Empty My Fridge
Asian at Home
Ingredientes
- Kimchi · rinsed3–4
- Sesame oil3 colheres de chá
- Sugar1–2 colheres de chá
- 4 oz canned tuna in oil · drain125 g
- Maionese1 colher de sopa
- Salt
- Black pepper
- Pimenta serrano · chopped1
- Chili pepper · chopped1
- Rice · cooked⅔ xícara
- Sesame seed1 colher de chá
- Kkatnip leaves · Korean wild sesame leaves2–3
Modo de preparo
- 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.
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