Korean-Style Sushi

Ingredients

• 2 cups uncooked short-grain white rice
• 2 cups water
• 2 tablespoons cider vinegar
• 2 leaves chard
• 2 eggs, well beaten
• 2 tablespoons soy sauce, divided
• 1 onion, diced
• 1 (5 ounce) can tuna, drained
• 1 carrot, julienned
• 1 cucumber, julienned
• 6 sheets nori (dry seaweed)

Ingredient Image

Step 1

Bring 2 cups of water and cider vinegar to a boil in a medium saucepan. Add the rice, give it a good stir, then lower the heat, cover, and let it simmer for about 20 minutes until the rice is soft and sticky.

Step 2

While the rice cooks, boil the chard in enough water to cover it until it’s tender. Drain and slice it into thin strips.

Step 3

In a bowl, whisk together the eggs, soy sauce, and 3 tablespoons of water. Pour this mixture into a medium skillet over medium heat and cook until it thickens. Once done, take it off the heat and cut it into strips.

Step 4

Heat some vegetable oil in a pan over medium-high heat. Slowly cook the onions until they soften, then add the beef and a tablespoon of soy sauce. Cook until the beef is browned all over, then drain any excess liquid and set it aside.

Step 5

Preheat your oven to 350°F (175°C). Place the nori sheets on a baking sheet and pop them in the oven for 1 to 2 minutes to crisp them up slightly.

Step 6

Lay a nori sheet on a bamboo rolling mat and spread about a 3/4-inch layer of rice evenly over it, leaving the edges clear. Starting at one end, layer a stick of carrot, some tuna, chard, egg strips, a slice of cucumber, and a line of beef across the rice. Stop layering when you reach the middle of the sheet. Roll it up carefully and tightly, sealing the edge with a little sticky rice.

Step 7

Slice each roll into about four pieces and enjoy!