High Protein Gimbap
Elevate your meal prep or picnic spread with this High Protein Gimbap, a nutritious twist on the classic Korean rice roll! Packed with layers of firm tofu marinated in soy and garlic, tender spinach, fluffy egg strips, and crunchy julienned carrots, this recipe offers a delightful balance of flavors and textures. What makes this gimbap standout is its high-protein content, thanks to the combination of tofu, eggs, and imitation crab, making it a wholesome, energizing option for any time of day. The seasoned short-grain rice, pickled radish, and sesame oil bring authentic Korean flair, while the simple rolling technique ensures perfect bite-sized pieces every time. Perfect as a light lunch, post-workout snack, or vibrant addition to your bento box, this high-protein gimbap is both satisfying and irresistibly tasty. Ready in just an hour, it’s a must-try for anyone looking to combine health and flavor in one beautiful dish.
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Recipe Information
Ingredients
- 2 cups short grain rice
- 2.5 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 8 ounces firm tofu
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 4 cups spinach leaves
- 3 large eggs
- 1 medium carrot, julienned
- 6 pieces imitation crab sticks
- 1 cup yellow pickled radish, sliced
- 2 tablespoons sesame oil
- 5 pieces nori seaweed sheets
- 1 tablespoon sesame seeds
Instructions
Rinse the rice in a fine mesh sieve under cold water until the water runs clear. Combine the rice and 2.5 cups of water in a rice cooker and cook according to the manufacturer's instructions.
While the rice cooks, prepare the tofu: slice the tofu into 0.5-inch thick strips. Marinate in soy sauce and minced garlic for about 10 minutes.
In a non-stick pan over medium heat, cook the marinated tofu strips until golden brown on all sides. Remove and set aside.
In the same pan, lightly sauté the spinach until just wilted. Remove and set aside.
Beat the eggs together and pour into the pan. Cook into a thin omelette, then remove and slice into thin strips.
Quickly sauté the julienned carrot in the pan to tenderize slightly, if desired.
In a small bowl, mix the rice vinegar, sugar, and salt. Once the rice is cooked, gently fold in the vinegar mixture and let the rice cool slightly.
To assemble the gimbap, lay a sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin layer of rice over the nori, leaving the top inch uncovered to seal the roll.
Layer tofu, spinach, egg strips, carrot, imitation crab sticks, and pickled radish horizontally across the rice.
Gently roll the bamboo mat away from you, compressing the ingredients into a tight log. Use a touch of water on the uncovered nori edge to seal the roll.
Brush the roll lightly with sesame oil and sprinkle with sesame seeds.
Repeat the process with remaining ingredients.
Cut each roll into bite-sized pieces using a sharp knife, wiping with a damp cloth between cuts to keep slices clean.
Serve immediately or store in the refrigerator for up to 24 hours.
Nutrition Facts
Calories |
2441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 6405 mg | 278% | |
| Total Carbohydrate | 384.4 g | 140% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 33.1 g | ||
| Protein | 92.8 g | 186% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 762 mg | 59% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2528 mg | 54% | |
*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.
