How to make
An unique kimbap with a light crispy texture from the quinoa and a surprising egg roll center.
In a medium large pot boil 3/4 cup of water. Season with 1/3 tsp. Himalayan salt, a pinch of ground black pepper and a pinch of ground coriander.
Add the washed quinoa and with frequent stirring, boil it for about 15 minutes, without a lid, until it absorbs the water. Then we pull the pot off the heat to let the quinoa to cool down.
Pour 1 cup of boiled rice into a bowl (with a capacity of 200 ml), add quinoa (1/2 cup), a pinch of black pepper - ground, 2-3 tbsp. soy sauce and 1/2 level top teaspoon of flakey brewer's yeast (food supplement).
Stir well so that the rice is evenly colored and flavored.
Beat 1 egg in a separate bowl, add very finely chopped spring onions (several) and half a small head of red onion, 3 pinches of Himalayan salt, 1 pinch of ground black pepper, 1 pinch of brown granulated sugar and 1- 2 pinches of turmeric.
Mix the ingredients with a fork and pour some sunflower oil to heat up in a ceramic pan with a non-stick coating.
Pour the egg mixture, like for pancakes and after 2-3 minutes, until the bottom is slightly fried, from one end we start to roll a tight round roll with the help of a spatula or a special silicone stirrer. Fry it on all sides until golden.
Place 1 sheet of Nori - seaweed on the special bamboo mat for preparing sushi and kimbap and it is important to pay attention - it should be with the smooth side down and the rough side - up .
Spread our light brown rice with quinoa and soy sauce, carefully and evenly - to be equal on all sides. It is important to leave 2 strips without rice - above and below, so that we can close the roll. In the middle, place the egg roll for the filling.
Start rolling the kimbap roll using the mat, by pressing it to make it tight enough.
Cut the roll with a moistened sharp knife, which after each cut circle we wash, dry and slightly moisten again.
If desired, we can very lightly smear sesame oil on the surface along the length of the roll, where we start cutting, to make the process even easier. 9-10 pieces of Korean kimbap /vegetarian sushi are obtained.
A recipe for an extraordinary kimbap with quinoa, soy sauce and egg roll, suitable even as a side dish for a special family picnic lunch.
Wonderfully delicious!
