Korean · Lunch
Korean Rice Rolled in Seaweed (Low-Calorie)
Korean-style gimbap with pan-seared shrimp and white fish, seasoned rice, nori wrapper, and fresh vegetables including carrot, cucumber and spinach, finished with sesame oil and seeds.
$5
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
397Calories
39.6gProtein
9.1gFat
41.2gCarbs
2gSugar
3.1gFiber
927mgSodium
241mgChol
1.5gSat Fat
790mgPotassium
108mgCalcium
3.4mgIron
3.8mcgVitamin B12
9mgVitamin C
low-calorie
gluten-free-adaptable
protein-rich
low-calorie
Instructions
1
Prep
Cook rice, then toss with rice vinegar and salt; spread to cool 10 minutes until room temperature.
2
Heat vegetable oil in nonstick skillet over medium-high heat; sear shrimp and fish strips 2–3 minutes per side until shrimp turns opaque and fish flakes.
3
Blanch spinach in boiling water 30 seconds until bright green; drain and squeeze out excess water thoroughly.
4
Lay nori shiny-side down on mat, spread rice evenly over two-thirds of sheet, arrange shrimp, fish, carrot, cucumber and spinach in center line, drizzle sesame oil and scatter seeds.
5
Plate
Roll nori tightly into cylinder using mat; slice into 8 rounds and serve with soy sauce for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g shrimp, peeled and deveined
- 3.6 oz100g white fish fillet
- 1 1/2 cup280g sushi rice, cooked
- 22 sheet nori
- 11 small carrot
- 11 cucumber
- 2 oz56g spinach
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sesame seeds
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp soy sauce, for dipping
- 2 tsp2 tsp vegetable oil
