.svg)
Sign Up for new Healthy Recipes
Introduction
Gimbap, often referred to as Korean sushi rolls, has a rich history dating back to the Joseon Dynasty. Originally, it was a humble meal prepared for farmers and travelers due to its portability and long-lasting freshness. Our healthy version pays homage to this tradition while incorporating modern nutritional sensibilities. By focusing on a variety of colorful vegetables, we've created a lighter, more nutrient-dense version of this beloved Korean staple. Perfect for picnics or quick lunches, these rice balls embody the Korean concept of 'hansik' - a balanced, harmonious meal that nourishes both body and soul.
Ingredients
• 2 cups sushi rice, rinsed until water runs clear
• 2 1/4 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 medium carrot, peeled and julienned
• 1 small cucumber, seeded and julienned
• 1/2 red bell pepper, thinly sliced
• 1 cup fresh spinach leaves, blanched and squeezed dry
• 2 sheets nori (dried seaweed), cut into 2-inch strips
• 2 tablespoons sesame oil
• 2 tablespoons toasted sesame seeds
• 1 tablespoon soy sauce (low-sodium if preferred)
• 1 teaspoon gochugaru (Korean red pepper flakes), optional
Step 1:
Cook the sushi rice in a rice cooker or medium saucepan with 2 1/4 cups water according to package instructions, typically about 20 minutes.
Step 2:
While rice is cooking, combine rice vinegar, sugar, and salt in a small saucepan. Heat over low heat, stirring until sugar dissolves. Remove from heat and let cool.
Step 3:
Prepare vegetables: julienne carrots and cucumbers, thinly slice bell peppers, and blanch spinach leaves for 30 seconds in boiling water, then squeeze dry.
Step 4:
When rice is cooked, transfer to a large mixing bowl and gently fold in the cooled vinegar mixture. Allow to cool to room temperature, about 10 minutes.
Step 5:
Add prepared vegetables, sesame oil, sesame seeds, soy sauce, and gochugaru (if using) to the rice. Gently mix to distribute evenly.
Step 6:
Wet your hands slightly to prevent sticking. Take about 1/2 cup of the rice mixture and form into a ball or triangle shape.
Step 7:
Wrap a strip of nori around the base of each rice ball, using a dab of water to seal if needed.
Q: Can I make these rice balls ahead of time?
A: While best eaten fresh, you can prepare them up to 24 hours in advance. Store in the refrigerator and bring to room temperature before serving.
Q: Is there a way to make these gluten-free?
A: Yes, simply substitute the soy sauce with tamari or a gluten-free soy sauce alternative.
Q: Can I use brown rice instead of sushi rice?
A: Yes, but the texture will be different and you may need to adjust cooking time and water ratio. The rice balls may also be less sticky and harder to shape.
• For a gluten-free version, use tamari instead of soy sauce.
• Brown rice can be substituted for sushi rice, but cooking time and water ratio may need adjustment.
• Fresh vegetables can be swapped based on preference or availability. Try avocado, pickled daikon, or cooked mushrooms.
• For added protein, consider including thin strips of cooked egg omelet or cubed tofu.
• Ensure all vegetables are cut into similar-sized pieces for even distribution and easy rolling.
• If gochugaru is unavailable, substitute with a pinch of regular red pepper flakes or omit for a milder flavor.
Serve rice balls immediately at room temperature. Arrange on a platter and garnish with additional sesame seeds if desired.
Store leftover rice balls in an airtight container in the refrigerator for up to 2 days. Best consumed within 24 hours for optimal texture.
Prepare vegetables while rice is cooking to maximize efficiency. Allow rice to cool slightly before mixing with other ingredients to prevent vegetables from wilting.
- Wet your hands with water or a mixture of water and rice vinegar to prevent rice from sticking while shaping the balls.
- Don't overmix the rice when adding vegetables and seasonings to avoid making it mushy.
- For perfectly shaped rice balls, use a rice ball mold or plastic wrap to help form consistent shapes.
For a spicier version, add more gochugaru or a drizzle of sriracha sauce. For a protein boost, mix in small cubes of firm tofu or shredded cooked chicken.
Serve with a side of kimchi or pickled vegetables. Pair with cold barley tea (boricha) or a light lager beer for a refreshing combination.
This dish is suitable for year-round enjoyment, but is especially refreshing in spring and summer.
Contains sesame. May contain gluten from soy sauce (use tamari for gluten-free version). Optional ingredients may introduce additional allergens.
