The ultimate Kimbap with Sushi Rice Recipe! Discover authentic Korean Kimbap – seaweed rolls featuring seasoned sushi rice and fresh ingredients, bursting with color and flavor. Perfect for a snack, picnic, or a light meal!
Kimbap with Sushi Rice
Prepare the Rice
While the cooked rice is still warm, mix it gently with the sesame oil and salt. Keep it covered with a clean towel or lid to ensure it stays soft and fluffy while you prepare the other ingredients.
Make the Korean Egg Roll (Gyeran-mari)
In a bowl, whisk the eggs with the chopped ham, carrot, spinach (or chives), and a pinch of salt. For extra depth, you can add a splash of mirin or soy sauce. Heat a non-stick pan over medium-low heat and lightly oil it. Pour a thin layer of the egg mixture. Once set but still slightly moist on top, gently roll it from one end. Push the roll to the side of the pan and pour more egg mixture, connecting it to the existing roll. Repeat until all the egg is used. Let it cool slightly, then slice into thick strips.
Assemble the Kimbap
Place a sheet of Oriental Express Nori shiny-side down on a bamboo mat or clean surface. Spread about ½ to 1 cup of rice evenly over the seaweed, leaving a 2-3 cm gap at the top edge. Place the egg roll strips in the center. You can also add pickled radish, cucumber, or other vegetables if desired. Roll tightly, applying gentle pressure, and seal the edge with a tiny bit of water.
Finish and Slice
Brush the outside of the rolls with a little sesame oil and sprinkle with sesame seeds. Using a sharp knife (lightly oiled or wiped with a damp cloth for clean cuts), slice each roll into 8 equal pieces, about 1-2 cm thick.
