All right, who loves sushi? The colorful, beautiful little clusters of rice that look and taste like little pieces of art. To many people, sushi is synonymous with Japan, but Japan’s neighboring country Korea has their own version of maki sushi, known as gimbap (or kimbap).
As we’ve previously seen, the Koreans are incredibly creative when it comes to food improvisations, so we weren’t totally surprised when we came across this funky recipe for sushi/gimbap gratin. See the full recipe after the break!
Maki sushi/gimbap (the type that has the rice and ingredients rolled with seaweed)
Whole kernel corn
Cheese (preferably cheese that melts easily)
Onions, thinly sliced
Ketchup, and any other spices or condiments of preference
Step 1: Beat eggs well.
Step 2: Heat a greased (or non-stick) frying pan on low heat. When it gets warm enough, pour the beaten eggs into the pan and move the pan around to spread the egg and create a thin, even layer as a base.
Step 3: Place the maki sushi on top of the egg. Keep the pan on low heat so that the egg doesn’t burn.
Step 4: Sprinkle the corn over the sushi and add ketchup.
Step 5: Cover the sushi with the sliced onions and top with cheese.
Step 6: Keep heating until the cheese has melted to your liking. (Tip: Cover the frying pan to speed up the melting process.)
Step 7: Garnish and/or add more condiments as you prefer and serve!
▼ Say cheese!
▼ The omelette base looks nice and crisp.
Looks like a party in there! If for some reason you have too much maki sushi in your fridge, this definitely looks like an interesting way to jazz up the traditional rice craft, though we can’t guarantee what it’ll taste like. But then again, anything topped with cheese usually tastes fab (unless you don’t like cheese), so… I’m totally giving this a go when I have sushi leftovers!