These delicious sushi rolls are made with a flavourful kimchi and pork filling, with added crunch from the cucumber. They are great for a snack or lunch.
Ingredients 12
Pork And Kimchi Mixture
500 g pork mince
3⁄4 cup kimchi, finely chopped
2 tbsp kimchi ketchup
2 tbsp Kewpie mayonnaise
1⁄2 tsp salt
1⁄4 tsp white pepper
Sushi Rice
2 cups sushi rice, rinsed
2 1⁄2 cups water, plus extra for sealing nori
2 tbsp sushi seasoning, such as obento
Sushi Roll Fillings
6 nori sheets
1 avocado, sliced
1 cucumber, sliced into thin sticks
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Method 11
Measure and wash the . Cook the rice in a pot with a lid over the stove top for 15 minutes on medium heat. When it starts to bubble, turn down to low heat. Once the rice is cooked, turn the heat off and let it sit in the pot for 15 minutes with the lid on.
Remove the and place it onto a tray or large bowl to cool. Add 2 tbsp of sushi seasoning (mirin, rice wine vinegar, salt and sugar) to the rice and mix gently.
Pan-fry the in a pan over medium heat until cooked through, about 10 minutes.
Remove from heat. Add , finely chopped , and to the . Season with and , and mix well.
Place a on a flat surface, shiny side down. Add 3 tbsp cooled evenly across the bottom third of the nori.
Add 3 tbsp kimchi pork filling on top of the rice.
Add 2 cucumber sticks on top of the filling.
Add 2 slices of avocado.
Dab a little along the far edge of the to help seal the roll.
Roll the tightly from the bottom, using gentle pressure to form a log.
Cut the roll in the middle with a sharp knife. Repeat with remaining ingredients.
Helpful tips
What can I use if I don't have kimchi ketchup?
Can I make the pork and kimchi mixture ahead of time?
What’s the best way to cut the sushi rolls without squashing them?
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Notes
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