shape should be maintained. After fully encircling the kimbap filling, give a couple of extra squeezes with your hands to firm up the roll.
- Now to slice it. Keep a paper towel soaked with some sesame oil nearby to wipe your knife, you will need to wipe it every so often to keep the knife from getting too sticky. Serve and enjoy.
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