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Ingredients
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1/2 can of Del Monte Sardines in Tomato Sauce
2 pieces of sushi nori
2/3 bowl cooked brown rice (cooked)
1/3 bowl kimchi
1 Korean pickled radish
2 mini cucumbers
1/3 carrot
1 egg
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Marinade
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A pinch of salt
1 tsp. sesame oil |
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Steps
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Mix sesame oil and salt into rice. Cut Korean pickled radish, cucumber and carrot into small strips. Pan-fry carrot stripes. |
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Whisk egg and season with salt. Pour the beaten egg on a sauce pan over medium-low heat to make a thin omelette, then roll it up and cut into small stripes. |
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Cover the sushi mat with a layer of plastic wrap. Spread cooked rice first and then other fillings over a sushi nori, leave 2 inch spacing on the sushi nori. Roll it forward to make a Kimbap, then cut into slices. |
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