The rice is seasoned with sesame oil, not vinegar. That one difference separates gimbap from Japanese maki completely.
What You Need
- 3 cups short-grain rice, cooked
- 4 full sheets nori
- 1.5 tbsp sesame oil + extra for brushing
- ½ tsp salt
Fillings:
- Danmuji (yellow pickled radish), cut in long strips — essential
- 2 cups spinach, blanched and squeezed dry, seasoned with sesame oil + salt
- 2 eggs, cooked into a flat omelet and cut in strips
- 2 carrots, julienned and stir-fried with salt
- 4 strips surimi (imitation crab) or ham
How to Make It
Season rice: While hot, fold in sesame oil and salt. Cool to slightly warm.
Assemble each roll: Nori shiny-side down on bamboo mat. Spread ¾ cup rice evenly, leaving 3cm gap at far edge. Lay fillings in a horizontal line across the bottom third.
Roll: Lift the bottom edge and roll toward the far edge, pressing firmly as you go. Seal the edge.
Brush and slice: Brush exterior with sesame oil. Cut into 2cm rounds with a sharp knife, wiping clean between cuts.
Serve at room temperature. No soy sauce needed — already seasoned.
From our Seoul Meets Mexico City collection.