Low Sodium Gimbap
Discover a wholesome twist on a Korean classic with this Low Sodium Gimbap recipe, perfect for health-conscious food lovers! This vibrant dish combines fluffy seasoned rice, crisp vegetables like spinach, carrots, and cucumber, thinly sliced egg omelet, and tender low-sodium imitation crabsticks, all rolled snugly in nutrient-packed roasted seaweed. By using a light touch of salt and a flavorful sesame oil marinade, this recipe ensures bold flavor while keeping sodium levels in check. With minimal prep time and no need for special equipment beyond a bamboo mat, this easy-to-make, customizable gimbap is ideal for lunchboxes, picnics, or quick snacks. Enjoy a delicious taste of Korean cuisine that's both healthy and satisfying!
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Ingredients
- 2 cups Short grain white rice
- 2.5 cups Water
- 2 tablespoons Sesame oil
- 5 pieces Roasted seaweed sheets (nori)
- 3 cups Spinach
- 2 medium Carrots
- 1 large Cucumber
- 3 large Eggs
- 5 pieces Cooked low-sodium imitation crabsticks
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.25 teaspoon Salt
Directions
Step 1
Rinse the short grain white rice thoroughly under cold water until the water runs clear. Combine the rice and 2.5 cups of water in a rice cooker or a pot, and cook according to the rice cooker instructions or bring to a boil, reduce heat, cover, and simmer for about 18 minutes on the stovetop.
Step 2
While the rice is cooking, wash the spinach thoroughly and blanch it in boiling water for 30 seconds. Immediately transfer to an ice bath, then drain and squeeze out any excess water. Drizzle with 1/2 tablespoon of sesame oil and set aside.
Step 3
Peel the carrots and slice them into thin matchsticks. Lightly sauté them in a pan with 1/2 tablespoon of sesame oil over medium heat for 2-3 minutes or until slightly tender. Set aside to cool.
Step 4
Cut the cucumber lengthwise into thin strips after removing the seeds. Set aside.
Step 5
In a bowl, beat the eggs and pour into a non-stick pan to create a thin omelet. Cook on medium heat until set, flipping once. Let cool, then cut into long strips.
Step 6
In a small bowl, mix rice vinegar, sugar, and the salt, then gently fold this mixture into the cooked rice once it's done, along with the remaining sesame oil. Allow the rice to cool until it's warm but manageable.
Step 7
Lay one sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin, even layer of rice over the nori, leaving a 1-inch border at the top edge of the nori farthest from you.
Step 8
In the bottom third of the rice, arrange some spinach, carrots, cucumber, egg strips, and an imitation crabstick.
Step 9
Use the bamboo mat to carefully roll the gimbap away from you, using gentle pressure to pack the roll tight. Seal the edge of the nori with a little water if necessary.
Step 10
Repeat the process with the remaining ingredients.
Step 11
Once rolled, slice each gimbap roll into bite-sized pieces with a sharp knife. Serve with additional low-sodium soy sauce if desired.
Nutrition Facts
| Serving size | (2258.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1564.7 |
| Total Fat 47.4g | 0% |
| Saturated Fat 9.8g | 0% |
| Polyunsaturated Fat 12.1g | |
| Cholesterol 643mg | 0% |
| Sodium 1844.9mg | 0% |
| Total Carbohydrate 216.5g | 0% |
| Dietary Fiber 9.7g | 0% |
| Total Sugars 43.4g | |
| Protein 69.4g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 393.6mg | 0% |
| Iron 7.9mg | 0% |
| Potassium 2419.0mg | 0% |
Source of Calories