Seaweed Rice Rolls (Gimbap)
These versatile Korean rolls are great for a lunch box, picnic or a midday snack. Ingredients are interchangeable, they're tasty and easy to whip up!
Cooking Method
Stovetop
Time
🕒🕒
Recipe
Ingredients (2 Rolls)
2 SHEETS DRIED SEAWEED
1/4 CAN OF SPAM, SLICED IN STRIPS AND SAUTÉED
1/2 CARROT, SLICED IN MATCHSTICKS AND SAUTÉED
1/2 CUP OF SAUTÉED SPINACH
1 EGG, SCRAMBLED AND COOKED IN A THIN SHEET, SLICED IN STRIPS
2 OZ PICKED RADISH (Danmuji)
1/2 AVOCADO, SLICED
2 CUPS COOKED RICE
SESAME OIL
SALT
SHISO FUMI FURIKAKE SEASONING (optional)
Many veggies can be swapped out with similar tastes and textures. The meat can be seafood, beef, or left out completely.
Instructions
NOTE: You will need a bamboo rolling mat.
Prep all ingredients accordingly.
Mix the rice with a drizzle of sesame oil, a pinch of salt and a sprinkle furikake if using.
Spread half the rice in a thin layer across the seaweed leaving about 2 inches on top. Add half of the toppings across the rice evenly in rows leaving an inch of rice exposed on the top.
This is the most important part: ensure you're rolling it tightly so it doesn't fall apart. I'm sure you can Google instructions if needed!
Brush a little sesame oil all over the seaweed and cook in a pan for a minute or so on each side. Remove, let cool, and slice in 1/2 inch pieces. Repeat.
Process
