Asians > Korean > Rice

Crab Kimbap Recipe

Ingredients with Measurements:
- 4 cups cooked sushi rice
- 4 sheets of seaweed (nori)
- 8 oz. imitation crab meat
- 1 cucumber, cut into thin strips
- 1 carrot, cut into thin strips
- 4 eggs, beaten
- 1 tbsp. vegetable oil
- 1 tbsp. sesame oil
- 1 tsp. salt
- 1 tsp. sugar
- 1 tbsp. rice vinegar
- Soy sauce, for dipping

Special Equipment Needed:
- Bamboo sushi mat

Step-by-Step Instructions:

1. In a small bowl, mix together the rice vinegar, salt, and sugar until the sugar dissolves. Add the mixture to the cooked sushi rice and stir until well combined.
2. Place a sheet of seaweed on top of the bamboo sushi mat.
3. Spread a thin layer of rice over the seaweed, leaving a 1-inch border at the top.
4. Arrange the crab meat, cucumber, and carrot strips in a line on top of the rice.
5. Roll the sushi tightly using the bamboo mat, starting from the bottom and rolling towards the top.
6. Brush the top border of the seaweed with water to seal the roll.
7. Repeat steps 2-6 with the remaining ingredients.
8. In a non-stick pan, heat the vegetable oil over medium heat.
9. Pour in the beaten eggs and cook until set, flipping once.
10. Cut the eggs into thin strips and set aside.
11. Cut the kimbap rolls into 1-inch slices.
12. Serve with soy sauce for dipping and garnish with the egg strips.


Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
N/A
Serving size:
4-6 servings

Nutritional information:
Calories: 300
Fat: 5g
Carbohydrates: 55g
Protein: 10g
Sodium: 800mg

Substitutions for ingredients:
- Real crab meat can be used instead of imitation crab meat.
- Avocado or pickled radish can be used instead of cucumber.

Variations:
- Spicy mayo or wasabi can be added to the kimbap for extra flavor.
- Tuna or salmon can be used instead of crab meat.

Tips and Tricks:
- Wet your hands with water when handling the rice to prevent it from sticking.
- Use a sharp knife to cut the kimbap into slices.
- Serve the kimbap at room temperature for the best flavor.

Storage Instructions:
Store the kimbap in an airtight container in the refrigerator for up to 2 days.

Reheating Instructions:
N/A

Presentation Ideas:
Arrange the kimbap slices on a platter and garnish with sliced green onions or sesame seeds.

Garnishes:
Sliced green onions or sesame seeds.

Pairings:
Serve with miso soup or a side salad.

Suggested Side Dishes:
Miso soup or a side salad.

Troubleshooting Advice:
- If the kimbap is too loose, add more rice to the roll.
- If the kimbap is too tight, use less rice in the roll.

Food Safety Advice:
- Use cooked crab meat to prevent foodborne illness.
- Store the kimbap in the refrigerator to prevent bacterial growth.

Food History:
Kimbap is a Korean dish that originated in the early 20th century.

Flavor Profiles:
Savory, slightly sweet, and salty.

Serving Suggestions:
Serve the kimbap as an appetizer or a light meal.

Related Categories

Cooking Method: N/A

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Region: Korean

Taste: Savory, Tangy, Spicy, Salty, Umami