[Kimbap-style Pressed Sushi]
A customer once gave us a picture of a kimbap-style pressed sushi that looked so delicious that we decided to give it a try. We used four kinds of ingredients: beef, carrots, komatsuna (Japanese mustard spinach), and takuan (pickled radish). In order to cover the rice with sesame oil, Sori Yanagi's Stainless Steel Bowl 23cm was used instead of a rice bowl.
To cleanly use up the prepared rice, it is best to separate it in the bowl beforehand at the beginning of cooking. This time, the rice is divided into three equal layers and the ingredients into two layers. Carrots should be sliced into thin strips with a fine julienne peeler. The finished pressed sushi should rest in the refrigerator for 15 minutes before cutting, so that the nori, rice, and ingredients can blend together and taste even better.
Kimbap, with its colorful ingredients, also has a vibrant cross-section. Imagining the cross-section and thinking about the combination of colors, flavors, and textures is another part of the fun of cooking.
Yamaichi's Pressed Sushi Box
Sori Yanagi's Stainless Steel Bowl 23cm
Koishiwara ware's Sansunzara