Pollock Roe and Whole Cucumber Kimbap
Quick and Easy Pollock Roe and Whole Cucumber Kimbap Recipe
Hello, this is Nani. The weather has turned quite chilly, hasn’t it? I hope all my neighbors are doing well. Today, I’ve made a whole cucumber kimbap! While traditional kimbap can be labor-intensive with many ingredients, this version is a breeze to make with just one cucumber. It’s perfect for a quick meal or even as a delightful accompaniment to drinks. You should definitely try making it!
Kimbap Ingredients
- 2 bowls of warm cooked rice
- 2 cucumbers
- 2-3 sheets of seaweed (gim)
- Pollock roe, to taste
- Wasabi, to taste
Rice Seasoning
- Salt, to taste
- Sesame oil, to taste
- Salt, to taste
- Sesame oil, to taste
Cooking Instructions
Step 1
First, let’s prepare the star of our whole cucumber kimbap: the cucumbers. Wash the two cucumbers thoroughly and peel them completely. You can prepare them whole. Consider one cucumber per serving of 1-2 kimbap rolls. Using firm, fresh cucumbers will ensure a delightfully crisp texture.
Step 2
Now, let’s season the rice. In two bowls of warm cooked rice, add a pinch of salt and a generous drizzle of sesame oil. Gently mix with a spatula, ensuring the seasoning is evenly distributed and the rice is flavorful. It’s best to let the rice cool slightly after cooking so it’s not too hot, which can make the seaweed soggy.
Step 3
Prepare the seaweed sheets for rolling. Place the gim with the rough side facing up and the shiny side down on your rolling surface. If you plan to make multiple rolls, you can cut the seaweed sheets to a size that suits you. Typically, one sheet can make 1-2 kimbap rolls.
Step 4
Spread the seasoned rice thinly over the seaweed sheet. Avoid piling the rice too thick, as this can cause the kimbap to burst or make it difficult to roll. It’s important to spread the rice thinly, covering about two-thirds of the seaweed. Gently press down to ensure the rice grains are evenly distributed.
Step 5
Place the whole prepared cucumber on top of the rice. Positioning the cucumber in the center of the rice will help create a nicely shaped roll later. Gently press the cucumber down to secure it in place so it doesn’t roll away.
Step 6
Now it’s time to roll the kimbap! Starting from the edge closest to you, tightly roll the seaweed over the cucumber, encasing it. Gently press along the roll to ensure it stays securely wrapped. You can moisten a few grains of rice at the end of the seaweed to help seal the roll.
Step 7
Cut the neatly rolled whole cucumber kimbap into bite-sized pieces. To prevent the rice from sticking to your knife, lightly moisten the blade with water or dip it in a little sesame oil for cleaner cuts. Cutting them about 1.5 to 2 cm thick makes them easy to eat in one bite.
Step 8
Arrange the cut pieces of whole cucumber kimbap attractively on a plate. While they look appealing as is, you can elevate the flavor with two special serving suggestions!
Step 9
First tip! While dipping in soy sauce is good, try adding a small dab of wasabi on top of each kimbap piece. The refreshing crispness of the cucumber combined with the subtle heat of the wasabi creates a truly unique and delicious taste. Highly recommended for those who enjoy a bit of a kick.
Step 10
Second tip! Top your kimbap with a bit of smooth, savory pollock roe. The umami of the pollock roe pairs wonderfully with the cucumber kimbap, creating a fantastic harmony of flavors. Feel free to enjoy these suggestions or serve with soy sauce or your favorite condiments according to your preference. This incredibly simple yet special Pollock Roe and Whole Cucumber Kimbap is a must-try!
