Lunchbox Folded Kimbap
How to make Lunchbox Folded Kimbap
Prep Time: 45 minutes | Cook Time: 15 minutes | Serves: Makes 8
Ingredients
Rice:
- 200g Imperial Grain sushi rice
- 1 tbsp Remano white wine vinegar
- 2 tsp White Mill caster sugar
- 1 tsp salt
- 1 tsp home-made toasted sesame oil (see separate recipe)
- 8 Urban Eats nori seaweed sheets
Proteins:
- The Fishmonger natural hot-smoked salmon, flaked
- Ocean Rise Yellowfin tuna Italian style, flaked
- Pork bulgogi, chopped (see onigiri recipe)
- Ready Set Cook chicken breast schnitzel, sliced
- Lodge Farm free range eggs (fried, scrambled or as an omelette)
Vegetables:
- Deli Originals kimchi
- Corn kernels
- Baby cucumber, sliced
- Carrot matchsticks
- Avocado, sliced
- Cooked spinach, chopped
- Spring onion, sliced
- Chives, chopped
Condiments:
- Asia Green Garden sweet soy sauce
- Asia Green Garden soy sauce
- Asia Green Garden sriracha mayonnaise
- Asia Green Garden sriracha hot sauce
- Colway authentic mayonnaise
- Stonemill sesame seeds, toasted
Method
- Cook and rest the rice according to packet instructions. Meanwhile, mix the vinegar, sugar and salt together until dissolved.
- Place the warm rice into a mixing bowl and sprinkle in the vinegar mixture and sesame oil, gently folding to combine evenly.
- Place a nori sheet on a board and use cooking scissors to cut halfway through, from the middle of the bottom edge up towards the centre of the sheet.
- Using slightly wet hands, take about one eighth of the rice and form it into a square a little smaller than a quarter of the nori sheet. Place it in one of the 4 quadrants. Fill the other 3 quadrants with a mixture of proteins and vegetables of your choice, leaving a little room around the fillings to allow for the folds. Add condiments as desired.
- Fold the bottom left quadrant up so it sits on top of the top left. Then fold from top left to top right, and finally from top right to bottom right, so all the filling is enclosed.
- Tightly wrap in cling film and repeat with the remaining rice. When ready to serve, remove the cling film and cut in half with a sharp knife.
