It would be wrong to put Korean sushi in "appetizers of fish and seafood", because once again the fish they use is less common than in Japanese, and the raw never. In a filling for kimbap usually put sauerkraut and raw (boiled, fried) vegetables, meat, seafood, eggs. Today I'll prepare the sushi with tuna, and for those who does not eat fish on some days of fasting, you can do well without it. Here are the products we need for making Korean rolls.

1. As for the rice, as I said, the last time in Korea is gaining popularity brown rice for making rolls. Glutinous rice is used very rarely. I took half krugloozernoe white rice and brown whole grain. Washed to the transparent water. Flooded rice 400 g of cold water, brought to a boil over high heat, then on very low heat cooked under a lid for 10 minutes. While the rice is cooking, we do not touch and do not stir. So it turns out prepared as it were for a couple. Removed the rice from the heat and leave for another 10 minutes under the lid. In cooked rice, you can add a spoon of sesame oil, sesame seeds, you can salt them a bit. Abundantly seasoned rice vinegar in Korea are also not accepted. 2. Vegetables shredded thin long strips (cucumber seeds previously removed). Carrots can be a little fry, but I prefer fresh. You can use any vegetables, which are available fresh or processing.

3. For sushi with tuna, fry fish in sesame oil for 2 minutes. Add 1 tsp of soy sauce, a pinch of sugar, 1 crushed garlic clove, a little ground black pepper, 1 tbsp sesame seeds and fry for another 2 minutes. For nepolnogo option, you can use scrambled eggs, meat, ham, cheese.

4. Shape the rolls as well as Japanese - with the help of a bamboo Mat. On a bamboo Mat lay a sheet of nori (Kim) and evenly distribute the rice as a layer of 0.5 - 1 cm (leave space for the folding). On top of the rice with strips spread the filling.

We turn off all with the help of a bamboo Mat in a tight sausage, starting from the filled side. Free face wetted with water and stick to the sausages. The resulting roll cut into pieces with a thickness of about 2 cm, wetting the knife in cold water. Repeat with the remaining nori sheets and filling.