Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Sesame Seed | 1 tbsp (9g) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Radish | 1/2 cup (58g) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Seaweed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 6 cups cooked rice
- 10 sheets kim (seaweed sheet, nori)
- 5 mini seafood sausage *
- 1/4 dan mu ji (pickled radish, yellow)
- 1/2 carrot, 1/2 bunch spinach
- sesame oil to cover the surface of kim
- sesame seed to garnish
- rice seasoning:
- 2 tablespoons sesame oil,
- 1 tsp salt ,
- 1 tsp sugar,
- 1 tsp soy sauce
- spinach seasoning:
- 1 teaspoon sesame oil,
- 1/4 teaspoon sugar,
- 1/4 teaspoon salt
- 1/8 teaspoon soy sauce
- =
Directions
Cool rice slightly, add seasonings, mix lightly.
Blanch spinach, drain, squeeze well, mix with seasonings.
Cut carrot, radish and sausages into 1/8 inch thick strips.
Saute carrot with some salt.
Cut kim half in lengthwise.
Using bamboo roller, place kim, add rice leaving quarter inch on top.
Place several rice grain on top part, press so they work as a glue.
Add radish, spinach, sausage and carrot.
Roll carefully, seal with rice grain pressed flat to kim.
Brush sesame oil.
Quarter them, garnish with sesame seeds and serve.