Bee-Bim Bop Sushi Rolls, #SundaySupper

NinjaBaker — Sun, 13 Apr 2014 00:14:03 +0000

Who is your role model? Newbery Medal winning author (and former food journalist) Linda Sue Park is one of mine. Her bestselling books are an artful glimpse into Korean culture. The pages of her novels for middle graders and young adults sing with insights into humanity. She also turns a phrase like no other in books like A Single Shard. (At age 4 she won a poetry contest in a magazine with her haiku submission!)

Bee-bim Bop! by Linda Sue Park:
A picture book about food, family and a traditional Korean dish

On a recent mission to the library to research literary agents for my middle-grader. (My book is about a Japanese girl learning to treasure life again after great loss at the hands of the Great Earthquake of 2011.) Linda Sue Park’s picture book Bee-bim Bop! tumbled into my hands.

Beef, bean sprouts, spinach, carrots and Japanese-style egg are ready
to roll with sushi rice.

Have you tasted Korean bee-bim bop? As Korean food (and TV dramas) are popular in Japan, I’d heard the term but wasn’t quite sure of the ingredients. After flipping through the pages of Linda’s Bee-bim Bop!, I learned the traditional Korean dish is basically rice with mix-ins. (Instead of sweet mix-ins for ice cream, savory items are combined with rice.)

The Ninja Baker's Bee-Bim Bop Sushi Rolls

"Stuff, Roll and Wrap" is the theme for this week’s Sunday Supper. So I rolled up the yummy Korean bee-bim bop into Japanese sushi! Kimchi Mom, Amy Kim - a maestro of Korean cuisine – hosts this week’s Sunday Supper gathering on Twitter. (You are invited! Please scroll down for details.)

Bee-Bim Bop Sushi Rolls

Korean dramas and food are popular in Japan. Thought it might be fun to combine the best of the two cultures in a sushi roll. My recipe is drama-free and delicious. Serve the sushi rolls with Korean kimchi (pickled cabbage) If you prefer spicy food.

This recipe is inspired by and adapted from Linda Sue Park's picture book,Bee-bim Bop!

Ingredients:

2 cups sushi rice
Dried seaweed (nori) or soy paper wraps
¼ lb frozen spinach
½ cup bean sprouts
1 medium carrot, thinly sliced
½ lb. sukiyaki beef or thinly sliced beef
3 ½ tablespoons soy sauce
½ - ¾ teaspoon finely chopped garlic
¼ - ½ teaspoon onion powder
dash of pepper
½ tablespoon sugar
½ teaspoon sesame seeds
1 tablespoon sesame oil
Vegetable oil - enough to coat a wok or large frying pan

Directions:

1. Cook short grain - sticky white Japanese - rice.
2. Make sushi rice.
3. Microwave ¼ lb frozen spinach per package directions.
4. Drain the cooked spinach and set aside.
5. Make thin egg crepes - kinshi tamago.
6.Whisk together the soy sauce, garlic, onion, pepper, sugar, seeds and sesame oil to make a marinade.
7. With your fingertips, gently massage the beef with the marinade. Allow to rest for 5 minutes.
8. In a wok or large saucepan, parboil the bean sprouts. (2 to 3 minutes) Remove from the pan. Drain.
9. Coat the wok or large saucepan with vegetable oil (1 to 1 ½ tablespoons is perfect.) Sauté the spinach for 2 to 3 minutes. Take out of the pan and set aside.
10. Add more oil to the wok or pan, if needed. Lightly fry the carrots until tender. Remove from the pan and set aside.
11. Stir-fry the meat in the marinade.
12. Assemble the sushi: On a plastic-covered sushi roll mat, place a sheet of dried seaweed or soy paper wrap. Scoop petite mounds of sushi rice onto the top portion of the mat. Level the rice so it is even. Arrange the meat, eggs, veggies and additional sesame seeds (if desired) on top. Gently roll the sushi up!

For a thicker sushi roll, cover the entire nori sheet with rice and mix-ins.

Tip: Rice is sticky so it helps to have a bowl of water nearby to wet your fingers.

Here are a few other bloggers who know how to Wrap, Stuff and Roll!

