Kalbi Roll*

INGREDIENTS:

• 10 1/2 oz (300 g) sushi rice

• 1 sheet roasted nori

• 1/2 oz (15 g) kimchee

• 2 oz (60 g) kalbi beef

DIRECTIONS:

1. Cook the beef slices to taste, Korean kalbi-style. Coat with yakiniku sauce.

2. Gently squeeze the liquid from the kimchee.

3. Place the nori crosswise on the mat (long side toward you). Spread the rice evenly, leaving 1" (3 cm) at the top.

4. Place the kalbi and kimchee as shown.

5. Roll, ending with the seam down. Flatten the ends and slice into 8 pieces.

	1 sheet roasted nori
	10 1/2oz. (300g) Sushi Rice
	1/2oz. (15g) Kimchee
	2oz. (60g) Kalbi

Note: Lettuce or sanchu (Korean lettuce) may be added to the roll. If the roll is not going to be served immediately, allow the kalbi to cool before rolling.

*Recipe by Ken Kawasumi. Taken from “The Encyclopedia of Sushi Rolls” by Ken Kawasumi, Kodansha International.