Love sushi but want to try something new and fun? This recipe takes a creative spin on traditional sushi by combining cheesy kimchi fried rice with creamy egg salad, all wrapped up in crispy seaweed sheets. It’s a perfect way to use up leftover rice and add a punch of bold flavours with gochujang, melty cheese, and tangy kimchi. Whether you’re a sushi pro or just experimenting in the kitchen, this easy-to-follow recipe will be your next favourite snack or light meal!
Makes: About 12-18 sushi rolls (2-3 sheets of seaweed)
Ingredients
For the Kimchi Fried Rice
1 cup cooked rice (short grain/sushi rice, or leftover long-grain rice)
1/2 cup kimchi, chopped into smaller pieces
1 tbsp sesame oil
1 tbsp gochujang (Korean chili paste)
1 tsp honey
1 tsp soy sauce
1/2 tsp rice vinegar
1 tbsp shredded mozzarella or cheddar cheese
For the Egg Salad
2 hard-boiled eggs, peeled
1 tbsp mayo (Kewpie mayo recommended)
1 tsp sriracha
1 tsp fresh parsley, finely chopped
Pinch of salt
For Assembly
2-3 seaweed sheets (nori)
Sesame seeds (optional, for garnish)
Nigella seeds (optional, for garnish)
Instructions
Step 1: Cook the Rice
If starting with uncooked rice, rinse 1 cup of rice under cold water until the water runs clear. Cook the rice according to package instructions (using a rice cooker or stovetop). Once cooked, let it cool slightly.
Step 2: Make the Kimchi Fried Rice
In a small bowl, mix together 1 tbsp sesame oil, 1 tbsp gochujang, 1 tsp honey, 1 tsp soy sauce, and 1/2 tsp rice vinegar. Set aside.
Heat a pan over medium heat and add 1 tsp vegetable oil.
Add the chopped kimchi and sauté for 1-2 minutes until fragrant.
Pour the gochujang sauce mix into the pan and stir to combine with the kimchi.
Add the cooked rice and mix everything together. Stir until the rice is evenly coated.
Sprinkle 1 tbsp shredded cheese over the rice and stir. Let it toast slightly in the pan for 1-2 minutes, just until the cheese melts and binds the rice. Remove from heat and let it cool.
Step 3: Prepare the Egg Salad
Mash the hard-boiled eggs in a bowl with a fork.
Mix in 1 tbsp mayo, 1 tsp sriracha, 1 tsp parsley, and a pinch of salt. Stir until smooth and creamy. Set aside.
Step 4: Assemble the Sushi
Place a sheet of nori (shiny side down) on a clean surface or sushi mat.
Spread a thin, even layer of the kimchi fried rice over the nori, leaving about 1 inch of space at the top edge for sealing.
Add a small line of the egg salad in the center of the rice.
Carefully roll the sushi, starting from the bottom edge. Use gentle pressure to ensure it’s tight. Seal the roll by moistening the exposed edge of nori with a little water.
Repeat with the remaining nori sheets and fillings.
Step 5: Slice and Garnish
Use a sharp knife to cut each roll into 6 equal pieces. Wipe the knife with a damp cloth between cuts for clean edges.
Sprinkle with sesame seeds and nigella seeds for garnish, if desired.
Comments