Folded Kimbap
Make these quick and easy nori sandwiches by folding a seaweed sheet and filling it with ingredients of your choice. These kimbap are a fun and unique option for lunch!
Yield: 4 folded kimbap
Calories: 481kcal
Ingredients
- 1 sushi rice “rice cooker” cup
- ½ tsp sesame oil
- 4 seaweed sheets
Filling #1 - spicy pork
- 2 perilla leaves
- 1 cheese slice
- ⅓ carrot, julienne
- sesame seeds
- pork:
- 70 g pork belly
- ¼ garlic, minced
- 1 tsp gochugaru
- 1 tbsp soy sauce
- ¼ tsp fish sauce
- 1 tbsp mirin
- ½ tsp sugar
- ⅛ tsp sesame oil
- black pepper
Filling #2 - salmon
- ½ avocado
- sesame seeds
- 50 g salmon, diced
- 1 tsp Japanese mayonnaise
- 1 tsp sriracha
- 1 egg, omelet
Filling #3 - tuna
- 2 perilla leaves
- 50 g canned tuna
- 1 tbsp mayonnaise
- sesame seeds
- ⅓ carrot, julienne
- 1 egg, omelet
Filling #4 - pork
- 70 g pork belly
- 1 tsp ssamjang
- 2 lettuce leaves
- 50 g kimchi
- ⅕ cucumber, sliced
Instructions
Cook the rice
- Cook the rice. See all info on how to cook perfect rice here.
- Once done, season the rice with ½ tsp sesame oil and mix well. Allow it to cool to room temperature.
Prepare fillings
- 1 - spicy pork: combine the pork belly with garlic, gochugaru, soy sauce, fish sauce, mirin, sugar, sesame oil, and black pepper. Cook over medium-high heat for about 2 minutes or until fully cooked. Chop vegetables.
- 2 - salmon: mix diced salmon with Japanese mayonnaise and sriracha. Prepare the vegetables and cook the omelet.
- 3 - tuna: combine canned tuna with mayonnaise. Prepare the vegetables and cook the omelet.
- 4 - pork & kimchi: cook pork belly with ssamjang for about 2 minutes or until cooked. Chop the vegetables.
Prepare the seaweed sheets
- Fold a seaweed sheet in half, then unfold and fold again in the opposite direction to create a grid of 4 squares.
- Use scissors to cut a slit from the bottom edge to the center intersection.
Assemble the kimbap
- Lay the seaweed sheet rough side up.
- Spread rice on the top right and bottom right quarters of the sheet, leaving a 0.2 inch / 0.5 cm gap at the edges.
- Add your fillings to the designated quarters (see ingredient list or use ingredients of your choice).
- Fold the bottom left quarter over the top left. Fold this onto the top right. Finally, fold over the bottom right quarter to form a compact sandwich.
- Wrap the kimbap tightly in plastic wrap to secure the fillings.
- Using a sharp knife, cut the kimbap diagonally or horizontally.
Notes
- For easier folding, leave about 0.2 inch / 0.5 cm of space free from rice and fillings at the edges.
- Avoid overfilling, as it may make folding difficult and result in an uneven sandwich.
- This recipe yields 4 kimbap sandwiches. Filling quantities are approximate—feel free to customize to your taste.
Nutrition
Serving: 1 kimbap | Calories: 481kcal | Carbohydrates: 39g | Protein: 15g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 575mg | Potassium: 441mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2166IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 2mg
