Simple Korean Sushi Rolls always remind me of my first trip to a small Korean market in town. I saw a lady behind the counter rolling the rice and seaweed so quickly, making perfect little bites. She smiled and handed me a sample of Simple Korean Sushi Rolls, and from the first bite, I was hooked. The soft rice, crunchy vegetables, and savory seaweed were simple but so full of flavor. I knew I had to learn how to make Simple Korean Sushi Rolls at home.
Rolling with Love
Making these sushi rolls at home is easy and fun. I start by cooking short-grain rice until it’s soft and sticky. While the rice cools, I slice carrots, cucumbers, and pickled radish into thin strips. Then, I spread the rice on a sheet of seaweed, lay the vegetables on top, and roll it all up tightly. Using a sharp knife, I cut the roll into bite-sized pieces. Every time I roll one, I remember that lady at the market, moving her hands so skillfully.
A Meal to Share
Whenever I make these sushi rolls, I like to share them with family and friends. They love the bright colors and fresh taste, and it’s always a fun meal to eat together. Sometimes, I add cooked egg, crab sticks, or tuna for extra flavor. We dip each piece in soy sauce and enjoy the mix of textures. Even those who have never tried sushi before find these rolls easy to love.
A Simple Delight
Simple Korean Sushi Rolls are one of my favorite meals because they are easy to make, healthy, and full of flavor. I love that I can change the ingredients based on what I have at home. Whether for a picnic, lunchbox, or snack, these little rolls always bring happiness. And every time I make them, I think of that first bite at the market and how food has a way of connecting us all.
Table of Contents
Chef’s Notes- Simple Korean Sushi Rolls
- Use Fresh, High-Quality Ingredients: Fresh vegetables, good-quality seaweed, and properly cooked rice make a big difference in taste and texture.
- Keep Rice Slightly Warm: Spreading warm rice makes it easier to work with and helps the kimbap roll more smoothly.
- Season Every Component Well: Lightly seasoning each ingredient (spinach, rice, eggs, etc.) enhances the overall flavor balance.
- Prevent Tearing: Don’t overfill the roll; evenly distribute the ingredients for a balanced bite in each slice.
- Use a Damp Cloth for Slicing: Wiping your knife with a damp cloth between slices prevents the rice from sticking and ensures clean cuts.
- Let Rolls Rest Before Cutting: Allowing kimbap to sit for a minute before slicing helps the seaweed adhere better, reducing unraveling.
- For Extra Crunch: Lightly pan-fry the sliced kimbap in sesame oil for a crispy twist.
- Make it a Meal: Serve with miso soup, kimchi, or a light cucumber salad for a complete Korean-inspired meal.
Simple Korean Sushi Rolls
4
rolls25
minutes20
minutes259
kcal45
minutesDiscover the joy of crafting your own Korean sushi rolls with this simple and delicious recipe! Perfect for picnics, parties, or a fun family meal, these homemade kimbap are packed with fresh ingredients and vibrant flavors. Whether you’re a seasoned cook or a kitchen novice, our easy-to-follow instructions will have you rolling like a pro in no time. Impress your guests with authentic Korean-style sushi that’s both healthy and customizable to your taste preferences. Dive into the world of Korean cuisine and enjoy a delightful meal that’s as visually appealing as it is tasty!
Ingredients
- Proteins
2 large eggs lightly beaten
2 to 4 sticks imitation crab halved lengthwise
4 strips BBQ Kimbap ham sliced into long strips
- Vegetables
1/2 large carrot (4.2 oz), julienned
4 strips yellow radish pickle (danmuji), sliced into long strips
120 g fresh spinach leaves
12 strips seasoned edible burdock root (optional)
- Rice & Seasonings
2 1/2 cups cooked short grain rice
2 tablespoons sesame oil divided
3/8 teaspoon fine sea salt or to taste
- Others
4 sheets dried seaweed (gim or sushi nori)
- Alternative Ingredients:
Imitation Crab Sticks: Replace with cooked shrimp or tofu for a vegetarian option.
BBQ Kimbap Ham: Substitute with smoked turkey or grilled chicken slices.
Yellow Radish Pickle: Use cucumber slices or pickled daikon as alternatives.
Sesame Oil: Avocado oil or olive oil can be used instead.
Fine Sea Salt: Himalayan pink salt or kosher salt are suitable substitutes.
