Gimbap (Korean Rice Rolls)
Cheaper, faster, simpler, and tastier than at restaurants. Gimbap are Korean rolls made like familiar Japanese ones, but without raw fish. Fillings include vegetables, omelet, sausages, tofu, or crab sticks.
Updated : 02 February, 2026
Easy
About 45 min.
Ingredients
10 grams
Nori
140 grams
Round rice
2
Crab sticks
0.5
Carrot
0.5
Cucumber
2
Lettuce leaves
2 tablespoon
Rice vinegar
0.5 teaspoon
Sugar
0.5 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make gimbap (Korean rolls)? Prepare the ingredients. This recipe makes two rolls, each cut into 8 small pieces. For more servings, increase the ingredients. Use regular short-grain rice (not parboiled). Instead of rice vinegar, you can use regular table vinegar diluted with water.
Step 2
First, cook the rice. Rinse it well. Pour in clean cold water so it sits about two finger-widths above the rice. Place the saucepan over medium heat. Cook until the water is fully absorbed. Do not stir while cooking. Mix rice vinegar with salt and sugar. Pour the mixture into the hot rice and stir. Cool the rice completely.
Step 3
For the filling, I used crab sticks. Peel off the plastic film and slice each stick lengthwise into 4 strips.
Step 4
Slice the cucumber into thin sheets, then cut them lengthwise into long strips.
Step 5
Cut the carrot the same way.
Step 6
Take a bamboo rolling mat. Place a nori sheet on it, rough side up. With hands moistened in cold water, spread a thin layer of rice over the sheet, leaving a 2 cm (about 3/4 in) strip at the top edge uncovered.
Step 7
Place the filling in the center: cucumber strips, crab stick strips, and carrot strips. Roll lettuce leaves into a tube. I used a chopped salad mix and rolled the pieces the same way.
Step 8
Using the mat, roll everything into a tight roll. Moisten the bare edge with water and seal.
Step 9
Cut the roll into 8 pieces with a sharp knife.
Step 10
Serve the rolls with soy sauce. Enjoy!
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