I wanted to make sushi rolls at home because, well, I always feel sorta hungry after I dine out for sushi. It’s never totally filling, and it’s so pricey. So I figured I could make a big batch at home. Smart me — I decided not to bother with a recipe. I figured I’d make a sort of hybrid Korean sushi. Yes, I know Korean cuisine has its own sushi roll-like treat called kimbap, and I’ve written about it before. But my plan was to go make the rolls more in the Japanese style, but with a Korean filling.
The rice was pretty traditional. I used my rice cooker and one of those bottled, presweetened sushi vinegar mixtures to flavor the rice. My rice turned out nice and shiny.
I really improvised with the shrimp, maybe a bit too much. I get nervous about serving raw fish at home, so I planned to cook my filling. I sliced some shrimp down the middle and let it sit in a traditional Korean seafood marinade — red pepper, rice vinegar, soy sauce, water or stock, garlic, ginger, and sesame oil. Then I grilled the shrimp — they curled up a bit more than I’d expected, but I figured it would be okay.
I added roasted sesame seeds, julienned fresh ginger, and just to make things a little stranger (and spicier), some Sriracha. It sure looked good, but much to my surprise, it was kind of light on flavor. I’m not complaining, but I wouldn’t make it again that way. But it’s always fun to experiment in the kitchen, even if the results aren’t 100% perfect every time.