Low Sodium Kimbab
Discover the vibrant and nutritious twist on a Korean classic with this **Low Sodium Kimbab** recipe! Perfect for those mindful of their salt intake, this healthier version combines soft, vinegared white rice with colorful layers of fresh vegetables like julienned carrots, crisp cucumber, and tender spinach. A touch of sesame oil brings depth of flavor, while thin strips of smoked turkey and fluffy egg add protein for a satisfying bite. Rolled in savory nori sheets and sprinkled with sesame seeds, this dish is light, wholesome, and full of umami. Whether served as a lunchbox treat, picnic snack, or party platter, these kimbab rolls are easy to make and packed with guilt-free deliciousness. They're a testament to how simple ingredients can create bold, impressive flavors.
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Recipe Information
Ingredients
- 2 cups short-grain white rice
- 2.5 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 5 sheets nori sheets
- 4 cups spinach leaves
- 1 medium, julienned carrots
- 1 medium, julienned cucumber
- 2 large egg
- 2 tablespoons sesame oil
- 2 tablespoons sesame seeds
- 100 grams smoked turkey breast
Instructions
Rinse the rice under cold water until the water runs clear. Drain and combine with 2.5 cups of water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then reduce heat to low, cover, and cook until rice is tender and water is absorbed, approximately 15-20 minutes.
While the rice is cooking, whisk together the eggs and cook in a non-stick skillet over medium heat to form a thin omelet. Flip once to ensure both sides are cooked. Let it cool, then slice into thin strips.
Blanch the spinach in boiling water for about 30 seconds, then immediately rinse under cold water to stop the cooking process. Squeeze out excess water, then toss the spinach with 1 tablespoon of sesame oil and set aside.
In the same skillet, lightly sauté the julienned carrots with a small drizzle of sesame oil over medium heat until slightly softened, for about 3 minutes.
In a small bowl, mix the rice vinegar and sugar until dissolved. Once the rice has finished cooking, gently fold in the vinegar mixture into the rice using a wooden spatula, being careful not to mash the rice.
On a bamboo sushi mat or clean surface, place one nori sheet shiny side down. Evenly spread about 3/4 cup of prepared rice over the nori, leaving a 1-inch border at the top edge.
Arrange a small portion each of spinach, carrot, cucumber, egg slices, and smoked turkey strips evenly along the bottom third of the rice.
Using the bamboo mat, roll the kimbab from the bottom, pressing gently to form a tight cylinder. Use a little water to seal the edge of the nori to itself.
Repeat the process with remaining ingredients to make additional rolls.
Using a sharp knife, slice each roll into 1/2-inch thick slices. Wipe the knife with a damp cloth between cuts to ensure clean slices.
Sprinkle sesame seeds over the sliced kimbab and serve immediately.
Nutrition Facts
Calories |
1301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 19.8 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 1108 mg | 48% | |
| Total Carbohydrate | 150.2 g | 55% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 13.7 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 336 mg | 26% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2139 mg | 46% | |
*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.
