Korean Sushi

Korean Sushi

14
sassyangelkiwi Donna-Maree Aus 2

"This is a Korean-inspired version of sushi that uses minced beef and canned tuna instead of raw fish. It's mouthwateringly delicious, but may take some practice."

Ingredients

1 h servings 502 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 502 kcal
  • 25%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 58g
  • 19%
  • Protein:
  • 25.2 g
  • 50%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 510 mg
  • 20%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a medium saucepan bring 2 cups water and cider vinegar to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, until rice grains are sticky and soft.
  2. In a medium saucepan, place chard in enough water to cover. Bring to a boil, and cook until tender. Cut into thin strips.
  3. Whisk the eggs with soy sauce and 3 tablespoons water. Pour into a medium skillet over medium heat. Cook until thickened. Remove from heat and cut into strips.
  4. Heat the vegetable oil in a medium saucepan over medium high heat. Slowly cook and stir the onion until tender. Mix in the beef and 1 tablespoon soy sauce, and cook until evenly brown. Drain and set aside.
  5. Preheat oven to 350 degrees F (175 degrees C). Place the nori sheets on a medium baking sheet, and heat in the preheated oven 1 to 2 minutes, until slightly crisp.
  6. Place the nori sheets, one at a time , on a bamboo rolling mat. Line the nori sheets evenly with approximately 3/4 inch (2 cm) depth of rice, taking care not to let the rice cover the edges of the nori. Beginning at one end of the nori sheet, top the rice with a stick of carrot, a line of tuna, a cucumber slice and a line of beef. Repeat until the food reaches approximately the middle of the nori sheet. Roll the sheets carefully and tightly. Seal with a grain or two of the sticky rice. Slice each roll into approximately 4 pieces and serve.
  • profile image

Your rating

Cancel
Submit

Reviews

14
  1. 18 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This is not a very authentic recipe and the instructions are more complicated than they need to be. There is no purpose to baking the sheets of seaweed until slightly crisp since dry seaweed is...

Thank you Donna for this recipe!! It brings back fond memories of my mom, aunts, and me making these as a child. JAMIE IS INCORRECT.. THIS RECIPE IS INDEED AUNTHENTIC!!! My mother is Korean and ...

Like many dishes in Korea each family does their own thing. We like to put strips of fried egg, spam, fish cake, etc. We do put the radish in it every now and then. I particularly do not like...

Oh my goodness! This dish is absolutely authentic and regular pickles are not a good substitute for pickled radish. I'm half Korean, and this is exactly how my mom would make it except for some ...

I'm full Korean - born and raised in America - and this is not very authentic. Canned Tuna Or usually any kind of tuna is not used in Korean sushi, and baking is not necessary for the Nori, usin...

This recipe was given me by my dear friend Sunyoung (spelling) who was an exchange student from Korea who taught me how to make it. So i can honestly say that this recipe IS AUTHENTIC!!!

I have lived in Korea for 3 years. Right now I eat tuna kimbop almost every day for lunch, and it DOES have canned tuna in it. In all the restaurants. So to the full Korean who was born in A...

My mom brushes sesame oil, lightly salts then toasts the nori sheets over a gas burner. The toasted sheets were then quartered into small sheets and eaten as a "side". This process really brings...

This is pretty close to the kim bop my exchange student made for us.