Starters and Snacks

Easy Apple Dumplings by Hezzi-D's Books and Cooks
Endive Stuffed with Blue Cheese, Walnuts and Honey by Shockingly Delicious
Filipino Turon (Banana Lumpia) by Killer Bunnies, Inc
Arepas de Queso (cheese stuffed cornmeal cakes) by A Kitchen Hoor's Adventures
Chicken Tinga Taquitos with Avocado Cream by Savvy Eats
Eggy Rice Wraps by Jane's Adventures in Dinner
Puff Pastry and Prosciutto Wrapped Asparagus by The Girl In The Little Red Kitchen
Onigiri by Brunch With Joy
Stuffed Pierogie Shells by Seduction in The Kitchen
Scotch Eggs with Sriracha Dipping Sauce by Run DMT
Celery Root Lettuce Wraps with Beluga Lentils by The Wimpy Vegetarian

Entrees and Mains

Rouladen by The Not So Cheesy Kitchen
Stracci di Antrodoco by Manu's Menu
Eggplant Rollatini by MealDiva
Chicken Cordon Blue by The Foodie Army Wife
Stuffed Whole Baby Savoy Cabbages by Food Lust People Love
Chicken Taco Egg Rolls by Table for Seven
Shrimp Tempura Rolls by Small Wallet, Big Appetite
Lemon and Herbed Stuffed Salmon by Nosh My Way
Tamales de Rajas y Requeson (Roasted Poblano Tamales) by La Cocina de Leslie
Bademjan Shekam-por - Persian Stuffed Eggplant by Culinary Adventures with Camilla
Mascarpone Blueberry Stuffed French Toast by gotta get baked
Korean-style Meaty Stuffed Potatoes by kimchi MOM
Strawberries and Cream Pancake Roll by Curious Cuisiniere
Creamy Goat Cheese Quinoa Stuffed Tomatoes by Take A Bite Out of Boca
Rolled Greek Meatloaf by Kudos Kitchen By Renee
Shrimp Burritos Con Queso by Cooking On The Ranch
Bee-Bim Bop Sushi Rolls by NinjaBaking.com
Angel Hair Shrimp Lettuce Wraps by Family Foodie
Genoa Salami and Kalamata Olive Calzones by The Texan New Yorker
Zucchini Boats by Confessions of a Culinary Diva
Girl's Camp Breakfast Burritos by Hot Momma's Kitchen Chaos
Crab Louie Stuffed Chicken by Cindy's Recipes and Writings
Rustic "Wrapped" Tart with Ramps by Delaware Girl Eats
Potato Roll Stuffed with Ham and Cheese in Red Sauce by Basic N Delicious
Ham, Turkey and Cheddar Turnovers by Magnolia Days
Crispy Chipotle Shrimp Burritos by Bobbi's Kozy Kitchen
Caprese Stuffed Chicken Breasts by Peanut Butter and Peppers
Pizza Pockets by girlichef
Ham and Cheese Crescent "Roll" Stromboli by Rants From My Crazy Kitchen
Beef Wellington Braciole by Cupcakes & Kale Chips
Greek Salad Wrap by The Messy Baker
Cabbage Venison Lettuce Wraps With Fresh Herbs by Sue's Nutrition Buzz

All things Sweet

Carrot Cake Cinnamon Rolls by Chocolate Moosey
Chocolate Hazelnut Rugelach by Desserts Required
Chocolate Cake Roll by That Skinny Chick Can Bake
Cannoli Stuffed French Toast by Momma's Meals
Lemon Poppyseed Swirl Cookies by What Smells So Good
Peanut Butter Chocolate Chip Cookie Dough Egg Rolls by Melanie Makes
Raspberry and Lemon Curd Mascarpone Stuffed French Toast by La Bella Vita Cucina
Chocolate Chip Banana Sweet Rolls by Big Bear's Wife
Orange Chocolate Swiss Roll by Noshing With The Nolands
Salted Caramel Chocolate Cookies by Alida's Kitchen
Flourless Peanut Butter and Jelly Cookies by Pies and Plots

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement

Wishing you magical finds at the least unexpected moments.

The Ninja Baker

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

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The Ninja Baker - Korean recipes

Bee-Bim Bop Sushi Rolls, #SundaySupper