Last week for dinner we decided to make Kimbap… or Maki… technically speaking it’s a combination of the two.  Kimbap is frequently eaten by Koreans at picnics or other occasions when you need something bite sized.  There is no raw fish and usually contains a wonderful mix of proteins and veggies in addition to the rice and seaweed making it quite filling and nutritious.

We used brown rice instead of white rice.  For our fillings we prepared sweet potato tempura as well as carrot, cucumber and avocado.

First, we laid down the bamboo rolling mat that my mom bought us and put the nori sheet on top,

Next, we wet the nori with a little bit of water.  (I don’t think you’re supposed to do this but I think I got confused with making mandoo aka Korean potstickers). Then we spread a thin layer of rice mixed with vingear, salt and sugar.  We quickly figured out that it’s important to leave a little edge so that rice doesn’t spill out when you roll.

Then we filled the roll with delicious fillings (although technically the avocado was not ripe so I didn’t think it was very delicious).

Time to start rolling…

Roll it and keep making sure the ingredients stay tucked inside.  After it is rolled completely, give it a nice tight squeeze while it is still inside the rolling mat to make sure the roll stays closed.

It’s time to cut the roll into bite size pieces!  It’s actually quite difficult to cut the roll without squishing it.  You need a SUPER sharp knife.  Ours is only moderately sharp.

That’s it!  Happy time!

Growing up, our kimbap could contain everything from beef to hotdog to spinach to imitation crab- pretty much whatever our family had in the house.  Hopefully we’ll be making rolls all summer.  This will be a good lunch for me to pack when I go to school!