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Colorful Kimbap: Korean Nori Seaweed Rolls

Colorful Kimbap: Korean Nori Seaweed Rolls

Easy-to-make Kimbap (Korean nori seaweed rolls)! Perfect for bento.Great for parties, Ehomaki (sushi rolls served on the first day of spring) or for cherry blossom viewing picnics.

Ingredients: 3 long rolls

Plain cooked rice
2 rice-cooker cups worth (360ml)
Toasted nori seaweed
3 sheets
Seasonings
Sesame oil
1 tablespoon
Toasted white sesame seeds
a small amount
Salt
to taste
Colorful ingredients (red, yellow, green, white, brown)
Orange or red layer
Carrot
1/3
Crabsticks
Enough to fit in the rolls.
Green layer
Komatsuna or other green
Appropriate amount
Yellow layer
Takuan pickles or thin omelet
Appropriate amount
White layer
Sliced cheese
as needed
Brown layer
Ground meat or sliced beef
50 g
Seasoning for the filling
Sugar
Soy sauce
Salt
Toasted sesame seeds
Sesame oil

Steps

1. In a bowl, season the rice with sesame oil, toasted sesame seeds and a little salt. Taste and add more salt if desired.
2. Slice the carrot into thin strips, season with sesame oil and salt. Microwave for 30 seconds. Slice the takuan into thin strips as well.
3. Parboil the komatsuna and drain. While it's still hot, season with sesame oil and a little salt. Mix together with your hands and squeeze out the excess water.
4. Add 2 teaspoons sugar, 1 teaspoon soy sauce and 1 teaspoon sesame oil to the meat and stir fry in a pan.
5. If you divide the filling ingredients into small portions like the photo, it makes assembling easier.
6. Spread rice evenly on the nori, leaving 1cm bare at the top. Line the filling ingredients a little below the center of the seaweed.
7. Roll up all at once, wrapping in the filling. Press firmly, in the position shown in the photo, to make a nice shape.
8. Cut as desired, arrange on a serving dish and it's done!
9. Great for bentos! Leftover filling can be a side dish!
10. What to do with leftover filling? Add gochujang and sesame oil and make Bibimbap.

Story Behind this Recipe

I often ate kimbap (Korean-style seaweed rolls) when I studied abroad in Korea. I really wanted to eat them in Japan, so I created this recipe! Make your own kimbap using your favorite fillings. Good for bentos, too.