Imagine a culinary adventure that combines the elegance of sushi with the bold flavors of Korean cuisine - welcome to Sean's Kimbap, a mouthwatering fusion that will transport your taste buds straight to the vibrant streets of Seoul! These Korean sushi rolls are not just a meal; they're an experience that promises to revolutionize your home cooking and impress everyone at your dining table. Packed with colorful vegetables, perfectly seasoned rice, and a technique that transforms simple ingredients into a gourmet masterpiece, this recipe is about to become your new obsession.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Korean
Serves: 2 rolls
Ingredients
- 2 cups cooked rice
- 4 sheets of seaweed (nori)
- 1 cucumber, julienned
- 1 carrot, julienned
- 4 strips of pickled radish
- 4 eggs, beaten and cooked into an omelet
- Sesame oil for brushing
- Salt to taste
Instructions
- Cook rice in advance and let it cool to room temperature. Season with a pinch of salt and a light drizzle of sesame oil, then gently mix to combine.
- Prepare vegetable ingredients by washing and cutting cucumber and carrot into thin, uniform julienne strips. Ensure they are approximately 6-7 inches long to match the seaweed sheet length.
- Make a thin egg omelet by beating eggs with a pinch of salt. Cook in a flat pan on medium-low heat, creating a thin, rectangular sheet. Once cooled, cut into long strips matching the width of the seaweed.
- Place a bamboo sushi mat on a clean surface and lay a sheet of seaweed (nori) on top, shiny side down.
- Spread a thin, even layer of rice across the seaweed, leaving a small margin at the top edge. Press rice gently to create a uniform surface.
- Arrange cucumber, carrot, pickled radish, and egg strips horizontally across the rice, positioning them in the center of the sheet.
- Using the bamboo mat, carefully roll the kimbap tightly, applying gentle, consistent pressure to create a compact roll.
- Once rolled, brush the exterior with sesame oil to add shine and enhance flavor. Let the roll rest for a few minutes.
- Using a sharp knife, slice the roll into bite-sized pieces, wiping the knife between cuts for clean, precise slices.
- Arrange on a serving plate and optionally garnish with extra sesame seeds or serve with soy sauce for dipping.
Tips
- • Use slightly warm rice for easier spreading and better texture • Ensure all ingredients are cut uniformly for a professional-looking roll • Keep your bamboo mat clean and slightly damp to prevent sticking • Chill the roll for 5-10 minutes before cutting for cleaner, more precise slices • Use a very sharp knife and wipe it clean between cuts to get beautiful, even pieces • Don't overfill your roll - moderation is key to a tight, neat kimbap • Experiment with different fillings like cooked bulgogi or tofu for variety • Serve immediately for the best taste and texture
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
