Gimbap Korean seaweed rice rolls
Rice, egg and crunchy vegetables rolled in toasted seaweed, perfect for picnics.
- Time50 min
- LevelMedium
- Costabout £2.46 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the rice until the water runs clear. Cook with the water, covered, for 12 minutes, then rest off the heat for 10 minutes.
22 min - 2
Stir the sesame oil and salt through the warm rice and let it cool a little.
- 3
Beat a pinch of salt into the eggs and fry in a thin omelette in the sunflower oil. Cut into strips.
- 4
Wilt the spinach in a hot pan for 1 minute, squeeze dry and season. Stir fry the carrot for 2 minutes.
2 min - 5
Lay a nori sheet on a mat, shiny side down. Spread a quarter of the rice over it, leaving a gap at the top edge.
- 6
Place egg, carrot, cucumber, spinach and crabsticks in a line across the middle and roll up tightly.
- 7
Brush the roll with a little sesame oil, scatter with seeds and slice into 8 pieces with a sharp wet knife.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.