Smoked Salmon Kimbap
User Reviews
4.9
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Cook Time
1 hr 30 mins
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Total Time
1 hr 30 mins
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Servings
40 pieces
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Course
Main Course
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Cuisine
Korean
Smoked Salmon Kimbap
Description
Smoked Salmon Kimbap features sushi rice that is thoroughly washed and cooked with a slight amount of salt. After cooking, it is mixed with a hot vinegar marinade made of vinegar, sugar, and salt, then cooled. The filling includes fresh cucumber cut into sticks, julienned carrot, black pepper, smoked salmon, and cream cheese, offering a blend of smoky, fresh, and creamy elements. The rice is spread thinly over nori sheets on a sushi rolling mat lined with foil, enabling an even roll that holds together firmly.
The layering and rolling techniques ensure a compact and easy-to-eat roll, showcasing the combination of the individual ingredients while maintaining the traditional presentation. Each roll is cut into bite-sized pieces, making it convenient to serve as a snack or part of a meal.
The recipe highlights the importance of preventing rice from sticking to hands by using cold water, which facilitates spreading the rice evenly. Following these steps results in well-formed kimbap with distinctive texture and balanced flavors.
Ingredients
- 400 g sushi rice
- 2 tbsp vinegar
- 1 tbsp sugar
- 1 tsp salt
- 4 algae leaves nori
- 100 g smoked salmon
- 1 cucumber
- 1/4 black pepper
- 30 g carrot
- 30 g cream cheese
Instructions
- Wash the rice thoroughly in several waters 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 we prepare the marinade for the rice, we boil the vinegar in which we dissolve the salt and sugar, and after the rice has boiled we move it to a large bowl to cool and mix it with the marinade.
- Cut the cucumbers into sticks and julienne the peppers and carrots.
- Then on a sushi rolling mat covered with foil, place the cloud sheet, and cover with a thin layer of rice toast evenly over about 3/4 of the surface.
- To prevent the rice from sticking to your hands, use a bowl of cold water in which you can insert your fingers each time you are going to put your hand on the rice, so it will slide easily and will be easier to spread evenly.
- Inside add the smoked salmon, a little wasabi, chopped vegetables and cream cheese, and then roll it tightly with the bamboo kimbap mat.
- After it is formed we keep it still in the rolling mat and press the ends well.
- When we have finished rolling the kimbap with a sharp knife we slice it into pieces of about 1 - 1.5 cm (1/3 - 2/3 of an inch) thick. To make them nice it is advisable to wipe the knife blade on a damp cloth before each slice.
Notes
User Reviews
Overall Rating
4.9
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