Korean Style Nori Rolls
From Lorraine E. Higa, Unit 3, DOH, Maui
Originally, this dish called for the mixture being placed on a full-size sheet of nori, rolled like sushi, and then refrigerated for about 4 hours until firm enough to cut. Since that took too long, I improvised by putting the mixture in a smaller piece of nori, rolling it, and frying it, thereby eliminating about 4 hours of refrigeration time.
It also called for a teriyaki seasoning mix. I found that too sweet for my taste, so I used the Korean BBQ seasoning mix instead and added red pepper flakes and sesame oil.
- 1 package yaki sushi nori
- 1 pound hamburger
- 12 ounces raw fish cake
- 1 package Noh’s Korean BBQ seasoning mix
- 3/4 to 1 can water chestnuts, drained and minced
- 3/4 to 1 cup chopped green onion
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 teaspoon sesame oil (optional)
- Oil
Cut each nori sheet into 6 pieces; set aside.
In bowl mix remaining ingredients except oil. Place about 2 teaspoons of mixture on each piece of nori and roll into miniature logs.
Heat oil in pan and fry rolls until cooked. Makes 60 pieces.
