Kimbap....Korean rice rolls

 

It's Spring, and I need to cook with colors!!

I have made Kimbap before with raw ingredients such as carrots and cabbage, but this time I cook them previously, and I like this way better because the Kimbap remains soft and humid.

It is difficult to put exact quantities since it varies according to the number of rolls you want to make. I always end up with leftovers that we eat anyway.

Kimbap

2 cups of rice for sushi

2 carrots grated and sautee in olive oil

150 grams of red cabbage finely chopped and sautee in olive oil

100 grams of mushrooms finely chopped and sautee in olive oil

3 eggs beaten and made omelette

avocado

shrimps

tuna with mayonnaise

4 teaspoons of Butterfly Pea Flower Tea 

Seaweed Nori sheets

Place the Butterfly Pea Flower Tea with 2 cups of boiling water. Set aside until it is cold. Strain it, and use this blue water to cook 1 cup of rice. Cook the other cup of rice separately.

Place one nori sheet, and spread rice. I made all blue rice, all white rice, and half blue half white rice. Add the ingredients of the filling at your choice. Maintain a balance between protein and vegetables. Brush the roll with sesame oil and sprinkle sesame seeds. Slice them and eat with soy sauce and Kimchi. ENJOY!