The Seoul roll is a Korean inspired roll with kimchi, radish sprouts and pickled radish. You can add gochujang paste or spicy miso paste for a little heat (if available in your area).
Pickled radish may be difficult to find in most grocery stores. You will likely find this in asian grocery stores.
Furikake seasoning gives a flavor which compliments the radish, kimchi and sprouts.
For heat you can use sriracha, gochujang sauce or spicy miso paste. In this example we are simply using sriracha since it is available in most grocery stores.
Use shrimp or imitation crab.
Place a strip of pickled radish next to the shrimp.
Use your choice of kimchi. There are varying levels of heat in kimchi from mild to painfully hot. Know the brand you are using.
Alfalfa sprouts can be used in place of radish sprouts but the radish sprouts have a special flavor and kick which makes this roll amazing.
Moisten the nori prior to rolling in order to get a good seal.
Get your roll started by tucking the ingredients in on the first revolution of the roll.
Pull the roll tight before completing the first revolution otherwise ingredients will fall out after cutting the roll.
Form and shape the roll
At this point you have a finished maki ready to cut.
After the first cut, align the two halves and cut both at once.
Cut into eight pieces prior to serving.
The Seoul roll is a tasty roll for any kimchi fans. Top with crispy onions or fried jalapenos and unagi sauce.
Since standard maki (not inside-out) are best to be laid on the side prior to topping. Uramaki (inside-out) rolls are generally standing in the position it was while cut when toppings are applied.
Beginner Store
When you are just starting you have a few basic tools/items you will need to get started. This shop has the basics at prices that won’t break the bank.
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