Low Fat Kimbab
Delight in the flavors of Korean cuisine with this Low Fat Kimbab recipe—an irresistibly light and healthy twist on the traditional kimbap. Featuring wholesome ingredients like sushi rice, fresh vegetables, and imitation crab sticks, this recipe offers a perfect balance of textures and flavors. Seasoned with a touch of sesame oil and soy sauce, every bite is bursting with umami goodness while staying low in fat. This quick and easy recipe, ready in just 45 minutes, is ideal for meal prep, picnics, or a nutritious lunch. Rolled in nutrient-rich nori sheets and filled with colorful, fresh ingredients like spinach, julienned carrots, and cucumbers, these bite-sized delights are as visually appealing as they are delicious. Try this simple yet satisfying Low Fat Kimbab recipe today for a guilt-free taste of Korea!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 cups sushi rice
- 2.5 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 large eggs
- 1 cup spinach
- 1 medium carrot
- 0.5 cucumber
- 4 imitation crab sticks
- 1 tablespoon soy sauce
- 4 nori sheets
- 1 teaspoon vegetable oil
- 1 tablespoon sesame oil
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice with 2.5 cups of water in a rice cooker and cook according to the manufacturer's instructions.
Once the rice is cooked, mix in the rice vinegar, sugar, and salt. Let it cool to room temperature.
In a small bowl, beat the eggs. Heat a non-stick skillet with 1 teaspoon of vegetable oil over medium heat. Pour in the eggs, cook until set, and then fold and slice into strips.
Blanch the spinach in boiling water for 1 minute, drain, and rinse under cold water. Squeeze out excess water, season with a dash of soy sauce, and set aside.
Julienne the carrot and cucumber into thin strips.
Set out all your ingredients: sliced egg omelet, blanched spinach, julienned carrots and cucumber, imitation crab sticks, and seasoned rice.
Place a sheet of nori on a bamboo sushi mat. Spread a thin, even layer of rice across the nori, leaving a 1-inch border at the top.
Arrange a small amount of each filling (egg strips, spinach, carrots, cucumber, and crab sticks) horizontally across the middle of the rice.
Using the bamboo mat, carefully roll the nori and rice over the fillings, pressing gently but firmly to ensure a tight roll. Continue to roll, using the mat to help shape and tighten the kimbap.
Seal the edge of the nori by lightly moistening it with water. Repeat with the remaining ingredients.
Lightly brush the finished rolls with sesame oil for flavor and shine.
Use a sharp knife to slice each roll into bite-sized pieces. Serve immediately and enjoy your Low Fat Kimbap!
Nutrition Facts
Calories |
355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1456 mg | 63% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 8.3 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 105 mg | 8% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 405 mg | 9% | |
*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.
