Low Fat Gimbap

Discover a healthier twist on a beloved Korean classic with this Low-Fat Gimbap recipe, perfect for guilt-free indulgence. Packed with vibrant, nutrient-rich ingredients like blanched spinach, crisp cucumber, and julienned carrots, this recipe swaps out heavier fillings for lean, protein-packed chicken breast seasoned with garlic and soy sauce. The short-grain rice is delicately flavored with sesame oil and salt, creating a perfectly balanced base for the fresh, wholesome fillings. Wrapped in nori sheets, these rolls are easy to prepare and ideal for light lunches, healthy snacks, or meal prepping. With just 30 minutes of prep time, this low-fat gimbap is a delightful, low-calorie option for satisfying those sushi cravings without the guilt. Perfectly portable and packed with flavor, it's the ultimate clean-eating recipe for fans of Asian cuisine!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 5

Ingredients

• 2 cups Short-grain rice
• 2.5 cups Water
• 0.5 teaspoon Salt
• 1 teaspoon Sesame oil
• 5 pieces Nori sheets
• 1 bunch Spinach
• 1 large Carrot
• 1 medium Cucumber
• 250 grams Cooked chicken breast
• 1 tablespoon Soy sauce
• 1 clove Garlic
• 1 tablespoon Rice vinegar

Directions

Step 1

Rinse the rice under cold water until the water runs clear. Add the rice and water to a rice cooker and cook according to the manufacturer's instructions.

Step 2

Once cooked, transfer the rice to a large bowl to cool slightly. Season it with salt and sesame oil, then stir gently to combine.

Step 3

While the rice is cooking, prepare the fillings: Blanch the spinach in boiling water for 1 minute, then transfer it to a bowl of iced water to stop the cooking. Drain and squeeze out excess water.

Step 4

Peel the carrot and julienne it into thin strips. Similarly, cut the cucumber into thin strips.

Step 5

Slice the cooked chicken breast into thin strips. In a small bowl, mix the chicken with soy sauce and minced garlic to add flavor.

Step 6

Lay one nori sheet on a bamboo sushi mat, shiny side down. Spread a layer of seasoned rice evenly over the nori, leaving a 2 cm margin at the top edge.

Step 7

Arrange a small portion of spinach, carrot, cucumber, and chicken strips horizontally across the center of the rice.

Step 8

Carefully lift the edge of the bamboo mat closest to you and begin to roll the nori over the filling, pressing gently but firmly to shape the roll. Seal the roll by moistening the edge with a bit of water.

Step 9

Repeat the process with the remaining nori sheets and fillings.

Step 10

Using a sharp knife, slice each roll into 1 cm thick pieces. Serve with rice vinegar on the side for dipping, if desired.

Nutrition Facts

Serving size	(1835.4g)

Amount per serving	% Daily Value*
Calories	1217.7

Total Fat 26.4g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 6.3g
Cholesterol 199.1mg	0%
Sodium 2411.4mg	0%
Total Carbohydrate 140.7g	0%
Dietary Fiber 11.5g	0%
Total Sugars 7.4g
Protein 99.8g	0%

Vitamin D 0IU	0%
Calcium 358.1mg	0%
Iron 7.8mg	0%
Potassium 2376.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.8%

Protein: 33.3%

Carbs: 46.9%