Hot Dog Kimbap
While SPAM might carry too much baggage, hot dogs are quintessentially American and virtually universally loved. Wrapped up seaweed and seasoned with tangy pickles and rich sesame oil, hot dog kimbap is sweet, salty, crunchy, chewy and umami all rolled into one tasty finger food. What more could you ask for?
Recipe Courtesy of Grace Hwang Lynch of Hapamama.com
- Nori (seaweed sushi wrappers)
- 2 c. short grain white rice
- 3 Tbs. sesame oil
- 1 tsp. sugar
- 1 tsp salt
- 1 bunch spinach
- 3 carrots
- 3 eggs, lightly beaten
- 3 hot dogs
- Takuwan (pickled daikon radish) and
- pickled burdock root (optional, if you can find it at an Asian market)
You will also need a bamboo sushi rolling mat
Order Sushi Making Kit - Kit includes: Sushi Nori (seaweed), Sushi Rice Seasoning, Wasabi, Soy Sauce, Bamboo Rolling Mat
Cook rice according to directions, or with slightly less water, to keep the grains from turning mushy.
Blanch or steam spinach and carrots until barely cooked. Slice the carrots into 1/4? strips.
Fry the eggs in a lightly oiled skillet like an omelet. Let cook until set on one side, then flip the entire thing over without breaking it. Slice into thin strips.
Heat the hot dogs in a skillet until they turn slightly brown and plumped. Slice lengthwise into quarters.
The takuwan and burdock root should be sliced into thin strips as well.
Have all the ingredients ready when the rice finishes.
While rice is still warm sprinkle with salt, sugar and sesame oil. Gently mix the rice and seasonings by turning sections of it with a rice paddle or large spoon, to not smash it into a paste.
Hot Dog Kimbap:
Place a sheet of seaweed on the bamboo mat. Spread a thin layer of rice on the bottom four or five inches of the seaweed.
Lay ingredients on rice
In the middle of the rice, carefully arrange the strips of vegetable, egg and hot dog. Sprinkle with sesame seeds, and a little more sesame oil if desired.
Wrap all the ingredients in seaweed
Without lifting up the bamboo mat, grab the bottom of the seaweed sheet and wrap around the rice and fillings, forming a roll. You may need to press loose fillings in as you do this to keep the roll looking nice. The plan end of the seaweed should form the outer perimeter of the roll. If necessary, sprinkle a little water on the inside of the seaweed to help it stick.When you have formed a roll, then wrap the bamboo mat around the whole thing and gentle squeeze. This helps the kimbap to hold together without sticking to your fingers.Repeat with the remaining ingredients, then slice into 3/4? rounds.
This recipe was originally published on Open Salon , where it was one of the winners of the Salon Kitchen Challenge.