Nude-Gimbap with a Twist

Ingredients

• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 4 sheets of roasted seaweed 4 sheets of roasted seaweed
• 1 carrot, julienned 1 carrot, julienned
• 1 cucumber, julienned 1 cucumber, julienned
• 1 red bell pepper, julienned 1 red bell pepper, julienned
• 4 ounces (113g) cooked chicken breast, thinly sliced 4 ounces (113g) cooked chicken breast, thinly sliced
• 4 ounces (113g) cooked shrimp, peeled and deveined 4 ounces (113g) cooked shrimp, peeled and deveined
• 2 tablespoons sesame oil 2 tablespoons sesame oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 55g, 3g
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Cook the sushi rice according to the package instructions and let it cool.
2. 2.
   In a small bowl, mix together the sesame oil, soy sauce, rice vinegar, sugar, and a pinch of salt to make the marinade.
3. 3.
   Place the julienned carrot, cucumber, and red bell pepper in separate bowls. Pour the marinade over each vegetable and let them marinate for 10 minutes.
4. 4.
   Lay a sheet of roasted seaweed on a bamboo sushi mat or a clean kitchen towel.
5. 5.
   Spread a thin layer of sushi rice evenly over the seaweed, leaving a small border at the top.
6. 6.
   Arrange the marinated vegetables, chicken breast, and shrimp in a line across the center of the rice.
7. 7.
   Carefully roll the seaweed and rice tightly using the sushi mat or kitchen towel, applying gentle pressure to ensure a firm roll.
8. 8.
   Repeat the process with the remaining ingredients.
9. 9.
   Slice each roll into bite-sized pieces and serve.

Treat your ingredients with care...

• Carrot — To achieve the perfect julienne, use a sharp knife or a julienne peeler. Make sure to cut the carrot into thin, uniform strips for even cooking.
• Cucumber — Remove the seeds from the cucumber before julienning to prevent excess moisture in the dish.
• Roasted seaweed — Choose high-quality roasted seaweed sheets that are crisp and have a rich flavor. If the seaweed is too brittle, lightly toast it over low heat to restore its crispness.

Tips & Tricks

• For a vegetarian version, substitute the chicken and shrimp with tofu or tempeh marinated in the same sauce.
• Add a touch of heat by including a small amount of gochujang (Korean chili paste) in the marinade.
• Experiment with different fillings such as avocado, pickled radish, or Korean-style omelet.
• Serve with a side of soy sauce or a dipping sauce made with soy sauce, sesame oil, and a sprinkle of sesame seeds.
• To make the dish more substantial, serve it with a bowl of miso soup or a side of kimchi.

Serving advice

Serve the Nude-Gimbap as an appetizer or a light lunch. Arrange the sliced rolls on a platter and garnish with sesame seeds and chopped green onions for an added touch of freshness.

Presentation advice

To enhance the visual appeal, arrange the sliced rolls in a spiral pattern on a large plate, creating an elegant and inviting display. Garnish with edible flowers or microgreens for a pop of color.