Kimbap - Korean 'Sushi' Rolls
Korean 'sushi' rolls are easy and fun to make, even for those who never made sushi before. An easy snack or meal in Korea that can be adapted to suit your own tastes, Korean 'sushi' rolls will quickly become a favorite around your dinner table.
Servings: 8 Rolls
Calories: 218kcal
Equipment
- Sushi Rolling Mat Get two, your kids will enjoy helping!
- Pickled Daikon (cover leftovers and keep in the refrigerator indefinitly).
Ingredients
For the Rice
- 2 cups short grain rice
- 3½ cups water
- 1 teaspoon salt (for the rice pot)
- 1 tablespoon sesame seed oil toasted
- 1 teaspoon salt (for tossing with sesame oil and rice)
For the Kimbap Filling
- 1 medium Carrot peeled, trimmed, and julienned.
- 1 small Cucumber peeled, cored, and julienned.
- 4 Red Radish trimmed and sliced paper thin.
- 4" chunk Pickled Daikon cut into julienne strips.
- 8 sheets Seaweed Sheets
- 3 tablespoon Furikake any variety, for garnish
Instructions
For Kimbap Rice
- Prepare the short grain Calrose rice ahead of time by rinsing in a sieve until the water runs clear. Shake excess water off and add to a 2 quart pot. Add the water and the salt. Bring to a boil and then cover. Lower heat to low and cook for 20 to 22 minutes.2 cups short grain rice, 3½ cups water, 1 teaspoon salt
- Toss the hot rice with the toasted sesame seed oil and the salt. Spread out in a dish to cool a bit before handling.1 tablespoon sesame seed oil, 1 teaspoon salt
For Kimbap Filling
- Prepare the vegetables while the rice is cooking. Trim and peel the carrot and cucumber. Slice the cucumber in paper thin slices, or core and julienne. Cut the carrot into julienne strips. Trim the red radishes and slice paper thin. Cut a 4" chunk of daikon off and slice into thin julienne strips.1 medium Carrot, 1 small Cucumber, 4 Red Radish, 4" chunk Pickled Daikon
Rolling Regular Kimbap
- Place a sheet of seaweed on the sushi rolling mat. Spread rice over ¾ of the seaweed surface, very thin. Leave the ¼ portion of seaweed furthest from you bare. You may see spots of seaweed still. That's OK.8 sheets Seaweed Sheets
- Make a line of filling one ingredient at a time at the end of the rice covered seaweed sheet closest to you. Start with the cucumber slices, then radish, then strips of carrot and daikon.
- Grab the end of the sushi mat closest to you and start using the mat to roll up the seaweed sheet covered in the rice and filling into a roll. Tuck the starting edge of the seaweed into the roll as you proceed. Continue rolling, pulling the mat back with each roll forward. That starting edge will be the kimbap center when finished. It's much like rolling a jelly roll!
- When finished, roll the kimbap back very tight in the sushi mat for a minute or two. Unroll and cut into 1" slices and serve!
For Inside Out Kimbap
- A little trickier, you will need TWO SUSHI mats. Cover the seaweed sheet with the rice just like making a regular kimbap roll. Cover the rice surface with a sheet of plastic wrap film.
- Lay the second sushi mat on top of the plastic wrap and carefully flip the two mats over. Once flipped, set the top sushi mat aside.
- Cover the exposed surface of seaweed with rice, just like you did the previous surface. Lay the kimbap filling in a line across the edge closest to you.
- Rolling: You will use both the sushi mat and the plastic wrap to roll up the kimbap at the same time. The plastic wrap prevents the rice covered outside surface from sticking to the sushi mat. Proceed to roll just like you did the regular kimbap roll. When finished, roll up tightly with the sushi mat to press the kimbap roll tight.
- Unroll the Inside Out kimbap roll from the sushi mat and the plastic wrap. Sprinkle the Furikake garnish on a flat surface. Roll the rice exposed surface in the Furikake garnish. Slice and serve!3 tablespoon Furikake
Notes
- Spread the rice much thinner than you think you should, as when rolled up it is compacted. This will keep your rolls more manageable when rolling up.
- Working with slightly warm rice is easier than cold rice.
- Spray your hands with non stick cooking spray, or use olive oil on your hands to
- prevent the rice sticking as much.
Nutrition
Calories: 218kcal | Carbohydrates: 42g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 596mg | Potassium: 115mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1424IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 3mg