Mini Gimbap (Seaweed Rice Rolls)
Elegant Mini Lunchbox Gimbap, Delicious Even Without Eggs!
Imagine every day feels like a picnic day… wouldn’t that be wonderful? Perhaps too mundane? It’s by feeling a little want and a bit of lack that we come to appreciate what we have and find happiness. With this cold winter making outdoor picnics and even outings difficult, I truly miss picnics. So, let’s bring the picnic vibe home with these simple mini gimbap!
Rice Ingredients
- Hizikia Rice (Rice cooked with dried hizikia seaweed or hizikia-infused water)
- Pickled Radish (Chijah dangmuji, finely chopped)
- Sesame Oil
- Toasted Sesame Seeds
Tuna Mayo Gimbap Ingredients
- Canned Tuna (drained)
- Mayonnaise
- Cucumber (thinly sliced or julienned)
- Perilla Leaves (Kkaennip)
Sea Purslane Gimbap Ingredients
- Sliced Ham (cut into strips)
- Sea Purslane (or asparagus, broccoli, etc. – any green vegetable)
- Flying Fish Roe (Ikura)
- Canned Tuna (drained)
- Mayonnaise
- Cucumber (thinly sliced or julienned)
- Perilla Leaves (Kkaennip)
Sea Purslane Gimbap Ingredients
- Sliced Ham (cut into strips)
- Sea Purslane (or asparagus, broccoli, etc. – any green vegetable)
- Flying Fish Roe (Ikura)
Cooking Instructions
Step 1
Cut the gimbap seaweed sheets into four equal pieces. This will create the perfect size for mini gimbap.
Step 2
Prepare the filling ingredients for the tuna mayo gimbap. You’ll need perilla leaves and a mixture of cucumber with tuna mayo. (For a detailed recipe on the tuna mayo cucumber salad, please refer to: http://son8199.blog.me/220694374820)
Step 3
For the sea purslane gimbap, prepare sliced ham, sea purslane, and flying fish roe. If sea purslane is unavailable, you can substitute it with other green vegetables like asparagus or broccoli.
Step 4
Cook the rice with hizikia seaweed for a subtle aroma and added health benefits. (Refer to previous posts for instructions on using dried hizikia or cooking hizikia rice). While the rice is still warm, gently mix in the finely chopped pickled radish. Drizzle in sesame oil and sprinkle toasted sesame seeds. Use your spatula vertically to mix the rice carefully, ensuring the grains aren’t mashed. Adjust the consistency so the rice isn’t too mushy.
Step 5
On a quartered seaweed sheet, place a perilla leaf, then spread a thin layer of the hizikia rice. Add a portion of the prepared tuna mayo cucumber mixture. Carefully roll it up tightly, ensuring the filling doesn’t spill out. Lightly moisten the edge of the seaweed with water to help it seal.
Step 6
For the sea purslane gimbap, follow a similar process. Place the sliced ham on the quartered seaweed, followed by a thin layer of rice. Arrange the sea purslane and flying fish roe attractively on top. Roll it up firmly, pressing gently as you go. Be mindful not to overfill with rice, as this can cause the ingredients to burst out.
Step 7
Place the rolled gimbap seam-side down. Slice the rolls into your desired size, typically into three or four pieces. You can also cut them into other shapes if you prefer. Lightly dampening your knife with water will help you slice cleanly without tearing the seaweed.
