Asian

Korean Sushi Roll is for Snack.

Korean Sushi Roll takes several minutes to prepare.

Korean Sushi Roll takes several minutes to cook.

Korean Sushi Roll makes 1 servings.

The ingredients for Korean Sushi Roll are:

- 10 sheets Nori - seaweed paper
- 1 cup whisked egg or egg substitute
- 2 cups fresh spinach
- 2 cups brown rice
- 1 oz pickled ginger
- 1 stick of pickled daikon
- 1 pkg imitation Krab

Here is how you make Korean Sushi Roll:

Cook brown rice. You can use sushi rice, but I don't bother.In a colander, pour hot water over spinach to wilt. When cool to the touch, squeeze out excess water, salt to taste. Optional: Garlic powder or freshly pressed garlic.Pour whisked egg into large frying pan. Let cook mostly on one side like a big pancake. Sprinkle liberally with salt. Once mostly cooked through, flip it like a pancake. When done, flip onto a cutting board and slice into 1/2 inch wide ribbons.Slice Krab and daikon into long ribbons as well.(Pickled daikon is yellow and can be found at Asian groceries.)On 1 sheet or nori, spread about 2 tbsp of rice into a layer. About 2 inches from one edge, start to lay the ingredients. You'll have to use your own judgement re: how much. It's somewhat trial and error if you are new to sushi rolling. A bamboo mat helps. You don't want too much in the roll or it will keep unraveling.Cut rolls into 1 1/2 inch sections. Eat! Can be stored in the fridge for a day or two, although condensation will wilt nori a bit.Makes about 10 rolls. Number of Servings: 1Recipe submitted by SparkPeople user FROGFORSALE.

The nutritional information for Korean Sushi Roll is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 59.3

• Total Fat: 1.0 g
• Cholesterol: 19.6 mg
• Sodium: 2,447.2 mg
• Total Carbs: 8.8 g
• Dietary Fiber: 1.9 g
• Protein: 4.0 g

Korean Sushi Roll is Asian cuisine.