Low Sodium Kimbap
Discover the perfect balance of flavor and health with this Low Sodium Kimbap recipe—a delightful twist on the classic Korean dish that's both heart-friendly and irresistibly tasty. Crafted with nutrient-rich ingredients like crisp julienned carrots, tender blanched spinach, and juicy low-sodium chicken breast, this recipe skips added salt while embracing the savory, umami notes of toasted sesame oil and nori. Fluffy seasoned rice, lightly sweetened with a touch of rice vinegar and sugar, pairs beautifully with the vibrant vegetable and protein-packed fillings. Rolled to perfection and sprinkled with toasted sesame seeds, this low-sodium kimbap is ideal for a light yet satisfying lunch, picnic snack, or appetizer. Ready in under an hour, it’s a healthy, homemade alternative that doesn’t compromise on taste or authenticity.
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Recipe Information
Ingredients
- 2 cups Short-grain rice
- 2.5 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 1 small Carrot
- 2 cups Spinach
- 2 large Eggs
- 1 small Cucumber
- 1 medium Low sodium chicken breast
- 2 teaspoons Toasted sesame oil
- 4 full-size Nori sheets
- 1 tablespoon Toasted sesame seeds
Instructions
Rinse the short-grain rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or pot, and cook according to the rice cooker’s instructions or until the water is fully absorbed on the stovetop.
Once cooked, transfer the rice to a large mixing bowl. Add the rice vinegar and sugar, stirring gently to incorporate without smashing the rice. Let it cool to room temperature.
Peel and julienne the carrot. Blanch the spinach in boiling water for about 30 seconds, then drain and squeeze out excess water.
Whisk the eggs and pour them into a non-stick pan over medium heat to make a thin omelet. Let it cool, then cut it into long strips.
Cut the cucumber into thin strips, about the same length as the nori sheets.
Grill or cook the chicken breast until fully cooked without added salt. Let it cool, then cut into strips.
On a bamboo mat, lay a sheet of nori shiny side down. Spread about 3/4 cup of seasoned rice over two-thirds of the nori, leaving a border at the top.
Arrange a small amount of each filling (carrot, spinach, omelet strips, cucumber, chicken) horizontally across the rice.
Starting from the bottom, use the bamboo mat to roll the nori tightly over the fillings. Continue to roll while applying gentle pressure until you reach the border. Moisten the top edge with a bit of water to seal the roll.
Repeat with the remaining ingredients to make three more rolls.
Brush the outside of each roll with a little sesame oil and sprinkle with toasted sesame seeds.
Use a sharp knife to slice each kimbap roll into about 8 pieces. Serve immediately or store in the fridge for later consumption.
Nutrition Facts
Calories |
1031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 401 mg | 17% | |
| Total Carbohydrate | 134.2 g | 49% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 8.6 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 294 mg | 23% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1321 mg | 28% | |
*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.