Dried Seaweed Sheets: If unavailable use whole wheat tortillas or rice paper for rolling.
Directions
- Preparing Spinach: Rinse the spinach thoroughly and blanch it in rapidly boiling water for 30 to 60 seconds. Immediately drain and rinse with cold water to preserve its vibrant green color. Gently squeeze out any excess moisture and transfer the spinach to a mixing bowl. Season with 1/8 teaspoon of salt and 1/2 tablespoon of sesame oil, then toss to combine evenly. (Approx. 10 minutes)
- Cooking Eggs: Heat a nonstick pan over medium heat and add a small dash of cooking oil, spreading it evenly. Pour in the beaten eggs and cook until both sides are firm and lightly golden. Remove the omelette from the pan, place it on a cutting board, and slice into long strips. (Approx. 5 minutes)
- Preparing Fillings: In the same heated pan, lightly sauté the julienned carrots, halved imitation crab sticks, and BBQ Kimbap ham strips separately for about 1 minute each. Cooking the vegetables and proteins first enhances their flavors and ensures they are slightly tender. Allow them to cool slightly before assembling. (Approx. 5 minutes)
- Seasoning Rice: Place the cooked short grain rice into a large mixing bowl. Add 1/2 tablespoon of sesame oil and 1/4 teaspoon of fine sea salt. Using a rice spatula, gently mix the seasoning into the rice until fully incorporated and the rice is evenly flavored. (Approx. 3 minutes)
- Assembling Kimbap: Set up your rolling station with all prepared ingredients. Place one sheet of dried seaweed on a bamboo mat, shiny side down. Spread a thin, even layer of seasoned rice over the seaweed, covering about two-thirds of the sheet and leaving a 2-inch gap at the top. Arrange the seasoned spinach, egg strips, sautéed carrots, imitation crab, BBQ ham, yellow radish pickle, and burdock root in a line across the rice-covered area.
- Rolling the Kimbap: Carefully roll the seaweed sheet over the fillings using the bamboo mat to keep the roll tight and even. If the seaweed doesn’t adhere properly, lightly moisten the 2-inch gap with water or a few grains of cooked rice to seal the roll. Repeat the assembly and rolling process with the remaining ingredients.
- Slicing and Serving: Once all kimbap rolls are assembled, brush the exterior with 1 tablespoon of sesame oil to add flavor and shine. Using a sharp knife, slice the rolls into bite-sized pieces. Arrange them neatly on a serving board and enjoy your homemade kimbap! (Approx. 12 minutes)
Equipment
- Chef’s Knife
- Cutting Board
- mixing bowls
- Nonstick Pan
- measuring cups and spoons
Nutrition Facts
- Calories: 259kcal
- Fat: 9g
- Saturated Fat: 1g
- Cholesterol: 82mg
- Sodium: 332mg
- Potassium: 261mg
- Carbohydrates: 36g
- Fiber: 2g
- Sugar: 5g
- Protein: 6g
- Vitamin A: 4205IU
- Vitamin C: 8.9mg
- Calcium: 49mg
- Iron: 3mg
FAQs- Simple Korean Sushi Rolls
What is the difference between kimbap and sushi?
Kimbap is a Korean dish made with seasoned rice, proteins, and vegetables wrapped in seaweed. Unlike Japanese sushi, which often includes raw fish and vinegared rice, kimbap uses sesame oil for seasoning and features fully cooked or pickled ingredients.
Can I make kimbap ahead of time?
Yes! Kimbap can be made a few hours ahead. However, it’s best enjoyed fresh since the seaweed can become chewy over time. If storing, wrap it tightly in plastic wrap and refrigerate. Let it sit at room temperature for 10 minutes before eating to soften.
What’s the best rice to use for kimbap?
Short-grain white rice or sushi rice works best because of its sticky texture, which helps hold the roll together. Avoid using long-grain rice, as it tends to be too dry and crumbly.
How do I prevent my kimbap from falling apart?
Ensure you roll it tightly using a bamboo mat and avoid overfilling. Brushing the outer seaweed with sesame oil also helps keep it from becoming brittle.
Can I make kimbap without a bamboo mat?
Yes! While a bamboo mat makes rolling easier, you can use parchment paper or a clean kitchen towel as an alternative. Just be gentle while rolling to maintain even pressure.
