Gluten-Free Kimbap

Dive into the vibrant world of Korean cuisine with this Gluten-Free Kimbap recipe, a fresh twist on the classic seaweed rice roll that’s perfect for those avoiding gluten. Made with seasoned gluten-free short-grain rice, colorful julienned vegetables like carrots, cucumber, and spinach, along with optional fillings like savory gluten-free beef bulgogi or tofu, this recipe delivers bold flavors and wholesome ingredients. Each bite is wrapped in a crisp nori sheet and garnished with a hint of sesame oil and seeds, creating an irresistible combination of textures. Whether served as a light lunch, portable snack, or party appetizer, Gluten-Free Kimbap is a fun and customizable dish that’s as beautiful to look at as it is delicious to eat. Ideal for meal prep, it’s a gluten-free go-to for anyone craving healthy, homemade Korean-inspired cuisine!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Gluten-free short grain rice
• 2 cups Water
• 2 tablespoons Gluten-free soy sauce
• 2 tablespoons Sesame oil
• 0.5 teaspoon Salt
• 1 medium Carrot, julienned
• 1 medium Cucumber, julienned
• 1 cup Spinach
• 1 cup Cooked gluten-free beef bulgogi or tofu (optional)
• 2 Eggs
• 4 Nori sheets
• 1 tablespoon Sesame seeds

Directions

Step 1

Rinse the gluten-free short grain rice under cold water until the water runs clear and drain.

Step 2

Combine the rinsed rice and 2 cups of water in a rice cooker and cook according to the manufacturer's instructions.

Step 3

Once cooked, let the rice sit covered for about 10 minutes, then transfer to a large bowl to allow it to cool slightly.

Step 4

Season the warm rice with 1 tablespoon of sesame oil, 2 tablespoons of gluten-free soy sauce, and 0.5 teaspoon of salt. Mix gently but thoroughly.

Step 5

In a pan, heat 1 teaspoon of sesame oil over medium heat. Add the julienned carrots and sauté for about 2-3 minutes until slightly softened. Set aside.

Step 6

Blanch the spinach briefly in boiling water, just until wilted, then immerse in cold water. Drain and squeeze out excess moisture. Season lightly with salt and 0.5 teaspoon of sesame oil.

Step 7

Beat the eggs and cook in a non-stick pan over medium-low heat to make a thin omelette. Once cooked, slice into thin strips.

Step 8

Place a sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin layer of seasoned rice evenly over the nori, leaving about 2 inches of the top edge bare.

Step 9

Layer the cooked bulgogi or tofu (if using), sliced egg, carrots, cucumber, and spinach across the center of the rice.

Step 10

Starting from the bottom, use the bamboo mat to roll the nori and its fillings tightly, applying gentle pressure to maintain a firm roll.

Step 11

Wet the top edge of the nori with a bit of water to seal the roll, pressing slightly to secure the edge.

Step 12

Repeat with the remaining ingredients to make additional rolls.

Step 13

Brush each roll lightly with sesame oil and sprinkle with sesame seeds.

Step 14

Slice each roll into bite-sized pieces and serve immediately, or pack for later enjoyment.

Nutrition Facts

Serving size	1483.2 grams (1483.2g)

Amount per serving	% Daily Value*
Calories	1447

Total Fat 67.90g	87%
Saturated Fat 16.20g	81%
Polyunsaturated Fat 13.80g
Cholesterol 451mg	150%
Sodium 4308mg	187%
Total Carbohydrate 148.40g	54%
Dietary Fiber 8.70g	31%
Total Sugars 18.10g
Protein 61.50g	123%

Vitamin D 82IU	410%
Calcium 250mg	19%
Iron 9mg	49%
Potassium 1552mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.1%

Protein: 17.0%

Carbs: 40.9%