Kim Chi W/avocado Roll (spicy Cabbage & Avocado) Recipe
Make Kim Chi W/avocado Roll (spicy Cabbage & Avocado) Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Kimchi Filling
Roll Assembly
Method
Kimchi Preparation
- 1
Prepare the Cabbage
Cut the Napa cabbage into quarters and remove the core. Chop the cabbage into bite-sized pieces.
- 2
Salting
In a large bowl, sprinkle the chopped cabbage with salt and mix well. Let it sit for about 1-2 hours to wilt and release moisture.
- 3
Rinse and Drain
After 2 hours, rinse the cabbage under cold water to remove excess salt. Drain well and set aside.
- 4
Mix the Kimchi Paste
In a bowl, combine Korean red pepper flakes, minced garlic, grated ginger, fish sauce, sugar, and chopped green onions. Mix well to form a paste.
- 5
Combine Ingredients
In a large mixing bowl, add the drained cabbage, julienned carrots, and the kimchi paste. Mix thoroughly until all the vegetables are well coated.
- 6
Ferment
Pack the kimchi mixture into a clean jar, pressing it down to remove air bubbles. Leave some space at the top for fermentation. Let it ferment at room temperature for 1-2 days, then refrigerate.
Roll Assembly
- 7
Prepare the Sushi Rice
Ensure that the sushi rice is cooked according to package instructions and cooled to room temperature.
- 8
Lay Out Nori
Place a nori sheet on a bamboo sushi mat or a clean surface, shiny side down.
- 9
Spread the Rice
With wet hands, take about 1/2 cup of sushi rice and spread it evenly over the nori, leaving about 1 inch of space at the top edge.
- 10
Add Kimchi and Avocado
Place a line of the prepared kimchi and slices of avocado across the center of the rice.
- 11
Roll the Sushi
Starting from the bottom, carefully roll the sushi away from you, applying gentle pressure. Roll until the edge of nori seals the roll.
- 12
Slice the Roll
Using a sharp knife, slice the roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts for clean slices.
- 13
Garnish and Serve
Sprinkle sesame seeds on top of the rolls. Serve with soy sauce and wasabi on the side.
