Kimchie and Sausage Sushi Rolls

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Kimchie is not something I would go out of my way to eat but I do like it. I saw this recipe in an Orange Page (オレンジ) supplement while my car was getting some routine maintenance.  The supplement was on sausage and ham, believe it or not. I made these the other day and was quite happy with the result. They also got a stamp of approval from the hubby and one of our friends. I made 2/3 of a batch but posted the full recipe below.

For an one roll you need:

1 sheet nori
2 1/2 shiso leaves
3 sausages
1 teaspoon white sesame seeds
a couple drops of sesame oil
1 tablespoon Chinese cabbage kimchie
Enough rice for the thickness you want

Kimchie and Sausage Sushi Rolls

Orange Page Sausage and Ham Supplement (not sure when it is from)
Makes 8-10 rolls, depending on thickness

3 cups cooked rice (short grain sticky)
3 tablespoons white sesame seeds
1 tablespoon sesame oil
1 teaspoon salt
20-25 leaves shiso (I used 2 1/2 per roll)
1 cup Chinese cabbage kimchie
24-30 sausages (about three per roll)
8-10 sheets of nori

Fry the sausages in a frying pan. While the sausages are frying mix the rice, salt, sesame seeds and sesame oil. When the sausages are done you can roll everything.  I layered in this order: nori, rice, kimchie, shiso leaves, sausages. Roll and cut. Serve warm.

If you are new to rolling sushi there is a tutorial at Just Bento here. You don’t even need a special rolling mat.

Creamy Avocado Shiso Ume Soumen

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That’s right, I put a thick creamy sauce on soumen. I think my hubby will find this a bit blasphemous but I like it. I’m pretty sure this would taste great on cold soba as well.

I found shiso umepaste (pictured below) at a grocery store near my in-laws. I hope they sell it at the one near my house too. Not that I couldn’t just add the two ingredients separately…

Creamy Avocado Shiso Ume Soumen

Serves two

Two servings of soumen, cooked and chilled
1 1/2 small ripe avocados
Shiso ume paste to taste

While the noodles are cooking, mash the avocado. Add shiso ume paste slowly until you have a strength you like. Toss the noodles in the sauce and serve. This can be completed in ten minutes if you time it right.

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