Kimchi Rice Roll

Ingredients:

• 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