Pig Trotter California Rolls (Jokbal-phornia Rolls)
Revitalize Leftover Pig Trotters! Not California Rolls? Jokbal-phornia Rolls!
Transforming leftover pig trotters into something extraordinary! Ever wondered what to do with those delicious remnants? Forget regular California rolls; we’re making ‘Jokbal-phornia Rolls’! This recipe turns your leftover pig trotters into a delightful ‘nude’ sushi roll, offering a unique and flavorful experience. It’s a fantastic way to give new life to your leftovers and impress your taste buds. The blend of savory trotter, seasoned rice, and fresh vegetables makes for a perfectly balanced bite. Let’s get creative!
Essential Ingredients- 100g Pig Trotters (leftover)
- 2 bowls of Rice (warm)
- 4 Tbsp Sushi Vinegar (rice seasoning)
- 3 Eggs
- 3 Imitation Crab Sticks (e.g., Kracie)
- 2 Korean Cucumbers (or similar mild cucumber)
- A little Ssamjang (Korean fermented soybean paste)
- A little Salt
- 2 sheets of Seaweed (for sushi/kimbap)
- A little Cooking Oil
Cooking Instructions
Step 1
While the rice is still warm, mix in the sushi vinegar. Gently combine with a rice paddle, ensuring not to mash the rice grains. Mix until the rice has a glossy sheen and is evenly seasoned. You can add a pinch of salt at this stage to enhance the flavor.
Step 2
Shred the imitation crab sticks lengthwise into thin strips. Wash the Korean cucumbers, remove the seeds, and cut them into long, thin julienne strips that will fit nicely inside the roll.
Step 3
Whisk the eggs in a bowl with a pinch of salt. Heat a non-stick pan over medium-low heat and add a little cooking oil, spreading it thinly across the pan with a paper towel. Pour in the beaten egg and cook until a thin omelet forms. Flip and cook the other side until golden. Make sure the omelet is not too thin; a slightly thicker one will hold up better when rolling.
Step 4
Lay a sheet of plastic wrap on a bamboo sushi mat. Place the seaweed sheets on top, overlapping slightly if needed for coverage. Spread the seasoned sushi rice thinly over the seaweed, leaving a small border at the top edge. You can optionally place another sheet of seaweed on top of the rice to help prevent it from drying out and to ensure it sticks well. Next, thinly spread a little ssamjang over the rice. Arrange the leftover pig trotters (100g) lengthwise on top of the ssamjang. Finally, place the julienned Korean cucumbers and shredded imitation crab sticks over the pig trotters.
Step 5
Using the plastic wrap and bamboo mat, carefully and tightly roll everything together. Press firmly as you roll to ensure the sushi roll is compact and holds its shape. Once rolled, unwrap the roll and slice it into bite-sized pieces, about 2-3 cm thick. Arrange on a plate, and your delicious Jokbal-phornia Rolls are ready to be enjoyed! You can serve with a side of soy sauce and wasabi if desired.
