Flying Fish Roe and Pickled Cucumber Mini Kimbap
Flying Fish Roe and Pickled Cucumber Mini Kimbap
Experience the Taste of Busan! Make Refreshing and Crunchy Mini Kimbap with Flying Fish Roe and Pickled Cucumber
I first tried this mini kimbap during a trip to Busan and was immediately impressed by its deliciousness! Upon returning home, I was eager to recreate it, and thus, this Flying Fish Roe and Pickled Cucumber Mini Kimbap recipe was born. I’ve made a slight modification using ingredients I had on hand. Each bite offers a delightful burst of texture and a harmonious blend of flavors that will surely bring a smile to your face.
Mini Kimbap Ingredients- 1 bowl of hot cooked rice
- 2 sheets of kimbap seaweed
- 1 pack of flying fish roe
- 10 pieces of pickled cucumber
- 0.4 Tbsp soy sauce
- 1 pinch of salt
- 1 Tbsp sesame oil
- 1 Tbsp lemon juice
- 1 tsp mustard
Cooking Instructions
Step 1
First, to eliminate any fishy odor and enhance freshness, let the flying fish roe soak in lemon juice for about 20 minutes. This step significantly elevates the flavor of the roe.
Step 2
After 20 minutes, gently rinse the flying fish roe under running water. It’s crucial to drain the water thoroughly using a sieve to prevent the kimbap from becoming soggy.
Step 3
Finely dice the pickled cucumbers to add a refreshing crunch. Ensure they are cut into uniform, small pieces so they blend well with the rice.
Step 4
Cut the kimbap seaweed sheets in half, and then cut each half in half again, resulting in 4 smaller pieces per sheet. These dimensions are perfect for creating bite-sized mini kimbap.
Step 5
In a bowl, combine the warm rice, finely diced pickled cucumber, and the well-drained flying fish roe. Allow the rice to cool slightly if it’s too hot, as this can make the seaweed damp.
Step 6
Now, let’s season the rice. Start by adding a pinch of salt to season the rice evenly. Gently mix the rice so the seasoning coats each grain.
Step 7
Add 0.4 Tbsp of soy sauce for a touch of umami and mix it with the rice. Be careful not to add too much, as it can make the kimbap too salty; adhere to the measurement.
Step 8
Drizzle in 1 Tbsp of sesame oil for a rich, nutty aroma. Sesame oil adds another layer of deliciousness to the kimbap.
Step 9
Finally, add 1 tsp of mustard for a mild tang and subtle kick. You can adjust the amount of mustard according to your preference.
Step 10
Mix all the ingredients thoroughly until well combined. Taste the rice mixture and if it seems a little bland, add just a tiny bit more salt to adjust the seasoning. Remember to consider the saltiness of the pickled cucumbers when seasoning.
Step 11
Spread the seasoned rice evenly and thinly over the prepared seaweed pieces. Leave a small border along the edges of the seaweed, as too much rice can make rolling difficult.
Step 12
When rolling the kimbap, press firmly from the inside outwards to create a tight roll. This technique prevents the rice from falling apart and helps shape the kimbap neatly.
Step 13
You can use a little water or some mashed rice to seal the edge of the seaweed, ensuring the kimbap doesn’t unroll. Roll them up tightly to form the kimbap shape.
Step 14
And there you have it! Beautifully colorful Flying Fish Roe and Pickled Cucumber Mini Kimbap is ready. They are perfectly bite-sized, making them an excellent choice for snacks or a bento box. Enjoy your delicious creation!
