Beef-Kimchi Nori Rolls
- Prep Time 0:10
- Cook Time 0:08
- 11 Comments
Things I’m trying to eat less of: refined carbohydrates, vegetable oils, sugar.
Things I’m trying to eat more of: healthy fats, protein, sea vegetables, fermented (pro-biotic) foods.
This recipe contains all of the things i’m trying to eat more of. And it’s good. I love the rolls cut into 2 and eaten in place of a sandwich for lunch, or sliced into sushi maki-sized bites as an appetizer.
- 1 6 oz. skirt steak $3
- salt and pepper to taste Pantry
- 4 sheets toasted nori $1.50 for 10
- 3/4 cup kimchi $5 for 16 oz.
- 1 ripe avocado, sliced $1.50
Total Cost of Ingredients $11
Season steak with salt and pepper to taste on both sides.
Heat a grill or grill pan over medium-high heat. Cook steak to desired doneness and let rest on a cutting board for 5 minutes. Slice into 3/4”-thick slices.
To assemble rolls, lay a nori sheet, shiny side down, on a clean, dry surface. In the middle of the sheet, layer a few slices of steak, avocado and kimchi (make sure it’s all facing the same direction). Roll up tightly and lightly wet the seam with water. Press to seal. Set roll aside and repeat with remaining ingredients. Once all rolls are made, slice in half (or into smaller slices) and serve. Top with toasted sesame seeds if desired.
Makes 4 rolls. Serves 2 (or more as an appetizer).