What makes the Korean kimbap different from the Japanese maki? The rice is mixed with sesame oil instead of sushi vinegar. Try making it at home!
Kimbap
What makes the Korean kimbap different from the Japanese maki? The rice is mixed with sesame oil instead of sushi vinegar. Try making it at home!
Ingredients
Kimbap
- 2 cups Japanese rice
- 1/4 teaspoon roasted sesame seeds
- 1/4 teaspoon Salt
- 2 teaspoons sesame oil plus extra for brushing
- 2 sheets seaweed (laver)
- water for dabbing
- Egg (scrambled), for filling
- crab sticks (kani) for filling
- spinach leaves (boiled), for filling
- carrot (sticks), for filling
- pickled radish sticks for filling
- pickled burdock sticks for filling
Instructions
- Mix together rice, sesame seeds, salt, and sesame oil.
- Place a sheet of laver (shiny side down) on a bamboo mat. spread a thin layer of rice over the sheet, leaving a third of the space above uncovered.
- Arrange fillings next to each other over the center of the rice. Dab a small amount of water on the uncovered part of the sheet. gently roll the mat towards the uncovered part, making sure that the fillings stay put. Remove the mat and brush the roll with sesame oil. Repeat with remaining ingredients.
- Slice the rolls into 1/2-inch rounds. Tip: To make slicing the rolls easier, rub a little sesame oil on the blade of your knife. Repeat every so often to keep the rice and fillings from sticking to the blade.
Tried this recipe?Let us know how it was!
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