Sushi / Kimbap Roll

90 Minutes


Preparation Time:


Perfect on-the-go meal
Best to bulk-prepare for later


Perfect on-the-go meal
Best to bulk-prepare for later


Fillings (highly variable, choose 1-2 veg and 1 protein per roll):

  • Vegetables: cucumber, carrots, pickled radish, water spinach, kimchi, avocado

  • Protein: chicken, eggs, tofu, beef, tuna, salmon (canned or sashimi), cheese


  • Seaweed paper (Yaki Nori in Japanese, Gim in Korean)

  • Short grain rice, brown or white

  • Vinegar OR sesame oil


Making the Rice:

  1. Cook rice in rice cooker using a 1:2 rice:water ratio. If you’re an expert, use the finger method! (i.e. fill water until level reaches the first joint of your finger!). If you don’t have a rice cooker, cook rice in a pot for 30 minutes or until rice is thoroughly cooked.

  2. Mix with ½ teaspoon of salt and 2 tablespoons of sesame oil OR vinegar.

  3. Allow the rice to cool until it’s no longer steaming.


  • Chicken, tofu or beef: cut into strips

  • Marinade with 2 tsp soy sauce + 1 clove minced garlic + pinch of ground black pepper + 1 tbsp + 1 tbsp brown or white sugar + 2 tsp sesame oil

  • Pan fry until cooked

  • Carrots, cucumber, pickled radish, kimchi, avocado: Cut into thin strips (matchstick sized). Optional: mix with ¼ tsp of salt and sauté for 1 minute.

  • Water spinach: blanch for 1 minute, chop into chunks

  • Egg: beat until well mixed, pan fry on a non-stick pan with a layer of oil on low heat, spread into large circle, flip until both sides are well cooked (eggs should be yellow, not brown), cut into strips


  • Roll on bamboo mat as seen in video 

  • Make sure to leave 1cm margin at the beginning and end of the seaweed with no rice, and that the end of the roll is tucked underneath and tightly packed.

  • Note: Cling wrap also works if you dont have a bamboo mat Video link on the wrapping process can be found here: 

Once finished, cut in 1cm pieces or enjoy it as a roll!

Nutritional Value