Wang Roasted Seaweed (Yakinori Sushi Nori) (壽司紫菜)


  • Brand: Wang
  • Size: 72g
  • £0.83 per 10g
  • Shipping Weight: 0.143kg
  • Cuisine: Chinese, Japanese, Korean, Malaysian, Singaporean, Taiwanese, Thai, Vietnamese
  • Product of: Korea
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Description:Wang Roasted Seaweed (Yakinori Sushi Seaweed Laver)
(30 sheets)

How to make gimbap (Serves 4 rolls)
Gimbap rice: 4 cups of cooked rice (2 pounds). 1 teaspoon of salt, 2 tablespoon of sesame oil.
Gimbap fillings: Shredded carrot (about 3 to 4 ounces), 4 strips of ham, 3 eggs, spinach (about 8 ounces), 4 strips of imitation crab, 4 strips of pickled radish (danmuji), vegetable oil, sesame oil, minced garlic, salt.
Gimbap seaweed: 4 sheets of seaweed, sesame oil.

1. Season cooked rice with salt and sesame oil, gently mix.
2. Fry shredded carrots with salt and vegetable oil for 1 minute. Cut ham into pencil-size strips and fry.
3. Blanch spinach and gently squeeze out water. Season the spinach with sesame oil, minced garlic and salt.
4. Beat eggs well and add a pinch of salt before cooking on a preheated pan with vegetable oil. Cut it into pencil-sized strips.
5. Tear or cut the imitation crab and pickled radish into pencil-size strips.
6. Place seaweed on a bamboo mat and thinly spread seasoned rice on it. Add all ingredients in the centre and roll.
7. Coat the roll with sesame oil and cut it into bite-size pieces.

Store in a cool dry place away from direct sunlight.
Ingredients:Seaweed (Laver).




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