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Recipes
Kimbap (Korean Sushi)
Recipe

10 INGREDIENTS • 12 STEPS • 30MINS

Kimbap (Korean Sushi)

5.0
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
Short Grain White Rice
1 1/3 cups
Short Grain White Rice
or Long Grain Rice
Nori Sheet
4
Nori Sheets
Imitation Crab
2 pckg
Imitation Crab
or Imitation Crab Meat
Carrot
4
Large Carrots
Nutrition Per Serving
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Calories
693
Fat
12.4 g
Protein
37.9 g
Carbs
109.0 g
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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 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 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 4 Cut the cooked eggs into long strips and set aside.
step 5
Julienne the Carrots (4) and the Seedless Cucumbers (3).
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 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 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 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 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 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 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!
step 12 Remove the bamboo mat and with a clean, sharp knife, cut the roll into equal slices. Enjoy!
Tags
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Dairy-Free
Gluten-Free
Comfort Food
Lunch
Snack
Shellfish-Free
Kid-Friendly
Rice
Korean
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