Recipe

10 INGREDIENTS • 12 STEPS • 30MINS

Kimbap (Korean Sushi)

Name: Kimbap (Korean Sushi)
Total time: PT1800.0S
Yield: 4
Ingredients: 1 1/3 cup Short Grain White Rice; 4 Nori Sheet; 6 Egg; 2 tablespoon Apple Cider Vinegar; 5 Perilla Leaf; 5 ounce Canned Spicy Tuna; 2 package Imitation Crab; 3 Seedless Cucumber; 1 package Pickled Daikon Radish; 4 Carrot

5

5 ratings

A great adaptable recipe for the modern packed lunch for school, work, or a picnic.

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Kimbap (Korean Sushi)

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Sandie

Hi, I'm Sandie. I cook recipes under 30 minutes or less.

A great adaptable recipe for the modern packed lunch for school, work, or a picnic.

30MINS

Total Time

$6.60

Cost Per Serving

Ingredients

Servings

4

US / Metric

1 1/3 cups

Short Grain White Rice

or Long Grain Rice

4

Nori Sheets

6

2 Tbsp

5

2/3 cup

2 pckg

or Imitation Crab Meat

3

Seedless Cucumbers

1 pckg

Pickled Daikon Radish

4

Large Carrots

Nutrition Per Serving

VIEW ALL

Calories

693

Fat

12.4 g

Protein

37.9 g

Carbs

109.0 g

Add to plan

Kimbap (Korean Sushi)

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Sandie

Hi, I'm Sandie. I cook recipes under 30 minutes or less.

Cooking InstructionsHide images

step 1

Cook short grain Short Grain White Rice (1 1/3 cups) in a rice cooker. Keep it warm during the preparation of other ingredients.

step 2

Gather all the ingredients and set them on a table.

step 3

Beat all the Eggs (6) in a large bowl. Pour a fourth of the eggs into a pan over low-medium heat to make a egg pancake and remove. Repeat this process until all the eggs are used.

step 4

Cut the cooked eggs into long strips and set aside.

step 5

Julienne the Carrots (4) and the Seedless Cucumbers (3).

step 6

Remove the Pickled Daikon Radish (1 pckg), Imitation Crab (2 pckg) and/or Canned Spicy Tuna (2/3 cup) from packaging and place it into separate bowls.

step 7

Chop the Perilla Leaves (5) into strips and set aside.

step 8

Put cooked rice in a bowl and drizzle Apple Cider Vinegar (2 Tbsp) on top and stir it until vinegar is thoroughly mixed in.

step 9

Lay out a Bamboo Rolling Mat on the table with one piece of the Nori Sheets (4) in front of you. Take about a cup of the rice and spread onto about 2/3 of the sheet, leaving a 3/4 border with no rice.

step 10

Place the filling ingredients very tightly next to each other. Be careful not to add too many of each ingredient.

step 11

Now get ready to roll. Slowly roll over the bamboo mat end that is closest to you and keep rolling while pulling back that same bamboo mat edge. Press down gently after each successful roll.

step 12

Remove the bamboo mat and with a clean, sharp knife, cut the roll into equal slices. Enjoy!