This colorful Korean staple is perfect for spring or summer picnics or enjoyed on-the-go, and it’s packed full of a variety of ingredients! While prepping all the ingredients, you’ll likely smell the delicious nutty aroma of roasted sesame oil, which I add to many of the components and also at the end to coat each roll (for that extra shine and aroma)! I chose to use Ribeye roll bulgogi, egg, carrots, imitation crab, spinach, danmuji, and cucumbers, but you can use your imagination for your own ingredients! (PSA: I learned from my Korean friends not to call this sushi! It’s like referring to a Greek gyro as a Mexican burrito. Oops!).
Ottogi Roasted Sesame Oil: Voted as the top sesame oil in America’s Test Kitchen, this sesame oil has a beautiful deep golden color and a temptingly nutty aroma. I use it most often as a finishing oil, but I also add it to many marinades and to occasionally stir-fry as well. Just 1-2 teaspoons go a long way in imparting a full-bodied, nutty aroma! Great to have on hand in any pantry. It can be purchased at most Asian supermarkets or online on Amazon!
Assembly:
Place one seaweed sheet (shiny side down) onto a bamboo mat roller.
Place about ½ cup seasoned rice or just enough to thinly spread over the bottom 2/3 of your seaweed (leave about 2” space up at the top).
Sprinkle on some furikake rice seasoning (I used Ottogi’s Rice Friend Vegetable Flavor) (optional).
Staying in the middle of your rice, horizontally place all ingredients in one by one, making sure not to add excessive amounts (will make it difficult to properly wrap; don’t follow my mistake, haha!).
With your thumbs as support underneath the bamboo roller, use the rest of your fingers to firmly compact the fillings and then begin to roll forward/upward.
Once the bottom end of the seaweed has reached the end of your rice line, light squeeze the roller to further compact the ingredients.
Unroll the bamboo mat, place a little sesame oil on the exposed seaweed with your finger, and complete the roll
Before serving, to create extra shine and flavor, coat the entire surface of the kimbap with toasted sesame oil (with a brush or your fingers). Carefully rub sesame oil over your knife and slice about ½” pieces. Serve and enjoy immediately!
