Low Carb Kimbap
Experience the delicious fusion of traditional Korean flavors with a modern, health-conscious twist in this vibrant Low Carb Kimbap recipe! Perfect for keto enthusiasts or anyone looking to reduce carbs, this recipe swaps classic white rice for tender, seasoned cauliflower rice while keeping all the colorful, nutrient-packed fillings you love. Crisp carrot, crunchy cucumber, vibrant red bell pepper, and fresh spinach combine with savory tamari-seasoned chicken, a delicate omelette, and a touch of sesame oil, all wrapped snugly in nutrient-rich nori sheets. Easy to prepare and great for meal prep, these bite-sized rolls are as visually stunning as they are satisfying. Whether you’re serving them as a light lunch, party appetizer, or on-the-go snack, this low-carb kimbap pairs perfectly with a side of tamari or soy sauce for dipping. Healthy, flavorful, and surprisingly simple, this dish brings guilt-free indulgence to your table!
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Recipe Information
Ingredients
- 1 head Cauliflower florets
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 4 sheets Nori sheets
- 1 medium Carrot
- 1 medium Cucumber
- 1 medium Red bell pepper
- 2 Eggs
- 2 tablespoons Tamari or soy sauce
- 1 teaspoon Sesame oil
- 1 cup Cooked chicken breast, sliced thinly
- 1 cup Spinach leaves
- 1 teaspoon Sesame seeds
Instructions
Start by preparing the cauliflower rice. Cut the cauliflower head into florets and pulse them in a food processor until they achieve a rice-like consistency.
Heat olive oil in a large pan over medium heat. Add the cauliflower rice and cook for about 5 minutes, stirring frequently until tender. Season with salt and remove from heat to cool.
Meanwhile, julienne the carrot, cucumber, and red bell pepper into thin strips.
In a small bowl, beat the eggs with a pinch of salt. Heat a non-stick pan over medium heat and pour the eggs to make a thin omelette. Cook until set, then transfer to a cutting board and slice into thin strips.
Lay down one nori sheet on a bamboo sushi mat, shiny side down. Spread a quarter of the cauliflower rice evenly on the nori sheet, leaving about 1 inch at the top edge.
Arrange an assortment of carrot, cucumber, red bell pepper, omelette strips, sliced chicken, and spinach leaves at the lower third of the rice layer.
Drizzle a small amount of tamari or soy sauce and sesame oil over the vegetables and chicken.
Use the sushi mat to tightly roll the nori sheet over the fillings into a log shape. Seal the edge with a little water.
Repeat the process with the remaining nori sheets and ingredients.
Using a sharp knife, slice the rolls into 1-inch thick pieces. Sprinkle sesame seeds on top for garnish.
Serve immediately with additional tamari or soy sauce for dipping.
Nutrition Facts
Calories |
1085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 566 mg | 189% | |
| Sodium | 5018 mg | 218% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 21.6 g | ||
| Protein | 106.6 g | 213% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 325 mg | 25% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3809 mg | 81% | |
*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.
