20-Min Veggie Kimbap
Rolled sushi-style rice with pickled radish, egg, cucumber, and spinach—crispy on the outside, bright and garlicky inside. A Korean lunchbox classic that's way easier than it looks.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 10g
Ingredients
- 2 cups cooked sushi rice (or short-grain white rice, cooled)
- 2 sheets nori seaweed sheets
- ¾ cup pickled daikon radish (danmuji), sliced into thin strips
- 1 medium cucumber
- 1 cup fresh spinach, roughly chopped
- 2 whole eggs
- 1.5 tbsp sesame seeds
- 2 cloves garlic cloves, minced
Instructions
- 1
Mix cooled rice with 1 tbsp sesame oil, minced garlic, and 0.5 tsp salt until evenly coated.
- 2
Fry the eggs in a skillet over medium heat until whites set but yolks still jiggle, ~3 min total.
- 3
Slice cucumber lengthwise into thin strips; wilt spinach in the same skillet for 30 seconds, then transfer to a plate.
- 4
Place nori shiny-side down on a bamboo mat. Spread a thin layer of rice on the nori, leaving 0.5 inch bare at the far edge.
- 5
Arrange cucumber, egg strips, pickled radish, and spinach in a horizontal line across the center of the rice.
- 6
Roll tightly using the mat, sealing the seam with a few grains of rice. Slice in half crosswise with a wet, sharp knife.
- 7
Brush cut rolls with sesame oil, sprinkle with sesame seeds, and serve with soy sauce for dipping.
Tools you’ll need
- bamboo sushi mat
- 12-inch nonstick skillet
- sharp knife
- small bowl
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