Gluten-Free Kimbap
Discover the delightful world of "Gluten-Free Kimbap," a vibrant and flavorful Korean-inspired dish that's perfect for those following a gluten-free lifestyle. This recipe takes the beloved kimbap and transforms it into a healthier option by using gluten-free soy sauce and short-grain rice without compromising on taste or authenticity. Packed with colorful vegetables like carrot, cucumber, and spinach, each roll bursts with fresh, crunchy textures. Optional fillings include savory gluten-free beef bulgogi or plant-based tofu, making it versatile for various dietary preferences. The seasoned rice, aromatic sesame oil, and a sprinkle of sesame seeds bring everything together, while the thinly layered egg and crisp nori sheets complete this on-the-go meal. Quick to prepare in under an hour and packed with wholesome ingredients, this gluten-free kimbap is perfect for school lunches, picnics, or a light, satisfying dinner.
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Recipe Information
Ingredients
- 2 cups Gluten-free short grain rice
- 2 cups Water
- 2 tablespoons Gluten-free soy sauce
- 2 tablespoons Sesame oil
- 0.5 teaspoon Salt
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 1 cup Spinach
- 1 cup Cooked gluten-free beef bulgogi or tofu (optional)
- 2 Eggs
- 4 Nori sheets
- 1 tablespoon Sesame seeds
Instructions
Rinse the gluten-free short grain rice under cold water until the water runs clear and drain.
Combine the rinsed rice and 2 cups of water in a rice cooker and cook according to the manufacturer's instructions.
Once cooked, let the rice sit covered for about 10 minutes, then transfer to a large bowl to allow it to cool slightly.
Season the warm rice with 1 tablespoon of sesame oil, 2 tablespoons of gluten-free soy sauce, and 0.5 teaspoon of salt. Mix gently but thoroughly.
In a pan, heat 1 teaspoon of sesame oil over medium heat. Add the julienned carrots and sauté for about 2-3 minutes until slightly softened. Set aside.
Blanch the spinach briefly in boiling water, just until wilted, then immerse in cold water. Drain and squeeze out excess moisture. Season lightly with salt and 0.5 teaspoon of sesame oil.
Beat the eggs and cook in a non-stick pan over medium-low heat to make a thin omelette. Once cooked, slice into thin strips.
Place a sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin layer of seasoned rice evenly over the nori, leaving about 2 inches of the top edge bare.
Layer the cooked bulgogi or tofu (if using), sliced egg, carrots, cucumber, and spinach across the center of the rice.
Starting from the bottom, use the bamboo mat to roll the nori and its fillings tightly, applying gentle pressure to maintain a firm roll.
Wet the top edge of the nori with a bit of water to seal the roll, pressing slightly to secure the edge.
Repeat with the remaining ingredients to make additional rolls.
Brush each roll lightly with sesame oil and sprinkle with sesame seeds.
Slice each roll into bite-sized pieces and serve immediately, or pack for later enjoyment.
Nutrition Facts
Calories |
1447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 4308 mg | 187% | |
| Total Carbohydrate | 148.4 g | 54% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 18.1 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 250 mg | 19% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1552 mg | 33% | |
*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.
