Description
Savory beef and fresh veggies rolled in delicious seasoned rice and nori. A fun, flavorful twist on sushi!
Ingredients
Units
Scale
- 2 1/2 cups (592 ml) short grain sushi rice
- 2 1/2 cups (592 ml) water
- 2 teaspoons toasted sesame oil
- 3/4 teaspoon unrefined salt
- 1 lbs (454 g) ground beef
- 1 green onion sliced
- 2 cloves garlic minced
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 3 cups (710 ml) baby spinach
- 1/2 large cucumber peeled and cut into long (thin strips)
- 3 large eggs
- 2-3 carrots peeled and cut into long (thin strips)
- salt
- 8 sheets of toasted sushi nori
Instructions
- For the Rice:
- Rinse the rice in a fine mesh sieve until the water runs clear.
- Add to a heavy-bottomed saucepan along with 2 1/2 cups water.
- Bring to a boil over high heat.
- Cover, turn the heat down to low, and cook until the rice is completely tender, about 15-20 minutes.
- Allow the rice to cool to room temperature.
- Add the sesame oil and rice and gently stir to combine well.
- For the Beef:
- Mix together all of the beef ingredients.
- Set aside to marinade.
- For the Veggies/Eggs:
- Bring a medium pot of water to a boil.
- Add the spinach and cook for 1 minute.
- Drain in a fine-mesh sieve and rinse with cold water.
- Squeeze out as much cold water as possible.
- Add salt to taste.
- Set aside.
- Lay the cucumber out in a single layer on a large plate.
- Sprinkle with salt and let sit for 10 minutes.
- Squeeze out as much liquid as possible.
- Set aside.
- In a small bowl, whisk the eggs with salt until uniform.
- Heat a 10-inch cast iron skillet over high heat (500°F/260°C).
- Add a tablespoon of palm oil.
- Once melted, add the eggs all at once.
- Turn the heat down to low and allow to cook until nearly set.
- Flip and cook until bright yellow.
- Remove to a cutting board. Cut in half and then into strips.
- Heat another tablespoon of oil in the skillet over medium-high heat (375°F/190°C).
- Add the carrots, salt to taste, and cook until tender-crisp, about 3-5 minutes.
- Remove from pan and set aside.
- Add the beef to the pan and cook until no longer pink.
- Remove to a plate and set aside.
- To Roll:
- Line a bamboo mat with plastic wrap.
- Place a sheet of nori on top.
- Using wet hands, spread some rice evenly on top of the nori.
- Gently press it into the nori.
- Place a strip of carrots, cucumber, spinach, eggs, and beef near the front end of the nori.
- Roll up the gimbap, using your hands to keep the ingredients in place.
- Squeeze the roll to make sure everything stays put.
- Remove the plastic wrap from the roll and cut into slices.
- Repeat with remaining ingredients.
Notes
- For easier rolling, lightly wet your hands with water before spreading the rice.
- To make it vegetarian, substitute the ground beef with sautéed mushrooms or tofu.
- Leftover gimbap can be stored in the refrigerator for up to 2 days; wrap tightly in plastic wrap to prevent drying.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 roll
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 4
- Protein: 25
- Cholesterol: 100