Mini Kimbap

Recipe by: Da Bin Lee

Experience a delightful bite-sized twist on a Korean favorite with our Mini Kimbap.

Make This Recipe

2 sheets of roasted gim (dried seaweed), cut each into 4 pieces

2 cups of cooked rice

2 Eggland's Best eggs, large (cooked and cut into strips

1/2 carrot, thinly sliced (cooked or raw) into strips

1/2 cucumber, thinly sliced into strips

1-2 teaspoons Sesame oil

Buy Recipe

Cook short-grain rice, add sesame oil (season with salt, optional).
Lay a sheet of dried seaweed on a sushi mat. You can also use a tray or cutting board.
Spread a thin layer of rice evenly on top.
Add strips of carrots, cucumbers, and cooked eggs.
Roll the seaweed tightly, applying gentle pressure to secure the filling.
Slice the roll into bite-sized pieces with a sharp knife.