Low Carb Gimbap
Experience the vibrant flavors of traditional Korean gimbap with a modern twist in this Low Carb Gimbap recipe! Perfect for keto-friendly and health-conscious eaters, this delightful dish replaces the usual white rice with nutritious cauliflower rice, seasoned with sesame oil and soy sauce for a savory base. Fresh vegetables like cucumber, carrot, spinach, and radish sprouts pair beautifully with strips of omelet and imitation crab for a colorful and satisfying filling. Rolled tightly in nori sheets, these bite-sized delights are bursting with flavor, texture, and wholesome ingredients, all while staying gluten-free and low-carb. Whether you’re meal prepping, hosting a gathering, or craving a light yet indulgent snack, this Low Carb Gimbap is a show-stopping treat served with soy sauce on the side.
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Recipe Information
Ingredients
- 5 pieces Nori sheets
- 1 large head Cauliflower
- 1 medium Cucumber
- 1 medium Carrot
- 2 large Eggs
- 0.5 teaspoon Salt
- 2 teaspoons Sesame oil
- 0.25 teaspoon Ground black pepper
- 1 cup Spinach
- 0.5 cup Radish sprouts (optional for garnish)
- 2 tablespoons Soy sauce
- 5 pieces Imitation crab sticks
Instructions
Begin by cutting the cauliflower into florets and pulse in a food processor until it achieves a rice-like texture. Set aside.
Peel and julienne the carrot and cucumber into thin, long strips.
In a small bowl, beat the eggs and season with a pinch of salt and pepper. Heat a non-stick pan over medium heat, add a teaspoon of sesame oil, and cook the egg into a flat omelet. Remove from heat and slice into long strips.
In the same pan, quickly sauté the spinach until wilted, for about 1-2 minutes. Remove from heat.
Lightly season the cauliflower rice with a few drops of sesame oil, soy sauce, salt, and pepper. Stir well to combine.
Lay a nori sheet on a bamboo sushi mat, shiny side down.
Spread a thin layer of cauliflower rice over the nori, leaving about 1 inch at the top to seal the roll.
Arrange a few slices of carrot, cucumber, spinach, egg strips, and one imitation crab stick along the bottom edge of the rice.
Using the sushi mat, tightly roll the gimbap from the bottom, pressing gently to ensure even distribution of the filling.
Dampen the top edge of the nori with a little water to seal the roll.
Repeat the process with the remaining ingredients.
With a sharp knife, slice each roll into bite-sized pieces, wiping the knife with a damp cloth between cuts to ensure clean slices.
Serve the low carb gimbap with additional soy sauce on the side, and optionally garnish with radish sprouts.
Nutrition Facts
Calories |
858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 12.1 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 4892 mg | 213% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 31.0 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 400 mg | 31% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3885 mg | 83% | |
*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.
