Low Fat Gimbap
Elevate your lunch game with this vibrant and healthy Low Fat Gimbap recipe, a Korean-inspired dish that's brimming with fresh flavors and wholesome ingredients. Tender short-grain rice seasoned lightly with sesame oil and salt forms the base, while nutrient-packed spinach, crisp carrot, refreshing cucumber, and flavorful marinated chicken breast combine to create a filling that's as nutritious as it is delicious. Rolled in silky nori sheets and sliced into bite-sized pieces, this lower-calorie twist on traditional gimbap is perfect for meal prepping, picnics, or a light dinner. With just 55 minutes of prep and cooking time, this visually stunning dish is quick and easy to make — no frying required! Serve with a splash of rice vinegar for a tangy finish, and enjoy a guilt-free taste of Korea's classic comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Short-grain rice
- 2.5 cups Water
- 0.5 teaspoon Salt
- 1 teaspoon Sesame oil
- 5 pieces Nori sheets
- 1 bunch Spinach
- 1 large Carrot
- 1 medium Cucumber
- 250 grams Cooked chicken breast
- 1 tablespoon Soy sauce
- 1 clove Garlic
- 1 tablespoon Rice vinegar
Instructions
Rinse the rice under cold water until the water runs clear. Add the rice and water to a rice cooker and cook according to the manufacturer's instructions.
Once cooked, transfer the rice to a large bowl to cool slightly. Season it with salt and sesame oil, then stir gently to combine.
While the rice is cooking, prepare the fillings: Blanch the spinach in boiling water for 1 minute, then transfer it to a bowl of iced water to stop the cooking. Drain and squeeze out excess water.
Peel the carrot and julienne it into thin strips. Similarly, cut the cucumber into thin strips.
Slice the cooked chicken breast into thin strips. In a small bowl, mix the chicken with soy sauce and minced garlic to add flavor.
Lay one nori sheet on a bamboo sushi mat, shiny side down. Spread a layer of seasoned rice evenly over the nori, leaving a 2 cm margin at the top edge.
Arrange a small portion of spinach, carrot, cucumber, and chicken strips horizontally across the center of the rice.
Carefully lift the edge of the bamboo mat closest to you and begin to roll the nori over the filling, pressing gently but firmly to shape the roll. Seal the roll by moistening the edge with a bit of water.
Repeat the process with the remaining nori sheets and fillings.
Using a sharp knife, slice each roll into 1 cm thick pieces. Serve with rice vinegar on the side for dipping, if desired.
Nutrition Facts
Calories |
1218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 2411 mg | 105% | |
| Total Carbohydrate | 140.7 g | 51% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 7.4 g | ||
| Protein | 99.8 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2377 mg | 51% | |
*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.
