Quick & Easy Spam Kimbap
Delicious Korean-style sushi rolls filled with rice, savory spam, eggs and vegetables! This quick and easy spam kimbap roll is ready in 30 minutes with simple ingredients. It serves well for as a main, snack, or any meal of the day!
- Prep time
- 20 min
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 sheets gim (or nori (dry roasted seaweed sheets))
- 3 cups cooked short grain rice (or see Notes below if you're making fresh rice for this recipe)
- 2-3 tsp sesame oil (toasted)
- 1/2 tsp salt
- 2 large eggs
- 4.25 oz carrots (peeled and julienned)
- 4.25 oz spam (or ham/hot dogs)
- 4 strips / 2.11 oz pickled daikon radish (or kimchi)
- 4 leaves romaine lettuce (or any soft green lettuce, with ends trimmed)
- 2 tsp vegetable oil (or any neutral oil)
- 1/4 + 1/8 tsp salt (to season eggs and carrots)
- 1/2 tsp sesame seeds (to garnish finished kimbap)
- 1.5 tsp sesame oil (to brush onto kimbap and onto knife)
Instructions
- 1
Prepare Filling Ingredients
- 2
First in a large mixing bowl, season hot cooked rice with 2 tsp or 10 ml sesame oil and 1/2 tsp or 3 g salt. Mix well. Keep covered and warm at room temperature to preserve the moisture in the rice and set aside.
- 3
Then in a small bowl, beat eggs with 1/4 tsp or 1.5 g salt. Heat 1 tsp or 5 ml vegetable oil in a small non-stick pan (around 7-8 inches wide) on medium heat, pour in half of the beaten eggs to create a thin pancake.
- 4
Allow the eggs to set until 75% cooked and roll the pancake into a 1-inch wide roll.
- 5
Remove the egg roll from the pan and slice into two equal strips. Repeat process for remaining egg mixture. You should have 4 long strips of cooked egg.
- 6
Heat 1 tsp or 5 ml vegetable oil on low-medium heat and sauté carrots with 1/8 tsp or 0.75 g salt until vibrant and softened, about 1-2 minutes. Remove and set aside.
- 7
Slice spam into 1/4 inch-thick rectangular shape pieces. Then slice each piece into half so you have two 1-inch wide strips equal in size. Fry the spam on medium heat without oil until golden brown on both sides, about 2 minutes per side. Remove and set aside.
- 8
Assemble Kimbap
- 9
Lay out 1 sheet of gim or nori vertically with rough side up on a clean working surface. Evenly spread out 3/4 cup or 132 g of seasoned rice into a thin layer with gloved hands, clean wet fingers or with a wet rice paddle. Leave 1-inch borders at the end of the seaweed sheet.
- 10
In the middle of the rice, neatly place an equal portion of cooked carrots, a strip of pickled daikon, a strip of egg, two strips of spam into a pile and a folded piece of lettuce on top of everything.
- 11
Firmly roll the kimbap away from you tightly tucking in the ingredients. Then hold the roll until it’s set and doesn’t fall apart, about 10 seconds. Let the kimbap rest for a few minutes. Repeat this for the remaining three kimbap rolls.
- 12
Then place kimbap on a cutting board and brush 1/4 tsp or 1.2 ml sesame oil all over each kimbap.
- 13
Evenly sprinkle sesame seeds over the kimbap.
- 14
Lastly, brush 1/2 tsp or 2.4 ml sesame oil onto the sides of a sharp knife and slice kimbap into 3/4-inch thick pieces. Enjoy immediately or at room temperature.