Korean Sushi

Name: Korean Sushi
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 24
Cuisine: Korean, Asian
Ingredients: 340 grams beef tenderloin, minced; 1 carrot, julienned; 2 leaves chard; 2 Tbsps cider vinegar; 1 cucumber, julienned; 2 eggs, well beaten; 6 sheets nori (dry seaweed); 1 onion, diced; 473 milliliters uncooked short-grain white rice; 2 Tbsps soy sauce, divided; 1 Tbsp vegetable oil; 3 Tbsps water; 170 grams chunk light tuna in water, drained

Need a gluten free and dairy free hor d'oeuvre? Korean Sushi could be an awesome recipe to try. This recipe makes 24 servings with 121 calories, 6g of protein, and 4g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have beef tenderloin, nori, chard, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

In a medium saucepan bring 2 cups water and cider vinegar to a boil.

Ingredients you will need

Apple Cider Vinegar

Water

Equipment you will use

Sauce Pan

Add rice and stir. Reduce heat, cover and simmer for 20 minutes, until rice grains are sticky and soft.

Ingredients you will need

Grains

Rice

In a medium saucepan, place chard in enough water to cover. Bring to a boil, and cook until tender.

Ingredients you will need

Swiss Chard

Water

Equipment you will use

Sauce Pan

Cut into thin strips.

Whisk the eggs with soy sauce and 3 tablespoons water.

Ingredients you will need

Soy Sauce

Water

Egg

Equipment you will use

Whisk

Pour into a medium skillet over medium heat. Cook until thickened.

Equipment you will use

Frying Pan

Remove from heat and cut into strips.

Heat the vegetable oil in a medium saucepan over medium high heat. Slowly cook and stir the onion until tender.

Ingredients you will need

Vegetable Oil

Onion

Equipment you will use

Sauce Pan

Mix in the beef and 1 tablespoon soy sauce, and cook until evenly brown.

Ingredients you will need

Soy Sauce

Beef

Drain and set aside.

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Place the nori sheets on a medium baking sheet, and heat in the preheated oven 1 to 2 minutes, until slightly crisp.

Ingredients you will need

Nori

Equipment you will use

Baking Sheet

Oven

Place the nori sheets, one at a time , on a bamboo rolling mat. Line the nori sheets evenly with approximately 3/4 inch (2 cm) depth of rice, taking care not to let the rice cover the edges of the nori. Beginning at one end of the nori sheet, top the rice with a stick of carrot, a line of tuna, a cucumber slice and a line of beef. Repeat until the food reaches approximately the middle of the nori sheet.

Ingredients you will need

Nori

Cucumber

Carrot

Beef

Rice

Tuna

Roll the sheets carefully and tightly. Seal with a grain or two of the sticky rice. Slice each roll into approximately 4 pieces and serve.

Ingredients you will need

Sticky Rice

Grains

Roll

Equipment

Ingredients

Servings:

340grams

beef tenderloin, minced 1

carrot, julienned 2leaves

chard 2Tbsps

cider vinegar 1

cucumber, julienned 2

eggs, well beaten 6sheets

nori (dry seaweed)1

onion, diced 473milliliters

uncooked short-grain white rice 2Tbsps

soy sauce, divided 1Tbsp

vegetable oil 3Tbsps

water 170grams

chunk light tuna in water, drained

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Korean works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Botanica Wines Mary Delany Chenin Blanc. It has 5 out of 5 stars and a bottle costs about 32 dollars.