Vegetable Gimbap Bites with Sesame Spinach and Pickled Radish

Steps

1. Step 1

   Put the rinsed rice and water in a medium saucepan. Bring to a boil over high heat, then cover, turn the heat to low and cook for 15 minutes. Take the pan off the heat and let it sit, still covered, for 10 minutes.

   30 min, hands-off

   • 2 cups short-grain white rice (sushi rice)
   • 2 1/4 cups water
2. Step 2

   Spread the hot rice in a wide bowl or baking dish. Drizzle with the sesame oil, sprinkle with the sesame seeds and salt, and fold gently with a spatula to season without mashing the grains. Let it cool to just warm.

   15 min

   • 1 tbsp toasted sesame oil
   • 1 tsp toasted sesame seeds
   • 1 tsp fine salt
3. Step 3

   Bring a pot of salted water to a boil. Add the spinach and cook just until wilted, about 30 seconds. Drain, rinse under cold water, then squeeze out as much water as you can with your hands. Chop roughly and toss with the sesame oil, garlic, sesame seeds and a pinch of salt.

   8 min

   • the rest of the fresh spinach
   • 1 tsp toasted sesame oil
   • 1 clove garlic
   • 1 tsp toasted sesame seeds
   • salt
4. Step 4

   Heat 1 tsp of the neutral oil in a nonstick skillet over medium heat. Add the carrot matchsticks and a pinch of salt and cook, stirring, until just tender but still bright, 2 to 3 minutes. Scrape onto a plate.

   4 min

   • the rest of the medium carrots
   • 1 tsp neutral oil, such as vegetable or canola
5. Step 5

   Wipe the skillet, add the remaining 2 tsp oil and set over medium-low heat. Pour in the beaten eggs and tilt the pan to make a thin even layer. Cook until just set, about 3 minutes, flip and cook 30 seconds more. Slide onto a cutting board, let cool, then roll up and slice into 1/2-inch strips.

   6 min

   • 2 tsp neutral oil, such as vegetable or canola
   • the rest of the large eggs
6. Step 6

   Lay a seaweed sheet shiny side down on a bamboo mat or a sheet of parchment, long edge toward you. With damp hands, spread about 1 cup of rice over the bottom two-thirds in a thin even layer, leaving the top third bare.

   • 1 piece roasted seaweed sheets for gimbap (gim or nori)
7. Step 7

   About an inch up from the bottom edge, lay a quarter of each filling in neat lines across the rice: spinach, carrot, egg strips, a strip of pickled radish and cucumber strips. Don't overfill.

   • 1/4 fresh spinach
   • 1/4 medium carrots
   • 1/4 large eggs
   • 1/4 English cucumber
   • 1 piece danmuji (yellow pickled radish) long strips
8. Step 8

   Lift the bottom edge up and over the fillings, press to tuck them in, then roll forward firmly to the bare edge, squeezing gently as you go. Dab the bare seaweed with a little water to seal. Set the roll seam side down and repeat with the remaining three sheets.

   15 min

9. Step 9

   Brush each roll all over with sesame oil. With a sharp knife wiped between cuts, slice each roll into 8 coins about 3/4 inch thick. Arrange cut side up and sprinkle with sesame seeds. Serve at room temperature.

   10 min

   • 1 tbsp toasted sesame oil
   • 1 tsp toasted sesame seeds

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026