Kale Roll Rice: Healthy & Delicious
Kale Roll Rice: Beyond Just a Low-Carb Gimbap with Kale Instead of Seaweed
A healthy and satisfying meal made with fresh kale leaves instead of traditional seaweed. This Kale Roll Rice is a delicious alternative for a low-carb diet.
Main Ingredients- Fresh kale leaves
- Warm cooked rice (a mix of white, brown, germinated brown, millet, and black rice is great; adding beans, chestnuts, and liquid curcumin enhances flavor)
- Sesame oil
- Salt
- Pickled garlic scapes (adds a savory kick instead of pickled radish!)
Stir-fried Carrot Strips- Carrot (julienned)
- Salt (a pinch)
- Brown rice oil (or vegetable oil)
Omelet- Eggs
- Salt (a pinch)
- Cooking sake (or mirin, to remove any eggy smell)
- Brown rice oil (or vegetable oil)
- Carrot (julienned)
- Salt (a pinch)
- Brown rice oil (or vegetable oil)
Omelet- Eggs
- Salt (a pinch)
- Cooking sake (or mirin, to remove any eggy smell)
- Brown rice oil (or vegetable oil)
Cooking Instructions
Step 1
Wash the fresh kale leaves thoroughly under running water. Place them in a steamer basket over boiling water and steam briefly until they just wilt, about 1-2 minutes. Be careful not to overcook, as they can become mushy.
Step 2
Peel and julienne the carrots into thin, long strips. Heat some brown rice oil in a pan and stir-fry the carrot strips with a pinch of salt until they are tender-crisp. You can also add other vegetables like bell peppers or cucumbers.
Step 3
In a bowl, whisk the eggs with a pinch of salt and cooking sake (or mirin) to eliminate any gamey odor. Heat a lightly oiled pan over low heat and cook thin omelets. Once cooled, slice them into thin strips. Shredded cooked chicken breast is also a great alternative.
Step 4
Prepare the pickled garlic scapes to substitute for pickled radish. Drain them from the brine; their savory and slightly crunchy texture will add a wonderful dimension to the roll rice. Feel free to use any other side dishes or leftover ingredients you have on hand.
Step 5
Transfer the warm cooked rice to a large bowl. Season it with sesame oil and salt, mixing well to create a flavorful base. For added depth, consider cooking the rice with beans, chestnuts, or liquid curcumin. Ensure the rice is not too wet or too dry.
Step 6
Once slightly cooled, lay the steamed kale leaves flat on a cutting board, with the smoother side facing up. If the central rib is thick, carefully slice it thinly or trim it down to prevent the roll from breaking when you wrap it.
Step 7
If you are using smaller kale leaves, overlap two leaves to create a larger surface area. This will help prevent the roll from unraveling and ensure everything stays neatly tucked inside.
Step 8
Spread the seasoned rice evenly over the kale leaves, leaving about a 2cm border along the top edge. This border will help seal the roll. Arrange the stir-fried carrots, egg omelet strips, and pickled garlic scapes neatly over the rice. Don’t overfill, or it will be difficult to roll.
Step 9
Carefully roll the kale and rice, starting from the bottom edge closest to you, just like rolling a Swiss roll or sushi. Once rolled, wrap it tightly in plastic wrap. This will help the roll maintain its shape and make it easier to slice.
Step 10
Slice the wrapped roll into bite-sized pieces, about 1.5 to 2cm thick. It’s best to slice through the plastic wrap to keep the shape neat. Once sliced, carefully remove the plastic wrap, using scissors to cut any remaining plastic at the bottom if needed. Your healthy Kale Roll Rice is ready to be enjoyed!
