Recipe for Korean-style sushi dish

Here is a recipe for a popular Korean-style sushi dish, Kimbap:


4 cups cooked short grain sushi rice

4 tablespoons rice vinegar

4 tablespoons sugar

2 teaspoons salt

2 tablespoons sesame oil

6 sheets nori seaweed

1 small carrot, julienned

1 small cucumber, julienned

2 ounces pickled radish

2 ounces imitation crab sticks

4 eggs, scrambled and sliced

1 small avocado, sliced


  • In a medium saucepan, cook the sushi rice according to package instructions.
  • In a small saucepan, mix together the rice vinegar, sugar, and salt. Cook over low heat until the sugar has dissolved.
  • Once the rice has finished cooking, transfer it to a large bowl and drizzle the rice vinegar mixture over the top. Stir the mixture gently with a wooden spoon to combine.
  • Add the sesame oil to the bowl and stir to combine.
  • Place a sheet of nori seaweed on a sushi mat, shiny side down. Spread a thin layer of the rice mixture over the nori, leaving a 1/2-inch border at the top edge.
  • Arrange the carrots, cucumber, pickled radish, imitation crab sticks, eggs, and avocado in a line along the center of the rice.
  • Roll the sushi mat tightly around the filling, pressing the top edge of the nori to seal the kimbap. Repeat with the remaining nori and fillings.
  • Slice the kimbap into bite-sized pieces and serve with soy sauce and wasabi, if desired. Enjoy!

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