Mayo Kimbap
A quick and creamy Korean rice roll filled with mayonnaise, fish roe, and green onion, wrapped in seaweed and sprinkled with sesame seeds. Perfect for a fast snack or light meal.
- Total time
- 20 min
- Servings
- 4
- Calories
- 350
- Protein
- 8g
Ingredients
- 2 cups sushi rice
- 4 sheets nori sheets
- ½ cup mayonnaise
- ¼ cup fish roe
- 2 stalks green onions
- 1 tbsp sesame seeds
Instructions
- 1
Cook the 2 cups sushi rice according to package directions, then let it cool slightly until warm but not hot, about 10 minutes.
- 2
Slice the 2 green onions thinly. In a small bowl, mix the 0.5 cup mayonnaise with the sliced green onions and 0.25 cup fish roe until well combined.
- 3
Place one 4 nori sheet on a bamboo mat, shiny side down. Spread about 0.5 cup of the warm rice evenly over the nori, leaving a 1-inch strip at the top edge.
- 4
Spread a quarter of the mayo mixture in a line across the center of the rice. Roll the kimbap tightly, using the mat to press firmly, then seal the edge with a little water.
- 5
Repeat with remaining ingredients. Brush each roll with a little sesame oil if you have it, sprinkle with the 1 tbsp sesame seeds, and slice into bite-sized pieces.
Tools you’ll need
- bamboo sushi mat
- sharp knife
- small bowl
- pot with lid
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