Korean Rice Logs

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Korean Rice Logs

 

sticky white rice or brown rice

Pack of roasted seaweed (nori) sheets

Sesame oil

Sea salt

 

For white rice, cook 1 cup of rice with 1 and 1/2 cups

of water. For brown rice, cook 1 cup of rice with 2

cups of water. Bring water to a boil and then turn

heat to low setting and cook with lid on until rice is

done.

Once the rice is ready, add sesame oil and sea salt,

to taste. Be sure to add just a half teaspoon of

sesame oil at a time, since authentic sesame oil is

very flavourful and you won't need much. Taste

frequently as you add sesame oil and salt and mix

If your seaweed sheets are larger than about 4 inches

by 2 inches, cut them to this size with scissors. Use

a spoon to place a small amount of rice/sesame oil

mixture onto each small sheet of seaweed, roll each

one up with your fingers, and gobble them up.

If you'd like, you can add some carrots and/or spinach

to the top of the rice before rolling up the seaweed.

Typically, Koreans will shred carrots and lightly

sautee them before adding. Spinach is usually boiled

until bright green (only about a minute) and then

mixed with a small amount of sesame oil and sea salt

before adding.

This recipe has quite a different taste compared to

sushi rolls that have become really popular over the

past several years. The main difference is that sushi

rolls use rice that has been mixed with a combination

of brown rice vinegar and sugar.

 

 

 

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