Korean Flying Fish Roe Gimbap
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
The flying fish roe stays in the fridge until the moment of rolling; once it warms up, the skins slacken and the eggs stop popping.
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Inside there is only a thin line of mayonnaise and cucumber, and a little more roe goes on the cut faces.
Ingredients
Instructions
- 1
Season 300 g cooked rice while it is still warm with 1 tablespoon sesame oil and 1/2 teaspoon salt.
Spread it out briefly so steam escapes, but keep it soft enough to press onto the seaweed.
- 2
Cut 1 cucumber into long thin strips, then sprinkle with only a little salt.
After about 5 minutes, squeeze gently to remove surface moisture so the roll stays crisp instead of turning wet.
- 3
Keep 80 g flying fish roe in the refrigerator until the moment you assemble the rolls.
Prepare 2 tablespoons mayonnaise for piping, and keep the 4 sheets of seaweed dry so they do not soften early.
- 4
Place one sheet of seaweed down and spread a thin, even layer of rice, leaving a small bare strip at the far edge.
Do not press too hard, but fill the edges so the roll holds together.
- 5
Pipe a thin line of mayonnaise down the center of the rice, then place the chilled roe and cucumber strips side by side.
Divide the filling evenly across the rolls, because overfilling makes them burst when cut.
- 6
Roll firmly, then rest the roll seam side down for about 1 minute so it settles.
Slice into bite-size pieces, top each cut face with a little extra roe, and serve right away while the roe is cold.
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