Kimbab – Korean Sushi Roll

Recipe: Kimbab

Summary: Kimbab is a popular Korean picnic food made with rice and various ingredients, rolled in laver(seaweek) and served in bite-size slices.


  • 5 roasted sea laver sheets (nori in Japanese)
  • 2 eggs
  • 1 carrot
  • yellow pickled radish
  • ham (or sausage)
  • 1 cucumber
  • salt
  • sesame oil
  • cooked rice


  1. Whip the eggs gently and pour and spread them on a heated pan.
  2. When they are cooked, cut them into long thin strips
  3. Cut carrot and cucumber into long thin strips. Cook carrot strips on the pan with a bit of oil. Soak the cucumber in salt and vinegar water for 20 minutes.
  4. Cut the ham or sausage into long thin strips and cook them in a pan.
  5. Cut the yellow radish into long thin strips.
  6. Add 1T of sesame oil and 2 sprinkles of salt to the rice and mix them well.
  7. Place one sheet of the sea laver over a bamboo mat. Spread rice thinly to cover 2/3 of the sea laver. (leave 1/3 of the space.) Place all the ingredients (carrot, cucumber, egg, yellow pickled radish..) in the middle of the spread rice.
  8. Roll the sea laver with the mat firmly. If the laver edge is not sticking on the surface, apply a bit of water to the edge of the sea laver with your finger.
  9. Brush the roll with the sesame oil.
  10. With a sharp knife, slice roll into 1/2 inch thick kimbab pieces and serve them.

Preparation time: 30 minute(s)
Cooking time: 20 minute(s)

Number of servings (yield): 4

Culinary tradition: Korean


  1. A little side note: you don’t have to use the exact fillings listed here. I grew up eating kimbap filled with a large variety of things. Imitation crab or ham is best though! 🙂

  2. The regular rice will work fine. There are two different ways to season the rice – one is using sesame oil and salt, the other way is using vinegar and sugar. Vinegar and sugar is a Japanese style.

  3. Hi, I just wanna ask what kind of rice did you use? Can I use the typical rice? And some recipe says they mix the cooked rice with a bit of vinegar, whats the difference? Thanks 🙂

  4. Hi!
    One of my Korean client has given me 2 cans of Bamboo Salt a laver.
    I do not know where to use and how to use.
    Can you somebody assit me.
    I am a vegeterian.

  5. This was a great how to do it recipe, with ingrediants I will like. I have a friend in Korea who sent me tons of flavored seaweed laver; I have no idea how to use it, but it is good for my arthritis. Do you have any recipes that do nt include fish of any kind, including seafood, that I can use the seaweed with? All he said was to try it with rice.
    Any help would be greatly appreciated.
    Thank you!

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