Gimbap (Korean Seaweed Rice Rolls)


Ingredients

  • 1 cup of short grain sushi rice
  • 2 cups of water
  • 2 carrots
  • 2 eggs
  • 2 small cucumbers or 1 large cucumber
  • Sesame seeds
  • Soy sauce for dipping and for cooking
  • Sesame oil
  • Vegetable or avocado oil
  • Rice vinegar
  • Kimchi (optional)
  • salt
  • Untoasted nori sheets
  • Any other fillings of your choice

Directions

First, cook the rice. Add the rice and water to a rice cooker. Cook until all water is gone. Spread the rice out in a glass pan. Drizzle with rice vinegar, vegetable or avocado oil, and salt. Cover with a towel while you prepare the rest.

Prepare the vegetables next. Take your carrot cucumber, and any other ingredients you chose, and julienne them or cut them into strips. If you use cucumber, take the seeds out with an apple corer. In a medium pan, heat a little bit of sesame oil. Put your carrots in and cook until softer, but not fully soft. Set aside on a plate with the rest of your vegetables.

Now, prepare the egg. This is an ingredient that you can leave out if you want to make it vegan. Beat your eggs in a bowl with a pinch of salt to taste. Heat some vegetable oil in a pan. Pour your eggs in and cook until mostly dry on top. Flip and cook for a few more seconds, the remove from heat and let cool. Once cool, cut into strips and put on the plate with your vegetables.

Now you are ready to set up. You will need a big large counter space. Get your plate with your fillings and a sushi rolling mat. Get your sesame seeds, rice vinegar, and soy sauce. Get a bowl big enough to fit your hand in filled with water. Remove the towel from your rice and have that with you too.

To make the rolls, lay down a sheet of nori on your sushi rolling mat. Wet your hands using the bowl of water. Take a handful of rice and spread it out evenly on the nori. Press it down so it sticks and drizzle it with rice vinegar, sesame seeds, and soy sauce. Add the vegetables and any other fillings you want. Use your hands to carefully roll it up. Get it as tight as you can without it ripping. Then, roll it up in your mat and gently squish it. Once it is formed, cut it into bite size pieces. Repeat for the rest. Enjoy!

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