We love a good gimbap, but our sushi mat rolling skills are not quite up to snuff. That’s why we use a Sushedo, available in the Waygook Kitchen. Gimbaps are traditional street food in Korea, served by the doors of restaurants in a long tin foil wrapper, and peeled off piece-by-piece. Now they’re even sold at Trader Joe’s. A gimbap can be filled with anything you want! Beef bulgogi, tuna salad, ham, mix and match your vegetables, you name it. Here’s one of our favorites, using the Sushedo, instant pot for the sushi rice, and a simple sushi mat. You can buy gim, a shushi mat, and the Sushedo in the Waygook Kitchen.
Ingredients
Equipment
Method
Sushi rice
- Rinse the rice thoroughly under cold water.
- Transfer the rice to an instant pot with the water for 5 minutes high pressure, natural release 3 minutes.
- Mix the vinegar, sugar, and salt together in a microwave-safe bowl, microwave for 30 seconds, and mix well to dissolve.
- Using a wooden spoon to not smash the rice, mix the vinegar mixture into the rice, and let cool.
Load the Sushedo.
- Spray cooking oil on each half of the Sushedo.
- Pull the plunger all the way to the end.
- Spread a generous layer of sushi rice onto each half of the Sushedo, patting it in with a spoon.
- Add a modest amount of fillings (bulgogi, carrot, daikon, cucumber, etc), as the Sushedo needs to close. Not enough rice and filling, and the gimbap won’t hold together.
- Carefully flip the halves together, and latch close.
- Add Sushedo cap.
Make the gimbap
- Lay a sheet of gim on a sushi mat.
- Carefully screw the Sushedo plunger to compress the filling.
- Remove the cap and push the plunger to extrude the filling onto the edge of the gim.
- Continue to roll the gim with the sushi mat, until you have a roll.
- To cut into pieces, use a sharp knife, and clean between slices.
