Sesame Shrimp Rice Roll — Shrimp Kimbap
Korean rice and seaweed roll filled with sesame-soy shrimp, pickled radish, spinach, carrot, egg, and perilla leaf, sliced into bite-size rounds and brushed with sesame oil.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Peel and roughly chop shrimp. Cut pickled radish into batons, julienne carrot, slice eggs into 1cm strips, cut perilla leaves. Whisk eggs with 0.5 tsp salt and 0.25 tsp pepper. Combine soy sauce, brown sugar, grated garlic, and black pepper in a bowl.
Boil
Combine rinsed rice with 360ml water in a saucepan, bring to boil over high, cover, reduce to lowest heat, cook 12 minutes. Rest covered off heat 8 minutes, fluff with 2 tsp sesame oil and pinch of salt.
Saute 1
Heat 2 tsp neutral oil in non-stick pan over medium, pour whisked eggs in thin sheet, cook 90 seconds until set. Slide onto board.
Saute 2
Heat remaining neutral oil over medium-high, add shrimp mixture, stir-fry 2–3 minutes until pink and just cooked through. Set aside to cool slightly.
Build
Blanch spinach in salted boiling water 30 seconds, drain, squeeze dry, toss with 2 tsp sesame oil and pinch of salt. Stir-fry carrot with pinch of salt over medium-high 90 seconds until just tender, cool on a plate.
Wrap
Lay seaweed sheet shiny-side down on bamboo mat, spread half the rice leaving 2cm clear at top edge. Line up half each of shrimp, radish, spinach, carrot, egg strips, and 4 perilla leaves across centre. Roll tightly, brush seam with sesame oil. Repeat with remaining two sheets.
Plate
Slice each roll into 8 rounds with wet sharp knife, scatter sesame seeds over, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.