Shrimp Kimbap
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 40 mins
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Servings
40 pieces
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Course
Main Course
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Cuisine
Korean
Shrimp Kimbap
Description
Shrimp Kimbap starts with sushi rice that is rinsed well and cooked with a precise water-to-rice ratio until soft and slightly sticky. The rice is then cooled and mixed with a warm vinegar-based marinade sweetened with sugar and salted, giving it its characteristic flavor and sheen.
The shrimp are cleaned, lightly salted and peppered, then breaded through flour, beaten egg, and panko crumbs before frying until golden brown and crisp. Fresh cucumber, bell pepper, radish, and salad greens add crunch and freshness as fillings.
Assembling involves spreading the seasoned rice evenly over nori sheets, leaving some margin, then layering fillings before rolling tight using a sushi mat. Wetting fingers with cold water ensures the rice doesn't stick. The finished kimbap rolls offer a combination of crisp shrimp, soft vinegared rice, and crunchy vegetables wrapped in seaweed, ideal for lunch or snack.
Ingredients
- 400 g sushi rice
- 2 tbsp vinegar
- 1 tbsp sugar
- 1 tsp salt
- 4 Nori sheets nori
- 16-20 Shrimp
- 1 egg
- 1 tbsp panko
- water cold
- 1 cucumber
- 1/4 bell pepper
- 30 g radish
- 1 mixed salad greens small bunch, green
Instructions
- Wash the rice thoroughly in several changes of water and drain. In a pot with a lid, boil 525-550 ml ( 2 1/3 cups) of water with a little salt. When it is boiling, add the rice, cover with a lid and simmer until all the water has been absorbed and the rice shows signs of starting to stick to the pot. Do not stir very often so as not to crush the rice.
- Separately, prepare the marinade for the rice. Boil the vinegar and dissolve the salt and sugar in it. Once the rice is cooked, place it in a large bowl to cool and then mix it with the marinade.
- Clean the shrimp well, season with salt and pepper, and dredge in flour, beaten egg and then panko. Then fry in a pan of hot oil until golden brown.
- Then, on a sushi rolling mat covered with foil, place the nori sheet, and cover with a thin layer of rice evenly patted over about 3/4 of the surface.
- To prevent the rice from sticking to your hands, have a bowl of cold water nearby to wet your fingers each time you take out some rise. It will slide easily and be easier to spread evenly.
- Add the shrimp, chopped vegetables, and some finely chopped lettuce greens, inside, then roll the kimbap tightly with the bamboo mat.
- After it is formed, keep it still in the rolling mat and press the ends well.
- When you have finished rolling the kimbap, slice it with a sharp knife into pieces of about 1 - 1.5 cm (0.3 -1/2 inches) thick. To keep them neat and tidy, wipe the knife blade on a damp cloth before each slice.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
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