Red Meat Allergy Friendly Korean Seaweed Rice Rolls (Kimbap)
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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.
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