Kimchi Rice Roll

Ingredients:
350g of Royal Umbrella Short Grain Rice
2 tablespoons of Golden Circle Sunflower Oil
200g of Kimchi
1/4 teaspoon of Salt
1 thin slice of Cucumber
2 pieces of Crab Stick (sliced halved)
4 slices of Japanese Tamago
2 large pieces of Seaweed

Ingredients for Kimchi:
A. 80g of Chopped Leek
B. 80g of Brunch Onions
C. 100g of Garlic
D. 50g of Red Apple
E. 30g of Ginger
F. 200g of Yellow Onion
G. 50g of Red Onion
H. 3 tablespoons of Thai Fish Sauce
I.  3 teaspoons of Salt
J. 5 tablespoons of Sugar
K. 150g of Chili Powder
100g of Ikan Bilis
1.2kg of chopped Australian Cabbage
(Note: can consider to purchase the kimchi in the supermarket)

Cooking Method:
1. Place items A to K into blender and blend well to form the kimchi paste
2. Mix the Australian cabbage,  kimchi paste and Ikan bilis together and leave it to fragment in the fridge for 2 days
3. Heat the oil in wok and put in both Royal Umbrella short grain rice and kimchi to stir fry for 3 min. Add in 1/4 teaspoon of salt for flavoring
4.  Layer the kimchi rice evenly over the cling wrapped bamboo mat and spread over with a piece of seaweed
5. Place the tamago, crab stick, cucumber and kimchi bits on the seaweed and roll the bamboo map to firm up into a sushi roll
6. Cut the sushi roll into pieces and the food is ready to be served