Low Sodium Kimbap

Enjoy a healthy twist on a Korean classic with this Low Sodium Kimbap recipe, perfect for sushi roll enthusiasts looking for a heart-friendly option without sacrificing flavor. Packed with vibrant, nutrient-rich ingredients like blanched spinach, julienned carrots, grilled low-sodium chicken breast, and crisp cucumber, this recipe balances texture and taste beautifully. The seasoned sushi rice, lightly sweetened with rice vinegar and a hint of sugar, pairs perfectly with the umami-rich nori and the aromatic sesame oil finish. Ideal for meal prep, picnics, or quick on-the-go lunches, these visually stunning rolls are as healthy as they are delicious. Whether you're reducing your sodium intake or simply seeking a fresh, wholesome snack, this Low Sodium Kimbap delivers satisfying bites of Korean-inspired goodness every time!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Short-grain rice
• 2.5 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 1 small Carrot
• 2 cups Spinach
• 2 large Eggs
• 1 small Cucumber
• 1 medium Low sodium chicken breast
• 2 teaspoons Toasted sesame oil
• 4 full-size Nori sheets
• 1 tablespoon Toasted sesame seeds

Directions

Step 1

Rinse the short-grain rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or pot, and cook according to the rice cooker’s instructions or until the water is fully absorbed on the stovetop.

Step 2

Once cooked, transfer the rice to a large mixing bowl. Add the rice vinegar and sugar, stirring gently to incorporate without smashing the rice. Let it cool to room temperature.

Step 3

Peel and julienne the carrot. Blanch the spinach in boiling water for about 30 seconds, then drain and squeeze out excess water.

Step 4

Whisk the eggs and pour them into a non-stick pan over medium heat to make a thin omelet. Let it cool, then cut it into long strips.

Step 5

Cut the cucumber into thin strips, about the same length as the nori sheets.

Step 6

Grill or cook the chicken breast until fully cooked without added salt. Let it cool, then cut into strips.

Step 7

On a bamboo mat, lay a sheet of nori shiny side down. Spread about 3/4 cup of seasoned rice over two-thirds of the nori, leaving a border at the top.

Step 8

Arrange a small amount of each filling (carrot, spinach, omelet strips, cucumber, chicken) horizontally across the rice.

Step 9

Starting from the bottom, use the bamboo mat to roll the nori tightly over the fillings. Continue to roll while applying gentle pressure until you reach the border. Moisten the top edge with a bit of water to seal the roll.

Step 10

Repeat with the remaining ingredients to make three more rolls.

Step 11

Brush the outside of each roll with a little sesame oil and sprinkle with toasted sesame seeds.

Step 12

Use a sharp knife to slice each kimbap roll into about 8 pieces. Serve immediately or store in the fridge for later consumption.

Nutrition Facts

Serving size	(1460.1g)

Amount per serving	% Daily Value*
Calories	1031.2

Total Fat 28.0g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 457mg	0%
Sodium 401.3mg	0%
Total Carbohydrate 134.2g	0%
Dietary Fiber 7.2g	0%
Total Sugars 8.6g
Protein 58.8g	0%

Vitamin D 87IU	0%
Calcium 294.5mg	0%
Iron 6.3mg	0%
Potassium 1321.3mg	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: 24.6%

Protein: 23.0%

Carbs: 52.4%