A delicious combination of smoked salmon, yellow radish, cucumber and avocado rolled up in a sesame flavoured rice roll.
I was going through the fridge looking for some inspiration and lo and behold I found all the ingredients for a fabulous kimbap! My brother-in-law had smoked me some salmon, my mom had given me avocados before they left on a trip and I always have yellow Korean radish and cucumber on hand. Lucky for my yobo, since if I ever ask what he wants for dinner he always says “kimbap!”
Now you might be thinking, “aren’t these sushi rolls?” They obviously are very similar with a few distinct differences. One of them being the seasoning for the rice; kimbap utilizes sesame oil and salt to flavour the rice while Japanese rolls use sushi vinegar. Another distinction is the ingredients; kimbap tends to have more ‘stuff’ in them and they usually include of pickled yellow radish. I must admit though that the avocado is not very authentically Korean 🙂
So if you haven’t given kimbap a try, here is your chance!
Yield: 10 rolls
The things you need:
- 8 cups cooked sticky rice (4 cups uncooked = 8 cups cooked)
- a package of kim, seaweed or nori sheets (10 pieces) I just buy what is on sale. I am not too picky!
- 1 tbsp sesame oil
- 1/2 tsp salt
- 1/2 a cucumber
- Korean pickled yellow radish (see pic… available at Asian markets)
- 1 avocado
- 1 fillet of smoked salmon
- cook the rice. I used 2 cups white and 1 cup brown this time (trying to be healthy!) For a step by step on rice, see here
- once the rice is made, allow it to cool for a few minutes, add the sesame oil and salt and mix well
- cut the radish into 10 long thin pieces (6 inches)
- cut the cucumber into 4 long pieces (6 inches), give the column of seeds to one of your helpers to gnaw on and slice the outside chunks into 10 long pieces
- peel the avocado, take out the seed and slice thinly
- break the salmon fillet into smallish pieces
- put the sheet of kim, seaweed, on a bamboo roller
- scoop 3/4c + a little smidge rice onto the seaweed
- nicely spread out the rice on the top 2/3 of the seaweed
- place the ingredients on the bottom end of the rice
- carefully make one roll from the rice side to cover the ingredients and pinch it nice and tight
- roll the roll over the rest of the seaweed nice and tight
- take a few little grains of rice to act as glue and place them on the loose end of the seaweed and squeeze roll tightly
- let the roll sit a few minutes before cutting
- cut with a sharp clean knife into small bite size pieces (this way it looks like more and you can eat it gracefully!)
Kimbap kids in the kitchen!
If you like rolls, check out these: