Crab Stick Kimchi Rice Rolls Recipe
The Perfect Combination of Crab Stick and Kimchi! Super Simple Rice Rolls Made Without Cooking
Introducing Crab Stick Kimchi Rice Rolls, a refreshing and tangy delight made using your stored kimchi. This recipe is perfect for a light meal replacement on hot summer days, as it requires no cooking. They are also a popular snack for children and a great way to enjoy a unique dish when you don’t have much appetite.
Main Ingredients- Cooked rice 1.5 bowls
- 1 head of aged kimchi
- 4 sticks of imitation crab meat (surimi)
Seasoning & Garnish- 1 Tbsp sesame oil
- 2 pinches fine salt
- 1 Tbsp toasted sesame seeds (or ground sesame seeds)
- 2 Tbsp mayonnaise
- 1/2 tsp prepared mustard
- 1 Tbsp sesame oil
- 2 pinches fine salt
- 1 Tbsp toasted sesame seeds (or ground sesame seeds)
- 2 Tbsp mayonnaise
- 1/2 tsp prepared mustard
Cooking Instructions
Step 1
In a bowl of warm cooked rice (about 1.5 bowls), add 1 Tbsp sesame oil, 1 Tbsp toasted sesame seeds, and 2 pinches of fine salt. Gently mix with a spatula, being careful not to mash the rice grains, until the seasoning is evenly distributed and the rice looks glossy.
Step 2
Form the seasoned rice into bite-sized balls. Press them gently but firmly to ensure they hold their shape and don’t fall apart easily.
Step 3
You will use 4 sticks of imitation crab meat (surimi). You can use them as they are.
Step 4
Shred the imitation crab meat into thin strips along its natural grain using chopsticks or your fingers. Shredding it this way makes it more tender and helps it absorb the seasoning better.
Step 5
In a small bowl, combine the shredded imitation crab meat with 2 Tbsp mayonnaise and 1/2 tsp prepared mustard. Mix well until everything is coated. The mustard adds a subtle spicy kick and enhances the flavor of the crab stick. Adjust the amount to your preference.
Step 6
Rinse the aged kimchi under cold running water to lightly remove excess brine and seasoning. Squeeze out all excess water thoroughly with your hands. If the kimchi is too salty, you can rinse it again or soak it in water briefly before squeezing.
Step 7
Trim the kimchi leaves to a suitable size for rolling. If the stems are too long, cut them down so that the rice rolls are neat and compact. This step helps in making perfectly shaped rolls.
Step 8
Place a ball of the seasoned rice and a portion of the seasoned crab stick mixture onto the stem-end of a prepared kimchi leaf. Arrange them so they are easy to wrap with the wider part of the kimchi leaf.
Step 9
Fold the sides of the kimchi leaf inwards over the filling. Then, starting from the bottom, tightly roll the kimchi around the filling, ensuring the ingredients are securely enclosed. Roll gently to prevent the kimchi leaf from tearing.
Step 10
Once rolled, cut each kimchi rice roll in half horizontally for easier serving. Use a sharp knife to make a clean cut without dislodging the filling.
Step 11
Arrange the halved Crab Stick Kimchi Rice Rolls attractively on a serving plate. The refreshing tang of the kimchi combined with the tender crab stick creates a delicious snack or light meal that is sure to stimulate your appetite.
