Low Fat Kimbap
Transform your favorite Korean dish into a healthier delight with this easy-to-make Low Fat Kimbap recipe! With nutrient-rich short-grain brown rice seasoned with a light, tangy mixture of rice vinegar, honey, and salt, this version skips the heavy oils for a guilt-free experience. Packed with vibrant vegetables like carrots, cucumbers, and baby spinach, plus a protein boost from a thinly sliced egg omelet, each roll is a symphony of colors and flavors wrapped in nutritious nori. Perfect for meal prepping or sharing, these low-fat kimbap rolls are rolled tight using a bamboo mat and served fresh in bite-sized pieces. Enjoy them as a wholesome snack or a delicious, balanced lunch with a drizzle of low-fat soy sauce on the side. Ready in just about an hour, this recipe is ideal for those seeking a healthy take on classic Korean cuisine!
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Recipe Information
Ingredients
- 2 cups Short-grain brown rice
- 2.5 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 0.5 teaspoon Salt
- 5 sheets Seaweed sheets (nori)
- 1 large Carrot
- 1 medium Cucumber
- 1 large Egg
- 1 tablespoon Low-fat soy sauce
- 1 cup Baby spinach
- 1 pinch Salt
- Non-stick cooking spray
Instructions
Rinse the short-grain brown rice under cold water until the water runs clear. Combine rice and water in a medium pot. Bring to a boil, cover, reduce heat to low, and simmer for about 30 minutes, until rice is tender and water is absorbed. Remove from heat and let it sit for 10 minutes. Fluff with a fork.
While the rice is cooking, mix rice vinegar, honey, and salt in a small bowl until well combined. Set aside.
Peel the carrot and cut it into long thin strips. Do the same with the cucumber, discarding the seeds. Blanch the spinach in boiling water for 30 seconds, then rinse it in cold water and squeeze out excess moisture.
Spray a non-stick pan with cooking spray and place over medium heat. Beat the egg and pour into the pan, swirling to create a thin omelet. Cook until set, then slide onto a cutting board and slice into thin strips.
Once the rice is done, transfer it to a large bowl. Pour the vinegar mixture over the warm rice and gently fold to combine. Let the rice cool to room temperature.
Place a seaweed sheet shiny side down on a bamboo sushi mat. Spread a thin layer of rice over the nori, leaving about a 1-inch border at the top edge.
Arrange the carrot strips, cucumber strips, spinach, and egg strips in a line across the center of the rice. Drizzle a small amount of low-fat soy sauce over the filling for added flavor.
Lift the edge of the bamboo mat closest to you and roll it over the fillings, applying gentle pressure to keep the roll tight. Continue rolling until the seam is on the bottom. Remove the roll from the mat and set aside seam side down.
Repeat with the remaining nori sheets and fillings.
Use a sharp knife to cut each roll into 6 to 8 pieces, wiping the blade with a damp cloth between cuts to ensure clean edges.
Serve immediately with additional low-fat soy sauce, if desired.
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2095 mg | 91% | |
| Total Carbohydrate | 129.1 g | 47% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 24.1 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 187 mg | 14% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 994 mg | 21% | |
*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.
