Homemade Kimbap Rolls

Ingredients

• 4 cups (800g) cooked short-grain rice 4 cups (800g) cooked short-grain rice
• 10 sheets of roasted seaweed (gim/nori) 10 sheets of roasted seaweed (gim/nori)
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 carrot, julienned 1 carrot, julienned
• 1 cucumber, julienned 1 cucumber, julienned
• 1 red bell pepper, julienned 1 red bell pepper, julienned
• 4-6 imitation crab sticks, sliced lengthwise 4-6 imitation crab sticks, sliced lengthwise
• 4-6 strips of cooked ham 4-6 strips of cooked ham
• 4-6 strips of pickled radish 4-6 strips of pickled radish
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 5g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the cooked rice, sesame oil, rice vinegar, and a pinch of salt. Mix well to evenly distribute the seasoning.
2. 2.
   Place a sheet of seaweed on a bamboo sushi mat or a clean kitchen towel.
3. 3.
   Spread a thin layer of seasoned rice evenly over the seaweed, leaving a small border at the top.
4. 4.
   Arrange the julienned vegetables, crab sticks, ham, and pickled radish in a line across the center of the rice.
5. 5.
   Using the bamboo mat or towel, tightly roll the seaweed and rice over the filling, applying gentle pressure to create a compact roll.
6. 6.
   Repeat the process with the remaining ingredients.
7. 7.
   Once all the rolls are prepared, use a sharp knife to slice them into bite-sized pieces.
8. 8.
   Serve the Kimbap rolls immediately or refrigerate until ready to enjoy.

Treat your ingredients with care...

• Seaweed — Make sure to use roasted seaweed sheets specifically made for sushi or Kimbap. This type of seaweed is crisp and easier to roll.
• Rice — Use short-grain rice, such as sushi rice or Korean rice, for the best texture and stickiness.
• Vegetables — Feel free to add or substitute vegetables based on personal preference. Popular options include spinach, avocado, and radish sprouts.
• Pickled radish — If pickled radish is not available, you can use thinly sliced cucumber or kimchi as a substitute.
• Imitation crab sticks — Opt for high-quality imitation crab sticks that have a firm texture and a mild seafood flavor.

Tips & Tricks

• Wet your hands with water or a bit of sesame oil when handling the rice to prevent it from sticking.
• Use a sharp knife to slice the Kimbap rolls for clean and neat cuts.
• Serve Kimbap with a side of soy sauce or spicy gochujang sauce for dipping.
• Experiment with different fillings and combinations to create your own unique Kimbap variations.
• To make the rolls more portable, wrap them individually in plastic wrap before slicing.

Serving advice

Arrange the sliced Kimbap rolls on a platter or a traditional Korean serving tray. Garnish with sesame seeds and serve with soy sauce or spicy gochujang sauce on the side.

Presentation advice

To enhance the visual appeal, arrange the Kimbap rolls in a spiral pattern on a round platter, alternating the colors of the fillings. Place a small dish of pickled radish or kimchi in the center for an extra pop of color.