Current tuna gimbap
This recipe was developed by Chef Kevin Hoblit at the University of Wisconsin Madison during one of our product trainings.
Servings: 4
Serving size: 1 roll
Ingredients
4.2 ounces cucumber, julienned
4.2 ounces carrots, julienned
8.8 ounces Current tuna fillet, cut in 1/4 inch strips
4.2 ounces spinach
4 sheets nori
4 ounces JUST egg liquid
4 cups jasmine rice, cooked
2 1/2 tablespoons sesame oil, divided
1 tablespoon Kosher salt
6 garlic cloves, minced
4 ounces soy sauce
1 ounce scallion, thinly sliced
Preparation
- In a medium skillet, heat 1 tablespoon sesame oil. Gently sauté garlic until cooked but not browned. Reserve and divide by thirds.
- Rinse spinach and parboil in rapidly boiling water. Sock under cold running water. Drain and squeeze out excess water. Mix in 1/3 of reserved garlic and sesame oil mix and 1/8 teaspoon salt.
- Heat skilled over medium to low heat and apply 1/2 tablespoon oil to base of skillet. Add JUST egg and cook on one side just until set in omelette style. Remove from heat, let cool slightly until omelette can be peeled out of pan easily. Place on cutting surface and cut in 1/4 inch long strips.
- Sprinkle carrots and cucumbers each with 1/8 teaspoon salt. Allow both to set approximately 20 minutes.
- Sauté carrots in the second 1/3 of garlic and sesame oil mixture from step 1 briefly until tender crisp, about 30 seconds.
- Prepare dipping sauce – combine the final 1/3 of garlic and sesame oil mixture with the soy sauce and thinly sliced scallions. Refrigerate until service.
- Prepare rice by mixing the final 1 tablespoon of oil and 1/4 teaspoon of salt. Mix well.
- Stage a rolling station with prepared fillings, rice and nori.
- Place a sheet of nori, shiny side down on bamboo mat. Spread a thin even coat of 1 cup rice on about 2/3 of the sheet, leaving about a 2-inch strip along the top edge of the sheet clean.
- Evenly place 1/4 of each of the fillings in center of rice (carrots, spinach, tuna, cucumber and egg strips). Allow about 1/4 inch of filling to hang out of each end. Tightly roll sushi, allowing the 2-inch edge to seal the roll. It can be pasted together with a little water if not sticking. Repeat until all rolls are rolled. Cut into bite size slices.
- Serve with dipping sauce.
*To better slice rolls, you can coat rolls with a thin film of sesame oil for a gloss. Clean the knife between slices with a damp towel.