Caffeine Free Korean Seaweed Rice Rolls (Kimbap)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the rice
- 2 cups short-grain white rice (sushi rice)
- 2 ¼ cups water
- 1 tbsp sesame oil
- 1 tsp salt
- 1 tsp sesame seeds
For the rolls
- 4 sheets toasted nori (seaweed)
- 3 large eggs
- 0.750 tsp salt
- 2 tsp neutral oil
- 2 medium carrots, peeled and cut into thin matchsticks
- 4 oz fresh spinach
- 1 tsp sesame oil, for spinach
- 8 oz imitation crab sticks (surimi), halved lengthwise
- 1 tbsp sesame oil, for brushing rolls
For serving
- soy sauce, for serving (optional)
- pickled yellow radish (danmuji), sliced, for serving (optional)
Instructions
- 1
Rinse the rice in cold water until the water runs nearly clear, then drain. Combine the rinsed rice and 2 1/4 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes. Remove from the heat and let the rice steam, covered, for 10 minutes.
- 2
Transfer the cooked rice to a large mixing bowl. Add 1 tbsp sesame oil, 1 tsp salt, and 1 tsp sesame seeds. Fold gently with a rice paddle or wide spatula until the seasoning is evenly distributed. Spread the rice out slightly and let it cool to just above room temperature, about 10 minutes, before rolling.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!