Hederman's smoked salmon kimbap with Hederman's smoked chilli omelette
Claire McQuillan
Serves 4
| Korean/Fusion
Prep Time: 45 mins mins
| Cooking Time: 25 mins mins
| Total Time: 1 hour, 45 mins mins
These are both light and rich, sweet and tart and also very satisfying to make. In Korea kimbap are often a packed lunch or picnic dish and contain a wide variety of seasonal things including different vegetables, sea food and meat. In this version the smoked salmon is the perfect smoky sweet foil to the sharp and savoury additions of pickles and crunchy vegetables. A fun way to make this is to arrange all the components and have everyone make their own custom roll. The rolling up part looks like a challenge but as long as everything is packed in tight it should hold. It will taste delicious no matter what.
Ingredients
For the rice 250g sushi rice
1 tbsp toasted sesame oil
1 tbsp light soy sauce
For the vegetables
2 medium carrots
1 tbsp maple syrup or 1 tsp brown sugar
2 tbsp dark soy
1 large beetroot
1 small white turnip (or radish)
50ml rice white vinegar
50ml water
1 tsp white sugar
1 scallion
For the omelette
1 tbsp oil
2 eggs
1 tbsp light soy sauce
1 tsp Hederman’s smoked chilli flakes
Methodology
TO MAKE THE RICE AND FILLINGSWash the rice in 3 changes of water until the water runs clear. Add to a medium sized pan with 350ml of cold water. Cover and bring to the boil.
Turn down the heat to a simmer and allow to cook for 10 minutes. Turn off the heat and then keep the lid on tight for 15 minutes to finish steaming. After this time passes fluff the rice lightly with a fork and add in the soy and sesame oil. Set aside.
While the rice cooks make the omelette. Whisk the eggs thoroughly with the soy and chilli flakes.
Add the oil to a non stick frying pan and set over a medium heat. Pour over the egg mix and allow to set without stirring. The idea is to allow the omelette to cook through without any colour in one even layer. Once the omelette is set allow to cool, slice into 2cm strips and set aside.
Peel the carrots and leave whole. Add to a pot of cold water and bring up to a boil. Simmer for 5 minutes until just tender on the outside but still with a bite in the middle. Slice into batons and while still warm add the maple syrup and soy sauce. Set aside.
Peel the turnip and cut into batons the same size as the carrot. Add to a bowl and pour over the rice vinegar, water, sugar and some salt. Set aside.
If you can make both of these a few hours in advance even better but allow to marinade for at least 30 minutes before using.
Chop the beetroot and scallion into matchsticks and slice the smoked salmon into strips.
TO MAKE YOUR ROLLS
A bamboo sushi rolling mat will give the best result but if you don’t have one lay a doubled up tea towel out in front of you and put a layer of plastic wrap over the top to keep things tidy.
Place your sheet of nori shiny side down with the widest length closest to you.
Arrange a layer of the seasoned and cooled rice two rice grains thick over two thirds of the sheet.
Lightly dampen the edge furthest away from you to help the nori stick and arrange each of your sliced components in closely striped layers in the middle of the rice.
Using your towel or mat to help you lift up the closest edge of the seaweed and roll the edge over the fish and vegetables and bring together like a swiss roll.
Using your hands, roll this a few times on the worktop to ensure it feels even the whole way across.
Allow to sit for a few minutes to set up before slicing into bite size pieces with a very sharp knife.
Serve with more chilli flakes and pickled turnip.
