Veggie Kimbap Rolls
Crispy rice rolls packed with pickled radish, cucumber, egg, and spinach—no cooking required except steaming the rice. Slice, dip in gochujang mayo, and eat.
- Total time
- 20 min
- Servings
- 2
- Calories
- 310
- Protein
- 8g
Ingredients
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Open the appInstructions
Step 1
Heat oil in a skillet over medium. Pour beaten egg in, tilt to spread thin, cook 90 seconds per side until set. Slide onto a cutting board and slice into strips.
Step 2
Place nori on a bamboo mat shiny-side down. Spread a thin layer of cooled rice across the nori, leaving a 0.5-inch strip at the top.
Step 3
Arrange a line of pickled radish, cucumber, egg, and spinach horizontally across the rice about 2 inches from the bottom.
Step 4
Roll the mat toward you, pressing gently as you go, until the nori wraps around and seals at the top strip.
Step 5
Let the roll rest seam-side down for 30 seconds. Using a wet, sharp knife, slice the roll into 6–8 pieces with one clean motion per slice.
Step 6
Stir gochujang with 1 tbsp water to make a dipping sauce. Serve rolls with sauce on the side.
Tools you’ll need
- 12-inch skillet
- bamboo sushi mat
- sharp knife (8-inch chef's knife preferred)
- cutting board
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