Main ingredients:
400 grams salmon
5 eggs
3 sheets gimbap seaweed
2 cups rice
Some salt
1/2 tablespoon sugar
1 tablespoon cooking wine
12 leaves lettuce
Some cooking oil
Rice seasoning ingredients:
1 teaspoon salt
1/2 teaspoon sugar
1 tablespoon vinegar
Sauce ingredients:
3 tablespoons mayonnaise
2 tablespoons minced onion
1/2 tablespoon lemon juice
1/2 tablespoon honey
1/2 teaspoon wasabi
Some salt
Some black pepper
(makes 3 rolls)
Instructions:
In a bowl, mix the eggs with salt, sugar and cooking wine, then strain the mixture through a sieve.
Tip: Straining the eggs through a sieve helps create a softer rolled omelet.
Heat a pan with a little oil and make a rolled omelet. Let it cool, then cut into thick, long strips.
Slice the salmon into thick, long pieces.
In a bowl, mix the rice with the rice seasoning ingredients. In another bowl, mix the sauce ingredients.
Tip: You can also use store-bought horseradish sauce.
Lay a sheet of seaweed on a bamboo mat, spread the rice evenly, then layer lettuce and spread the sauce evenly on top.
Add the salmon and rolled omelet, then roll the gimbap tightly.
Optional: You can add cucumber, carrots or other ingredients for extra flavor.
Slice the salmon gimbap into bite-sized pieces and enjoy.
Optional: You can serve with soy sauce for dipping.
[Source: W Table]
(Yeoneo gimbap, salmon rice rolls, Korean-style salmon gimbap, savory gimbap with salmon)
