How To Make Korean Nori Sushi Rolls

pickled radish

🥗Healthier: fresh daikon

💰Cheaper: carrots

Fresh daikon adds crunch with fewer calories.

crab sticks

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu provides protein while being plant-based.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable with a neutral flavor.

cooked rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa adds protein but may be pricier.

Chop the garlic really finely or use garlic clusters.

Heat a frying pan and add the tuna with oil from the tin.

Add the chopped garlic to the pan and mix with the tuna, using gentle heat to avoid burning the garlic.

Add Korean chili paste to the frying pan and mix well.

Add mirin and sugar to the mixture and dissolve the sugar, then turn off the heat.

Cut the egg, cucumber, and red pepper into strips.

Wet your fingers in water before handling the rice.

Take a handful of rice and place it on the surface of the nori, leaving about 5 cm of blank space at the back for sealing.

Place cucumber, egg roll, tuna mixture, and red pepper on top of the rice.

Using the bamboo mat, roll the nori tightly while keeping the fillings centered.

Seal the roll by placing the join underneath and allowing it to stick for a few minutes.

Cut the rolls into bite-sized pieces, about 1.5 cm thick, using a sharp knife dipped in a wet towel.

Serve the sushi.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens