Empty My Fridge
Asian at Home
Zutaten
- Kimchi · rinsed3–4
- Sesame oil3 TL
- Sugar1–2 TL
- 4 oz canned tuna in oil · drain125 g
- Mayonnaise1 EL
- Salt
- Black pepper
- Serrano-Chili · chopped1
- Chili pepper · chopped1
- Rice · cooked⅔ Tassen
- Sesame seed1 TL
- Kkatnip leaves · Korean wild sesame leaves2–3
Zubereitung
- Rinse the old kimchi leaves in cold water and gently squeeze out excess water. Mix them in a bowl with the sesame oil and sugar using your hands.
- Drain the tuna well and mix it with the mayonnaise, salt and pepper. Add chopped chili to taste.
- Mix the warm rice with salt, pepper, sesame oil, sesame seeds and sugar.
- Lay a kimchi leaf flat, about the size of a regular nori sheet. Spread the rice over it, leaving about 1 inch bare at the top edge.
- Place a kkaennip leaf on the rice and put the tuna on top of it. Roll the filling with the leaf first, tucking your thumbs under the kimchi and pressing firmly as you roll tightly.
- Brush the roll with extra sesame oil, slice it into 9–11 pieces, sprinkle with sesame seeds and serve.
Zusammengefasst aus dem Video von Seonkyoung Longest. Schau es dir für die Details an.
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