We love a good gimbap, but our sushi mat rolling skills are not quite up to snuff. That’s why we use a Sushido, available on Amazon. 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 a Sushedo, instant pot for the sushi rice, and a simple sushi mat.
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.
