Gimbap (Korean Sushi Roll) Recipe

A classic Korean rice roll filled with colourful vegetables, egg, ham, crab sticks and pickled vegetables, wrapped in seasoned rice and nori. Serve with kimchi for a complete Korean-inspired meal.

Prep Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Serves: 4–5
Cuisine: Korean
Course: Main Dish

Tags: Gimbap · Korean Recipes · Sushi Rolls · Rice Recipes · Nori · Easy Recipes

Ingredients

For the Rice

• 500g Japanese short-grain rice
• 600ml cold tap water
• 4 tbsp sushi vinegar

For the Fillings

• 1 medium cucumber, cut into long strips
• 2 eggs, made into an omelette and cut into thin strips
• 1 medium carrot, boiled, drained and cut into long strips
• A small amount of ham or luncheon meat, cooked and cut into long strips
• 4 crab sticks
• 120g spinach, boiled and drained
• Pickled radish and seasoned burdock, a few pieces
• 5 sheets nori
• 1 tbsp sesame oil
• 1 tbsp sesame seeds

To Serve

• Kimchi

Method

1. Prepare the rice

Wash the rice several times under cold water and allow it to drain.

Place the rice in a heavy-based saucepan and add 600ml water.

Bring to the boil over medium heat with the lid on.

Once the rice begins to boil, reduce the heat and cook for 15–20 minutes, until all the water has been absorbed.

Remove from the heat and allow the rice to cool for approximately 15 minutes.

2. Season the rice

Add the sushi vinegar one tablespoon at a time, mixing well after each addition.

Continue mixing until the vinegar has been absorbed into the rice.

Allow the rice to cool completely.

3. Prepare the fillings

Prepare all the fillings before assembling the gimbap.

Cut the cucumber, omelette, carrot, ham and crab sticks into long strips.

Boil the spinach, drain well and set aside.

Prepare the pickled radish and seasoned burdock.

4. Prepare the nori

Place a sheet of nori on a bamboo sushi mat with the smooth, glossy side facing down.

5. Add the rice

Place a few large, heaped tablespoons of rice onto the nori.

Spread the rice evenly across the sheet, leaving approximately 2cm uncovered at the far end.

The rice should be approximately 5mm thick.

6. Add the fillings

Arrange the prepared fillings in a line along the centre of the rice.

Avoid overfilling the roll, as this will make it difficult to roll tightly.

7. Roll the gimbap

Use your thumbs and forefingers to lift the end of the bamboo mat closest to you.

Lift the mat over the fillings, enclosing them in the rice.

Gently pull the mat towards you while rolling to create a firm, tight roll.

Continue rolling until the rice reaches the uncovered strip of nori.

Use the mat to gently tighten and shape the roll.

8. Finish the roll

Brush a thin layer of sesame oil over the outside of the finished roll.

Sprinkle with sesame seeds.

9. Slice and serve

Using a sharp knife, cut the gimbap into even slices.

Serve with kimchi.

Notes

• Keep the rice cool: Allow the seasoned rice to cool before assembling to make the rolls easier to handle.
• Do not overfill: Using too much filling can make the gimbap difficult to roll tightly.
• Keep the roll firm: Use the bamboo mat to gently tighten the roll as you go.
• Slice cleanly: Use a sharp knife and wipe it between cuts if the rice starts sticking.
• Customise the filling: Gimbap can be adapted with different vegetables, proteins or pickled ingredients.