Kimbop (Korean Sushi)14 Reviews
- Prep: 40 min
- Cook: 20 min
- Ready In: 1 hr
“I received this great recipe for Korean Sushi from a Korean friend of mine. It is different and very good!” - by Katie K
Original recipe yields 4 servings
- Rinse the rice in a strainer or colander until the water runs clear. Combine the rice with water in a saucepan. Bring to a boil, then reduce the heat to low; cover and simmer until rice is tender, 12 to 14 minutes. Spread cooked rice onto a baking sheet to cool. Season with 1 tablespoon of sesame oil and salt.
- While the rice is simmering, pour the eggs into a skillet over medium-high heat and allow to cook without stirring or turning to get a flat layer of cooked egg. When egg is completely cooked, remove from skillet and set aside on a cutting board to cool.
- Separate the nori sheets onto a flat surface and divide the cooled rice between them, leaving only a half-inch strip of seaweed visible at the top of each sheet. Arrange strips of egg, cucumber, carrot, cheese, and ham in thin layers on top of the rice. Beginning with the bottom of each sheet of nori, use a bamboo sushi mat to firmly roll each piece into a cylindrical shape. Brush each roll with 1/2 teaspoon of sesame oil and cut into six even pieces.
Amount Per Serving (4 total)
- 354 cal
- 15.2 g
- 41.2 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"It sounds good but my mom is Korean and she has never made it with ham or cheese. We always ate it with egg, carrots, dakquan(which is pickled yellow radish), and occasionally beef or dried squid...." See more"
"Yes, again the cheese is weird to me too, but with that said kimbap can be made anyway you want. Kim - is seaweed and bap - is rice, the possibilities are endless and I had it many ways. Each family..." See more makes it differently. I personally like mine with dak - quang (pickled radish), bulgogi (korean beef), steamed spinach, egg and carrots. It's just what I'm used to. "
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