Low Sodium Gimbap
Delight in the vibrant flavors and health-conscious twist of Low Sodium Gimbap, a lighter take on Korea’s beloved rice roll. Perfect for those seeking reduced-sodium meals without sacrificing taste, this recipe balances tender short-grain rice, crisp vegetables, savory eggs, and low-sodium imitation crabsticks, all wrapped in roasted nori sheets. With a touch of sesame oil and lightly seasoned rice vinegar, each bite is packed with fresh, satisfying textures and subtle umami. Ideal for meal prep, picnics, or quick lunches, this low-sodium gimbap is easy to make and endlessly customizable. Slice these rolls into bite-sized pieces for a wholesome, portable treat that's as visually stunning as it is delicious!
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Recipe Information
Ingredients
- 2 cups Short grain white rice
- 2.5 cups Water
- 2 tablespoons Sesame oil
- 5 pieces Roasted seaweed sheets (nori)
- 3 cups Spinach
- 2 medium Carrots
- 1 large Cucumber
- 3 large Eggs
- 5 pieces Cooked low-sodium imitation crabsticks
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.25 teaspoon Salt
Instructions
Rinse the short grain white rice thoroughly under cold water until the water runs clear. Combine the rice and 2.5 cups of water in a rice cooker or a pot, and cook according to the rice cooker instructions or bring to a boil, reduce heat, cover, and simmer for about 18 minutes on the stovetop.
While the rice is cooking, wash the spinach thoroughly and blanch it in boiling water for 30 seconds. Immediately transfer to an ice bath, then drain and squeeze out any excess water. Drizzle with 1/2 tablespoon of sesame oil and set aside.
Peel the carrots and slice them into thin matchsticks. Lightly sauté them in a pan with 1/2 tablespoon of sesame oil over medium heat for 2-3 minutes or until slightly tender. Set aside to cool.
Cut the cucumber lengthwise into thin strips after removing the seeds. Set aside.
In a bowl, beat the eggs and pour into a non-stick pan to create a thin omelet. Cook on medium heat until set, flipping once. Let cool, then cut into long strips.
In a small bowl, mix rice vinegar, sugar, and the salt, then gently fold this mixture into the cooked rice once it's done, along with the remaining sesame oil. Allow the rice to cool until it's warm but manageable.
Lay one sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin, even layer of rice over the nori, leaving a 1-inch border at the top edge of the nori farthest from you.
In the bottom third of the rice, arrange some spinach, carrots, cucumber, egg strips, and an imitation crabstick.
Use the bamboo mat to carefully roll the gimbap away from you, using gentle pressure to pack the roll tight. Seal the edge of the nori with a little water if necessary.
Repeat the process with the remaining ingredients.
Once rolled, slice each gimbap roll into bite-sized pieces with a sharp knife. Serve with additional low-sodium soy sauce if desired.
Nutrition Facts
Calories |
1565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 12.1 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 1845 mg | 80% | |
| Total Carbohydrate | 216.5 g | 79% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 43.4 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 394 mg | 30% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2419 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.
