In this step-by-step guide, Japanese chef Atsuko Ikeda from Atsuko's Kitchen shows you how to make Korean style sushi.
|Korean chilli paste||1 1/2 Teaspoon|
|Garlic clove||1 , finely chopped|
|Canned tuna||130 Gram|
|Cucumber||1/2 , thinly sliced|
|Red pepper||1/2 , thinly sliced|
|Cooked sushi rice||1/2 Cup (8 tbs)|
In a frying pan, add tuna with some oil (use the oil from the can), chopped garlic and mix well. Cook on low heat.
Add korean chilli paste and mix well.
Next add mirin, sugar and cook until the sugar melts. Remove from heat.
Place a nori sheet over a bamboo rolling mat.
Wet your hands and take a handful of rice and spread it on the nori sheet.
Arrange cucumber, egg roll, tuna, korean paste and red pepper atop the rice (watch the video for details).
Roll the bamboo mat, nori sheet and rice together, ensuring that the filling remains intact.
Dampen a sharp knife on a damp cloth and slice the roll into bite sized pieces.