Sushi / Kimbap Roll

Preparation Time:

90 Minutes



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


This recipe takes a bit longer than others, but it’s a good one for 1. Bulk preparing for the week and 2. Bonding time with kids as they get to interact with food and eat what they made!
Sushi is a traditional Japanese dish while Kimbap is a traditional Korean dish. They both consist of rice,
seaweed wrapping, and some vegetable and meat fillings. Ingredients are highly variable depending on what style you like to make!
This recipe is adapted for both styles. Ingredients in underline are Korean style, ingredients in italics are
Japanese. Ingredients in normal fonts can be used for both.


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