Kimbap or Korean Seaweed Rice Rolls
Variation: you can also use beef (Korean bulgogi) instead of the fish cake. The beauty of Kimbap is that you can add whatever you like. Just veggies, carrots, whatever you want!
Servings: 4 rolls
Ingredients
- Dried seaweed nori- 4 sheets
- 2 cups cooked rice
- 2 tsp sesame oil + more for the spinach
- 1-2 tsp salt
KIMBAP FILLINGS
- 2 eggs
- 1/2 pound of spinach blanched
- yellow pickled radish cut into long strips
- imitation crab cut into long strips
- flat fishcake cut into long strips
- water
- Sesame seeds to sprinkle on at the end; optional
- Special equipment: Bamboo mat for rolling
Instructions
- Make your rice according to package instructions. When the rice is almost cooled, mix in the sesame oil and salt. Taste.
- Whisk the eggs until evenly yellow and fry into a flat omelet. Cut the cooked egg into long strips. Boil the spinach, cut, season with a little sesame oil and salt (if desired) and set aside.
- Once you have all of your filling ingredients ready to go, assemble everything at a table. Lay down the bamboo sushi roller, place the dried seaweed on top and spread about ½ cup of rice onto 2/3 of the seaweed, leaving the top bare
- Lay all the ingredients in and using the bamboo mat, roll from the bottom (like you're rolling a sleeping bag), pressing down firmly to make the fillings stay in.
- As you continue to roll, pull the whole thing down towards the end of the bamboo mat.
- Dab some water along the top seam of the dried seaweed to hold the roll together and seal it closed. Set the roll aside and continue with other seaweed sheets. Cut each roll into 7-8 pieces. Sprinkle with sesame seeds if desired.