Crafting Delicious Homemade Rolls
Easy and Flavorful Homemade Rolls
Rolls and kimbap are often the stars of special meals at our house. They’re a favorite because they don’t require many side dishes and the kids absolutely love them, making it one of my go-to dishes. Today, I’m sharing a healthy and delicious roll recipe featuring crispy fried shrimp and creamy avocado. It’s a dish that’s both delightful for the palate and good for you!
Roll Ingredients- 2 bowls of cooked rice (approx. 360g)
- 2 sheets of dried seaweed for rolling (nori)
- 1 ripe avocado
- 4 fried shrimp (tempura style)
- 6 pieces of seasoned burdock root
- 8 fresh perilla leaves (깻잎)
- 1/2 medium onion
- 1/2 cucumber
- A pinch of bonito flakes (katsuobushi)
Seasoning & Sauce- A pinch of salt
- A dash of sesame oil
- A pinch of black sesame seeds
- 1 Tbsp mustard
- 1 Tbsp whole grain mustard
- A pinch of salt
- A dash of sesame oil
- A pinch of black sesame seeds
- 1 Tbsp mustard
- 1 Tbsp whole grain mustard
Cooking Instructions
Step 1
Peel the avocado, remove the pit, and slice it lengthwise into thick pieces, about 1cm wide. In a small bowl, combine the regular mustard and whole grain mustard, mixing them well to create a delicious sauce.
Step 2
Finely slice half an onion into thin strips. Sprinkle with a pinch of salt and let it sit for about 10 minutes to draw out moisture. Rinse the sliced onion gently under cold water and then squeeze out any excess water thoroughly to maintain its crispiness.
Step 3
Prepare the cucumber by slicing it into thin strips, similar to the onion. You can also lightly salt and squeeze out the excess water from the cucumber for better texture, following the same method as the onion.
Step 4
Fry the shrimp until golden brown and crispy. Frying them while hot ensures maximum crispiness. (Alternatively, you can use pre-made frozen fried shrimp for convenience.)
Step 5
Season the cooked rice with salt, sesame oil, and black sesame seeds (optional, for extra nutty flavor). Spread the rice evenly over one sheet of seaweed, leaving a 1-2cm border at the top edge to help seal the roll. Ensure the rice layer is thin and even.
Step 6
Flip the seaweed sheet so the rice side is down. Arrange two perilla leaves on top of the seaweed. Then, generously layer your prepared ingredients: avocado slices, fried shrimp, burdock root, and the squeezed onion and cucumber.
Step 7
Drizzle the prepared mustard sauce evenly over the ingredients. Be mindful not to add too much sauce, as it can make the roll soggy.
Step 8
Using a bamboo rolling mat, carefully and tightly roll up the seaweed and fillings. Apply gentle pressure to keep the ingredients compact as you roll, ensuring a firm roll.
Step 9
Take a pinch of bonito flakes and rub them between your palms to break them into smaller pieces. Gently roll the finished sushi roll in the crumbled bonito flakes, allowing them to adhere to the surface for added umami flavor and a unique finish.
Step 10
Using a sharp knife, slice the roll into bite-sized pieces, about 2-3cm thick. Arrange the beautifully cut rolls on a plate. Your delicious homemade rolls are now ready to be enjoyed!
