Kimbap (keem-BAP) is a traditional Korean rice roll much like the ones you find at sushi restaurants. However here all the ingredients are cooked. Traditionally it uses pickled daikon, fried egg, spinach, carrot and bulgogi, but you can use whatever you wish and the rice is easy to season with just a few ingredients.
- 1 cup cooked brown rice
- 2 sheets sushi nori
- 1 tsp. sesame oil
- 1 pinch salt and 1 pinch sugar
- 2 tbl. julienned carrots
- vegetable of your choice (spinach, cucumber, pickled daikon if desired)
- protein of your choice (tuna, beef, chicken, fish cake, tofu)
1Season the rice with sesame oil, pinch of salt and sugar. Mix well and adjust seasonings as desired. Rice should have flavor but not be too overwhelming.
2Spread half the rice on the nori. The rice should cover it completely in a fairly thin layer.
3Line half the ingredients in the center of the rice. They should lay in front of you horizontally.
4Starting with the edge closest to you, roll the nori using slight pressure so as to make a tight roll without tearing the seaweed. Repeat all steps with the remaining nori sheet.
5Slice into bite sized pieces and serve with soy sauce if desired. Rolls can be eaten alone as well.
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