Ingredients
- 3 cups sushi rice
- 20grams rice seasoning
- Nori sheets
- Salt
- Water
- Kimchi (handmade or store bought)
Method
- Wash sushi rice until water goes clear. Then cook rice in a rice cooker with 4.5 cups of water. Once the rice cooker has finished, take the pot out and let it stand for 10 minutes.
- While waiting for the rice to cool slightly, cut the nori sheets into strips.
- Once the rice is warm, wet your hands and put a tiny amount of salt on them (careful, they can end up too saltly very easily). Put a handful of rice into your hands and flatten into a pancake shape.
- Put a teaspoon of kimchi in the middle of the rice and close it up so that you cannot see the kimchi.
- Then slowly shape the rice into a triangle shape.
- Once you are happy with the shape, place the nori strip on the bottom. And enjoy!
- Bonus tip: to keep them fresher for longer, wrap them individually in cling wrap. You can also freeze them if not consuming within a few days.
Product used in recipe
- Obento - Sushi Rice
- Obento - Yaki Nori For Sushi
