Swirl Sushi Rolls with Gyeonggimi Gawaji No. 1 Rice
Making Swirl Sushi Rolls Using Gyeonggimi Gawaji No. 1 Rice
Today, I made swirl sushi rolls using Gyeonggimi Gawaji No. 1 rice. Gawaji No. 1 is a medium-sticky rice that pairs wonderfully with sushi rolls or lunch boxes. I made these swirl rolls without adding glutinous rice, and they turned out wonderfully chewy and delicious. Perhaps it’s the quality of the Gyeonggimi rice, but its savory aroma really stimulates the appetite.
Main Ingredients- Gyeonggimi Gawaji No. 1 Rice 3 cups
- Sushi Nori (seaweed sheets) 7 sheets
- Eggs 5
- Ham (luncheon meat) a little
- Crab sticks 2
- Square fish cakes 3 sheets
- Chives 1 bunch
- Carrot a little
- Beetroot a little
- Pickled radish (danmuji) a little
Cooking Instructions
Step 1
First, let me introduce the Gyeonggimi Gawaji No. 1 rice that we’ll use for cooking. This is a medium-sticky variety, meaning it has just the right amount of chewiness, making it perfect for sushi rolls and lunch boxes. You can achieve a wonderfully sticky texture without even needing to mix in glutinous rice.
Step 2
Cook the rice using Gyeonggimi Gawaji No. 1. The result will be fluffy yet delightfully chewy rice. It has a pleasant, savory aroma that makes it taste wonderful on its own, almost like freshly steamed rice. It would be delicious served with just kimchi or a simple side of pickles. Once the rice is cooked, while it’s still warm, mix in a little sesame oil, a pinch of salt, and a sprinkle of sesame seeds. This will season it like sushi rice.
Step 3
Now, let’s prepare the fillings for the sushi rolls. Whisk the 5 eggs in a bowl and cook them into thin omelets – aim for about 4 sheets. Let the omelets cool slightly, then slice them into strips suitable for rolling. For the other ingredients like vegetables, ham, and crab sticks, slice them thinly into julienne strips so they are easy to roll and eat.
Step 4
Sauté the julienned carrots and beetroot separately in a pan with a little cooking oil and a pinch of salt. Cook the carrots until they are still slightly crisp, and the beetroot until tender. Blanch the chives in boiling water for a moment, then rinse under cold water and squeeze out any excess moisture. Place the blanched chives in a bowl, add a little sesame oil and salt, and gently massage them together to season.
Step 5
Blanch the square fish cakes, ham, and crab sticks in hot water to remove any impurities or excess oil. Cut the blanched fish cakes into bite-sized pieces and simmer them in a mixture of a little soy sauce and oligosaccharide (or corn syrup) until they are lightly sweetened and savory. Lightly stir-fry the ham and crab sticks separately in a pan with a little cooking oil. Avoid overcooking them, as this can make them fall apart and affect their texture.
Step 6
Now it’s time to roll the swirl sushi! Take two sheets of sushi nori and use a little cooked rice to stick them together end-to-end. Spread the seasoned rice thinly over the joined nori. It’s crucial to spread the rice thinly; too much rice can cause the roll to break. Place the cooked egg omelet strips on top of the rice, followed by the julienned vegetables, ham, crab sticks, and pickled radish. Arrange the fillings thoughtfully, considering the colors. Once everything is in place, roll the sushi tightly, just like making regular sushi rolls. If you find this part a bit tricky, you can refer to a video tutorial on ‘how to make swirl sushi rolls’ on YouTube for a more detailed guide on each step. Slice the completed roll into bite-sized pieces and enjoy your delicious swirl sushi!
