Kimbap

Kimbap are the Korean version of rolled (or maki) sushi. While they look pretty similar, there are differences.

Kimbap rice is seasoned with sesame oil instead of sweetened vinegar. And kimbap are generally bigger, with a combination of fillings, that tend to be cooked instead of raw.

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Kimbap
(makes four large rolls)

• 2 cups sushi rice
• sesame oil
• salt
• 4 crab sticks, halved lengthwise
• 2 carrots, peeled and julienned
• 2 eggs, beaten
• 200g fresh spinach
• 4 long strips of yellow pickled radish (takuan)
• 4 sheets nori

1. Cook the sushi rice according to packet instructions. Transfer to a large bowl, drizzle with sesame oil, sprinkle with salt and toss to combine.
2. Heat a frying pan over a medium flame. Brush with sesame oil and gently fry the pieces of crab stick. Remove from the pan and set aside.
3. Add a little more sesame oil to the pan. Stir-fry the carrot strips until just cooked. Remove and set aside.
4. Again, add a bit of sesame oil to the pan and increase the heat to medium-high. Pour in the beaten egg, swirling the pan to coat evenly. Cook the omelette on both sides, remove and cut into long strips.
5. Arrange a slice of nori on a sushi mat, shiny side down. Cover two-thirds of the surface with an even layer of rice.
6. Arrange the toppings lengthwise in the centre of the rice. Carefully roll the kimbap, dotting a little water on the edge of the nori to seal, if necessary.
7. Cut each kimbap roll crosswise into several pieces. Serve with soy sauce and slices of pickled radish.

Family score: 9.2 out of 10

Tags: Asian food, dairy-free, finger food, gluten-free, rice