Salmon Guacamole Kimbap
★Don’t Miss This Diet Lunchbox★ Salmon Kimbap Instead of Rice!
This salmon kimbap is a high-fat, high-protein menu designed to reduce carbohydrate intake. The combination of guacamole and salmon is exceptional, making it a perfect choice for a delicious and healthy weight-loss journey!
Main Ingredients- 300g fresh salmon fillet
- 2 sheets of dried seaweed for kimbap
- 10 fresh perilla leaves
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 red bell pepper
- 1/4 small red cabbage
- A little pickled radish (danmuji)
- 1/2 carrot
Guacamole- 1.5 ripe avocados
- 1/2 onion
- 1 medium tomato
- 1 Tbsp olive oil
- Pinch of black pepper
- 1 Tbsp lemon juice
- 1.5 ripe avocados
- 1/2 onion
- 1 medium tomato
- 1 Tbsp olive oil
- Pinch of black pepper
- 1 Tbsp lemon juice
Cooking Instructions
Step 1
Finely dice the half onion that will go into the guacamole. It’s important to dice it small for a better texture.
Step 2
Seed the tomato and dice it finely. Removing the seeds will help prevent excess moisture.
Step 3
Cut the ripe avocados in half, remove the pits, and peel them.
Step 4
Wash the carrot and julienne it thinly. This will add a nice texture to the kimbap filling.
Step 5
Julienne the red cabbage thinly. It adds a beautiful color and a crisp texture.
Step 6
Wash the perilla leaves, roll them up tightly, and julienne them. They pair wonderfully with the flavor of salmon.
Step 7
Julienne the pickled radish thinly. It adds a savory flavor and crunch to the kimbap.
Step 8
Blanch the julienned carrots in boiling water for a short time. (Instead of stir-frying with oil for this diet recipe, we’re blanching them.)
Step 9
In a bowl, combine the prepared avocados, diced onion, and diced tomato. Add olive oil, pepper, and lemon juice, then mash gently to combine. Your delicious guacamole is ready!
Step 10
First, let’s make a simple ‘mini vegetable kimbap’ to use as the inner filling.
Step 11
Place a sheet of seaweed on a bamboo rolling mat. Layer the perilla leaves first. Then, arrange the julienned bell peppers, red cabbage, pickled radish, and blanched carrots neatly on top.
Step 12
Using the rolling mat, tightly roll it up to form a compact cylinder. Set aside for a moment.
Step 13
Now, it’s time to make the salmon kimbap. Place a sheet of seaweed on the mat, layer with perilla leaves, and then spread the fresh salmon fillet thinly, in place of rice.
Step 14
Spread a thin, even layer of the prepared guacamole over the salmon. The guacamole not only adds flavor but also acts as a binder to hold the kimbap fillings together.
Step 15
Place the prepared mini vegetable kimbap in the center of the salmon and guacamole. Roll it up tightly, just like making regular kimbap, ensuring the fillings don’t spill out.
Step 16
Slice the finished kimbap into bite-sized pieces. Since the filling is softer than regular rice kimbap, be sure to use a very sharp knife to keep the shape neat!
Step 17
Congratulations! Your healthy salmon and guacamole kimbap, full of fresh flavor, is complete!
Step 18
Enjoy your delicious and healthy meal!
