Korean Seaweed Rice Rolls (Kimbap) Recipe | Yummly

Korean Seaweed Rice Rolls (Kimbap)

BEYOND KIMCHEE
18Ingredients
70Minutes

Ingredients

US|METRIC
  • 3 cups sushi rice (short grain)
  • 3 1/2 cups water
  • 1 piece kelp (dried sea, aka; dishima or kombu)
  • 1/3 cup rice vinegar
  • 4 tablespoons white sugar
  • 1 teaspoon salt
  • 1 tablespoon sesame seeds (optional)
  • 2 carrots (sliced into 3/8" strips)
  • 3 eggs (beaten with pinch salt)
  • 1 pickled radish (sliced into long 3/8" strips)
  • 1 bunch spinach (blanched)
  • 1 sheet fish cake (flat, cut into 3/8" strips)
  • 4 imitation crab (long, strips, cut into make 3 strips each)
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • salt
  • 10 sheets seaweed (dry roasted)
  • sesame oil (for rubbing)
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