Easy Kimbap (Korean Sushi Roll)

MY KOREAN KITCHEN
23Ingredients
40Minutes

Ingredients

US|METRIC
  • 4 seaweed (dried, sheets, gim / sushi nori)
  • 120 grams spinach (regular or baby spinach)
  • 2 eggs (beaten)
  • 1/2 carrot (120g / 4.2 ounces, julienned)
  • 4 crab sticks (imitation, depending on the length, cut in half length ways)
  • 4 sticks ham (BBQ Kimbap, cut into long strips if you didn’t buy the pre-cut version, available at a Korean grocery store)
  • 4 pickle (yellow radish, danmuji, cut into long strips if you didn’t buy the pre-cut version, available at a Korean / Japanese grocery store)
  • 12 strips burdock
  • 1 pickle
  • 2 1/2 cups short grain rice (cooked)
  • 2 tablespoons sesame oil (divided)
  • 3/8 teaspoon fine sea salt (or more to taste, divided)
  • 4 seaweed (dried, sheets, gim / sushi nori)
  • 120 grams spinach (4.2 ounces, regular or baby spinach)
  • 2 eggs (beaten)
  • 1/2 carrot (120g / 4.2 ounces, julienned)
  • 4 crab sticks (imitation, depending on the length, cut in half length ways)
  • 4 sticks ham (BBQ Kimbap, cut into long strips if you didn’t buy the pre-cut version, available at a Korean grocery store)
  • 4 pickle (yellow radish, danmuji, cut into long strips if you didn’t buy the pre-cut version, available at a Korean / Japanese grocery store)
  • 12 strips burdock (seasoned edible, root, optional,, available at a Korean grocery store. You can buy the one that’s packaged together with yellow radish pickle like this picture. It’s also sold individually.)
  • 2 1/2 cups short grain rice (steamed)
  • 2 tablespoons sesame oil (divided)
  • 3/8 teaspoon fine sea salt (or more to taste, divided)
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