20-Min Kimbap — Korean Seaweed Rice Rolls
Crispy-outside, tender-inside seaweed rolls packed with seasoned rice, fresh vegetables, and a touch of sesame. No special equipment needed — just roll, slice, and dip in soy sauce.
- Total time
- 20 min
- Servings
- 2
- Calories
- 312
- Protein
- 7g
Ingredients
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Open the appInstructions
Step 1
Mix cooled rice with 1 tbsp sesame oil, salt, and pepper until grains are glossy and separated.
Step 2
Place a nori sheet shiny-side down on a clean cutting board, leaving a 1-inch border at the top edge.
Step 3
Spread a thin layer of seasoned rice (about 1 cup) evenly across the nori, leaving that top border bare.
Step 4
Arrange a line of cucumber and carrot strips horizontally across the rice, roughly in the middle.
Step 5
Roll the nori tightly away from you using both hands, keeping the vegetables centered. Seal the seam with a wet fingertip.
Step 6
Sprinkle sesame seeds over the seam, then slice the roll into 8 pieces with a sharp wet knife.
Step 7
Repeat with the second nori sheet and remaining rice and vegetables. Serve with soy sauce for dipping.
Tools you’ll need
- cutting board
- sharp knife
- small bowl for mixing
- bamboo rolling mat (optional but helpful)
- small bowl of water (for sealing)
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