Tuna & Crab Kimbap

Name: Tuna & Crab Kimbap by Coey
Yield: 3 人份
Ingredients: Rice 3 cups; Seaweed 6 sheets; [Crab] Crab sticks 3 pieces; [Crab] (Beef) (100g); [Tuna] Tuna 2 packs; [Crab] Spanish 3 stalk; [Tuna] Shiso 9 pieces; [Seasoning] Sesame oil 1.5 tbsp; [Crab] Carrot 1 (80g); [Tuna] Cheese 3 slices; [Seasoning] Salt A dash; [Crab] Eggs 2; [Seasoning] (T)White Sesame 1.5tbsp; [Crab] Pickled radish 1 pack; [Seasoning] Garlic 2 cloves; [Seasoning] Mayonnaise 1 tbsp

Coey

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一起跟著做！鼓勵作者

份量

3 人份

食材

Rice

3 cups

Seaweed

6 sheets

Crab

3 pieces

(100g)

3 stalk

1 (80g)

1 pack

Tuna

2 packs

Shiso

9 pieces

Cheese

3 slices

Seasoning

1.5 tbsp

A dash

1.5tbsp

2 cloves

1 tbsp

1
Cook rice- 3 cups of rice cooker cup
2
Add Salt, Sesame Oil and Toasted White Sesame over the warm rice and mix well.
3
Wash Carrot and Spanish. Peel and shred Carrot. Cut Pickled Radish into 1cm strips. Crab sticks cut in half.
4
Low Heat little oil in a pan. Pour in beaten eggs and fry for 30 secs. Flip the eggs and fry for 30 secs. Let it cool down.
5
Fry garlic with little oil over medium heat until fragrant. Fry shred carrot and add a dash of salt. Fry 3-5 mins until carrot soft.

6
Fry garlic with little oil over medium heat until fragrant. Add salt to the pan. Fry Spanish until soft.
7
Cut the omelette to strip. Cut off the bottom of the Spanish. Mix 1 tbsp Mayonnaise with tuna. Cut the cheese in 3 pieces. Cut the bottom of Shiso
8
Place seaweed sheets on the rolling map, spread rice (Around 160g) and arrange ingredients in order and roll. Cut rolled Kimbap into bite size piece