Gluten-Free Kimbab
Discover the vibrant and satisfying flavors of Gluten-Free Kimbab, a Korean-inspired sushi roll that’s perfect for those avoiding gluten without compromising on taste. This recipe transforms traditional kimbab into a health-conscious delight by using gluten-free soy sauce and nori sheets to encase seasoned short-grain rice, crisp julienned vegetables, tender spinach, and delicate strips of egg omelet. Brimming with fresh textures and savory notes, this dish comes together in under an hour, making it an excellent choice for meal prep, picnics, or quick lunch ideas. Finished with nutty toasted sesame seeds, each bite is packed full of flavor that’s sure to impress. Serve with extra gluten-free soy sauce for dipping, and enjoy this wholesome, gluten-free twist on a beloved Korean classic.
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Recipe Information
Ingredients
- 2 tablespoons Gluten-free soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 2 cups Cooked short-grain rice
- 4 sheets Gluten-free seaweed (nori) sheets
- 1 medium Cucumber
- 1 medium Carrot
- 2 large Eggs
- 1 tablespoon Sesame oil
- 1 cup Spinach
- 1 tablespoon Toasted sesame seeds
Instructions
In a small bowl, mix the gluten-free soy sauce, rice vinegar, sugar, and salt. Stir until the sugar is dissolved. Use this mixture to season the cooked rice.
Place the seasoned rice in a large bowl, and gently mix with a rice paddle or spoon. Set aside and allow it to cool to room temperature.
Julienne the cucumber and carrot into thin strips and set aside.
In a non-stick pan, cook the eggs into a thin omelet, then cut into narrow strips.
Blanch the spinach in boiling water for 30 seconds, then drain and squeeze out excess water. Season lightly with a pinch of salt and a few drops of sesame oil.
To assemble, place a sheet of nori, shiny side down, on a bamboo sushi mat. Spread about 1/2 cup of seasoned rice over two-thirds of the nori sheet. Keep your hands slightly wet to prevent rice from sticking.
Arrange a few strips of cucumber, carrot, egg, and spinach horizontally on top of the rice, about 2 inches from the bottom edge of the nori sheet.
Start rolling from the bottom, using the bamboo mat to help, and roll tightly until the filling is enclosed, then continue rolling to the top edge. Gently press along the roll to seal.
Repeat the process with the remaining nori sheets and ingredients.
Using a sharp knife, slice each roll into 1/2-inch thick pieces.
Sprinkle with toasted sesame seeds and serve with extra gluten-free soy sauce for dipping if desired.
Nutrition Facts
Calories |
984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4434 mg | 193% | |
| Total Carbohydrate | 145.7 g | 53% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 18.9 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 242 mg | 19% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1013 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
