Kimbap is a Korean seaweed rice roll that comes in three distinct styles—classic with vegetables and spam, modern kimchi and cheese, and simple ham and cheese—each offering different flavor profiles and textures in one versatile recipe.
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In a large bowl, season the cooked rice with sesame oil and mix well.
Lay a sheet of nori on a flat surface and spread an even layer of the seasoned rice over it, leaving a small border at the top.
For the classic kimbap, layer cooked spinach, carrots, egg strips, fried spam, julienned cucumber, and pickled red onions across the center of the rice.
Tightly roll the kimbap from the bottom up, using the border of nori to seal the roll.
For the kimchi cheese kimbap, prepare another nori sheet with rice. Layer a slice of American cheese, fried kimchi, and fried spam in the center.
Tightly roll the kimchi cheese kimbap and set aside.
For the ham and cheese kimbap, prepare the last nori sheet with rice. Layer a slice of American cheese, deli ham, a whole green onion, and any leftover egg strips.
Tightly roll the ham and cheese kimbap.
Drizzle a small amount of sesame oil over the finished rolls and rub it in with your hands to coat them evenly.
Sprinkle the rolls with toasted sesame seeds for garnish.
Using a sharp knife, slice the kimbap rolls into bite-sized pieces.
Serve immediately. The ham and cheese kimbap is especially good with a dollop of mayonnaise.
Wrap tightly in plastic wrap and refrigerate up to 24 hours; serve cold or at room temperature. Do not freeze.
bamboo sushi mat · sharp knife (8-inch chef's or serrated bread knife)
Kimbap uses cooked rice (not vinegared) and is filled with cooked vegetables, proteins like spam or ham, and seasoned with sesame oil. Sushi uses vinegared rice and typically features raw fish.
Yes. Wrap finished rolls tightly in plastic wrap and refrigerate up to 24 hours. They taste best eaten within 12 hours and can be served cold or at room temperature.
Brush the nori lightly with sesame oil before filling, and don't overfill with wet ingredients. Keep vegetables slightly damp but not dripping when rolling.
Short-grain Korean rice is preferred for kimbap's texture. Sushi rice (vinegared) will alter the flavor profile, though in a pinch it can work if you rinse off excess vinegar.
Use a sharp, damp knife and wipe between each cut. A serrated bread knife also works well. Cut gently with a sawing motion rather than pressing straight down.
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