Gimbap: Korean rice roll
Gimbap is similar to Japanese sushi, but the rice is usually seasoned with sesame oil instead of rice vinegar. In addition, gimbap usually does not contain raw fish, unlike Japanese sushi.
4 persons
1 hour
Korea
Ingredients
Based on 4 persons
- 2 cups of uncooked rice
- 3 cups of water
- 1 tablespoon of sesame oil
- 1/4 teaspoon of salt
- 1 yellow rettich
- 1 jar of kimchi
- 1 can of Korean spicy tuna
- 200 gram Chinese spinach
- 4 seaweed sheets
Extra needs
- bamboo mat
- rice cooker
- Wash the rice several times until the water runs clear. Drain the water and set the rice aside for 30 minutes. Place the drained rice with water in a rice cooker and turn it on. Once the rice is ready, let it steam for another 10 minutes in the rice cooker. Add salt and sesame oil to taste. Mix everything together well. Let the rice cool for 15 minutes and cover it with a damp tea towel.
- Cut the yellow radish into long thin strips and the kimchi into fine strips. Cut the Chinese spinach into large pieces and stir-fry it with a little sesame oil. Spoon the tuna into a bowl.
- Place a seaweed sheet with the shiny side down on a bamboo mat.
- Divide the amount of rice over the seaweed lettuce, stopping about 2 cm from the furthest end. Press the rice with your fingers.
- Place the fillings on the bamboo mat.
- Hold the filling in place with your fingers. Lift the mat with your thumbs. Roll the sushi tightly. Make sure your mat does not roll. Press the roll firmly with the mat.
- Cut the ends of the rolls straight with a sharp knife. Then cut the rolls into six to eight equal pieces. Always dip the knife in water briefly so that the rice does not stick to it while cutting.
Enjoy your meal!