Low Fat Kimbap

Savor the vibrant flavors of Korean cuisine with this delicious and wholesome Low Fat Kimbap recipe! Featuring nutty short-grain brown rice as a fiber-rich alternative to traditional white rice, these perfectly rolled seaweed delights are packed with nutrient-dense fillings like crisp carrots, refreshing cucumbers, tender baby spinach, and a delicate egg omelet. Lightly seasoned with a hint of rice vinegar, honey, and a drizzle of low-fat soy sauce, this healthier twist on classic kimbap is not only low in fat but bursting with fresh, satisfying flavors. Perfect for a quick lunch, picnic snack, or healthy meal prep option, this recipe is a must-try for anyone craving a light yet flavorful dish. Whether you're new to sushi rolling or a seasoned pro, this step-by-step guide will make preparing these guilt-free kimbap rolls a fun and rewarding experience!

Nutriscore Rating: 71/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 5

Ingredients

• 2 cups Short-grain brown rice
• 2.5 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Honey
• 0.5 teaspoon Salt
• 5 sheets Seaweed sheets (nori)
• 1 large Carrot
• 1 medium Cucumber
• 1 large Egg
• 1 tablespoon Low-fat soy sauce
• 1 cup Baby spinach
• 1 pinch Salt
• 0 Non-stick cooking spray

Directions

Step 1

Rinse the short-grain brown rice under cold water until the water runs clear. Combine rice and water in a medium pot. Bring to a boil, cover, reduce heat to low, and simmer for about 30 minutes, until rice is tender and water is absorbed. Remove from heat and let it sit for 10 minutes. Fluff with a fork.

Step 2

While the rice is cooking, mix rice vinegar, honey, and salt in a small bowl until well combined. Set aside.

Step 3

Peel the carrot and cut it into long thin strips. Do the same with the cucumber, discarding the seeds. Blanch the spinach in boiling water for 30 seconds, then rinse it in cold water and squeeze out excess moisture.

Step 4

Spray a non-stick pan with cooking spray and place over medium heat. Beat the egg and pour into the pan, swirling to create a thin omelet. Cook until set, then slide onto a cutting board and slice into thin strips.

Step 5

Once the rice is done, transfer it to a large bowl. Pour the vinegar mixture over the warm rice and gently fold to combine. Let the rice cool to room temperature.

Step 6

Place a seaweed sheet shiny side down on a bamboo sushi mat. Spread a thin layer of rice over the nori, leaving about a 1-inch border at the top edge.

Step 7

Arrange the carrot strips, cucumber strips, spinach, and egg strips in a line across the center of the rice. Drizzle a small amount of low-fat soy sauce over the filling for added flavor.

Step 8

Lift the edge of the bamboo mat closest to you and roll it over the fillings, applying gentle pressure to keep the roll tight. Continue rolling until the seam is on the bottom. Remove the roll from the mat and set aside seam side down.

Step 9

Repeat with the remaining nori sheets and fillings.

Step 10

Use a sharp knife to cut each roll into 6 to 8 pieces, wiping the blade with a damp cloth between cuts to ensure clean edges.

Step 11

Serve immediately with additional low-fat soy sauce, if desired.

Nutrition Facts

Serving size	(1432.4g)

Amount per serving	% Daily Value*
Calories	697.6

Total Fat 11.8g	0%
Saturated Fat 2.8g	0%
Polyunsaturated Fat 2.0g
Cholesterol 219.5mg	0%
Sodium 2094.7mg	0%
Total Carbohydrate 129.1g	0%
Dietary Fiber 11.9g	0%
Total Sugars 24.1g
Protein 22.2g	0%

Vitamin D 53.8IU	0%
Calcium 186.6mg	0%
Iron 4.8mg	0%
Potassium 994.1mg	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: 14.9%

Protein: 12.5%

Carbs: 72.6%