Bibimbap Sushi

It’s been hectic as head chef at the ‘bakery! But I managed to find some time to crank out these babies.

Can you say creative genius?

 

Here’s how you make it:

1. Fry a cup of kimchi in oil with pickling juice, gochujang, and 2 cups rice. Add some seasonings to taste.
2. Roll seaweed sheets out, spreading kimchi fried rice across 2/3 of the seaweed sheets
3. Line with pickled vegetables. I chose radishes and seaweed.
4. Taking the more rice-filled end, roll the seaweed sheets lengthwise to encapsulate the kimchi fried rice
5. Slice. I chose to make them wider, ~1″