Hijiki Kimpap / Sea Vegetable Seaweed Recipe – SEA VEGETABLE COMPANY

Name: Hijiki Kimpap / Sea Vegetable Seaweed Recipe – SEA VEGETABLE COMPANY
Ingredients: Salted Hijiki / Dried young hijiki (before soaking) 30g/3g; Egg 1; Bean sprouts 20g; Carrot 20g; Spinach 20g; Pickled radish 1 long piece; Kanikama (Crab sticks) 2-3; Beef (cut into pieces) 20g; Steamed rice 170g; Sesame oil (for rice) 4ml; Salt (for rice) 0.5g; Large Nori sheet 1; Sesame oil / White sesame seeds; Salt / Soy sauce / Sake; Barbecue sauce; For Salted Hijiki, soak it in water for 6 minutes to desalt. For Dried Hijiki, soak it in water for 8 minutes.; Carrot: Slice in strips, stir-fry in sesame oil, sprinkle with a little salt when soft, stir-fry a bit more, then mix with white sesame seeds to taste.; Spinach: Blanch quickly in boiling water, then cool in cold water. Gently squeeze out excess water.Cut into 5cm lengths, put in a bowl, add soy sauce and sesame oil to taste and mix.; Pickled radish: Cut into thin, 15cm long strips, stir-fry in a pan with sesame oil until slightly browned, then add sake, remove from heat immediately, let cool on a plate.; Once all the ingredients are prepared, lay the seaweed on a sushi rolling mat and spread the rice thinly. Aim for around 170g of rice for the large seaweed sheet to prevent it from collapsing.; Arrange the ingredients in the following order: carrot, bean sprouts, spinach, beef, pickled radish, egg, crab sticks, young hijiki. Use a rolling pin to press firmly and prevent them from scattering.; Cut into 8 equal pieces, arrange them on a plate, and serve.

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[Hijiki x Kimpap] A little twist to your usual sushi roll / kimpap! Feel free to enjoy it with your favorite ingredients.

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Ingredients

Salted Hijiki / Dried young hijiki (before soaking) 30g/3g
Egg 1
Bean sprouts 20g
Carrot 20g
Spinach 20g
Pickled radish 1 long piece
Kanikama (Crab sticks) 2-3
Beef (cut into pieces) 20g
Steamed rice 170g
Sesame oil (for rice) 4ml
Salt (for rice) 0.5g
Large Nori sheet 1
Sesame oil / White sesame seeds
Salt / Soy sauce / Sake
Barbecue sauce
For Salted Hijiki, soak it in water for 6 minutes to desalt. For Dried Hijiki, soak it in water for 8 minutes.
Carrot: Slice in strips, stir-fry in sesame oil, sprinkle with a little salt when soft, stir-fry a bit more, then mix with white sesame seeds to taste.
Spinach: Blanch quickly in boiling water, then cool in cold water. Gently squeeze out excess water.Cut into 5cm lengths, put in a bowl, add soy sauce and sesame oil to taste and mix.
Pickled radish: Cut into thin, 15cm long strips, stir-fry in a pan with sesame oil until slightly browned, then add sake, remove from heat immediately, let cool on a plate.
Once all the ingredients are prepared, lay the seaweed on a sushi rolling mat and spread the rice thinly. Aim for around 170g of rice for the large seaweed sheet to prevent it from collapsing.
Arrange the ingredients in the following order: carrot, bean sprouts, spinach, beef, pickled radish, egg, crab sticks, young hijiki. Use a rolling pin to press firmly and prevent them from scattering.
Cut into 8 equal pieces, arrange them on a plate, and serve.