Cali Roll Ingredients

1 cup of Sushi Rice

1 package Imitation Crab

1 Avocado

1 tbsp Rice Vinegar

1 tsp Sugar

Sesame Seeds

1/2 tsp of Salt

Cream Cheese

Nori Seaweed Sheets

Bamboo Rolling Mat

Instructions: Cali Roll

1.) Cook one cup of sushi rice in a pot or in a rice cooker. (1:2 ratio of rice and water)

2.) Mix 1 tablespoon of Rice Vinegar, 1 tsp of Sugar and half a teaspoon of salt  in a small bowl until the sugar and salt have disappeared.

3.) Add Vinegar mixture to the hot rice and fold the rice into half to evenly cover all the rice

4.) Place Nori onto a bamboo mat and cover the non-shiny side with an even amount of rice, leaving half an inch of nori uncovered on one side

5.) Add Crab, Avocado, and Cream Cheese on one end in a straight line across the top of the Nori sheet.

6.) Holding on to the corners of the Nori sheet, roll the Nori into a circle and tuck it in with the bamboo mat, release the sushi roll and continue to roll and tuck until you have a full cylinder.

7.) Cut the sushi into four equal pieces and then cut them into halves again. (For a better cut, place the knife into hot water and then cut through the sushi roll)

Original Kimbap Ingredients

Short Grain White Rice

Gim (Roasted) Seaweed

Sesame Oil

Sweet Pickled White Radish (Danmuji)

Burdock Root

Cheese

Imitation Crab

Perilla Leaves Wild Sesame Leaves

Eggs

Sesame Seeds

Instructions: Original Kimbap

1.) Cook the short grain white rice according to the package instructions

3.) Cook the egg in pan making a thin omelet of egg, after it’s cooked cut into equal pieces

2.) After the rice is done cooking add 1 tsp of Sesame Oil

3.) Place the Gim on top of the Rolling Mat and evenly spread the rice over the Gim leaving half an inch of Gim uncovered

4.) Place the Perilla Leaves on top of the rice and place the rest of the ingredients on top of the leaves

5.) Roll the Kimbap roll in the same process used for the Cali Roll

6.) Cut the roll into two equal halves and then cut the halves into five equal pieces.