Thursday, March 5, 2009
Brown Rice Vegetable Rolls
I had some veggies leftover from the Jengban Gooksoo below, so I decided to make some vegetable rolls. I used perilla leaves, red leaf lettuce, carrots, cucumber, and avocados.
Get about two cups of cooked brown rice and season it with 1 TSP of sushi vinegar, 1 TB of sesame oil, and 1 TB of sesame seeds.
Spread the brown rice on a seaweed wrap and PRESS DOWN as hard as possible. Brown rice doesn't stick as well as white rice, so give it some good pressure.
Then just load it up with generous amounts of the veggies and start wrapping.
Use a sharp knife to cut them into pieces and serve. Enjoy~~~
If you want regular kimbap, check it out!