Kimchi Rice Roll

30 November, 2023PSC Corporation
Kimchi Rice Roll


  • 350g of Royal Umbrella Short Grain Rice
  • 2 tablespoons of Golden Circle Sunflower Oil
  • 200g of Kimchi
  • 1/4 teaspoon of Salt
  • 1 thin slice of Cucumber
  • 2 pieces of Crab Stick (sliced halved)
  • 4 slices of Japanese Tamago
  • 2 large pieces of Seaweed

Ingredients for Kimchi:

  • 80g of Chopped Leek
  • 80g of Brunch Onions
  • 100g of Garlic
  • 50g of Red Apple
  • 30g of Ginger
  • 200g of Yellow Onion
  • 50g of Red Onion
  • 3 tablespoons of Thai Fish Sauce
  • 3 teaspoons of Salt
  • 5 tablespoons of Sugar
  • 150g of Chili Powder
  • 100g of Ikan Bilis
  • 1.2kg of chopped Australian Cabbage (Note: can consider to purchase the kimchi in the supermarket)

Cooking Method:

  1. Place items A to K into blender and blend well to form the kimchi paste
  2. Mix the Australian cabbage,  kimchi paste and Ikan bilis together and leave it to fragment in the fridge for 2 days
  3. Heat the oil in wok and put in both Royal Umbrella short grain rice and kimchi to stir fry for 3 min. Add in 1/4 teaspoon of salt for flavoring
  4. Layer the kimchi rice evenly over the cling wrapped bamboo mat and spread over with a piece of seaweed
  5. Place the tamago, crab stick, cucumber and kimchi bits on the seaweed and roll the bamboo map to firm up into a sushi roll
  6. Cut the sushi roll into pieces and the food is ready to be served

Sign Up As Member To Get
$5 Off First Purchase