Korean-Inspired Sushi Rolls

Ingredients 0/11

Step 1

Bring 2 cups of water and cider vinegar to a boil in a medium saucepan. Once it’s boiling, add the rice, give it a quick stir, then lower the heat, cover, and let it simmer for about 20 minutes until the rice is soft and sticky.

Step 2

While the rice cooks, boil some water in another saucepan and blanch the chard until it’s tender. Drain and slice it into thin strips.

Step 3

Whisk the eggs with soy sauce and a bit of water, then pour the mixture into a skillet over medium heat. Cook it gently until it thickens, then take it off the heat and slice into strips.

Step 4

Heat some vegetable oil in a pan over medium-high heat and cook the onions slowly until they soften. Add the beef and a tablespoon of soy sauce, cooking until the meat is nicely browned. Drain any excess liquid and set the beef aside.

Step 5

Preheat your oven to 350°F (175°C). Place the nori sheets on a baking sheet and warm them in the oven for a minute or two until they’re just a little crispy.

Step 6

Lay one nori sheet on a bamboo rolling mat and spread a layer of rice about ¾ inch thick, leaving the edges clear. Starting from one end, add a stick of carrot, a line of tuna, some chard, egg strips, a cucumber slice, and a line of beef. Keep adding until you reach about the middle of the sheet. Roll everything up tightly using the mat, and use a bit of sticky rice to seal the edge.

Step 7

Slice each roll into four pieces and enjoy!