Addictive Mini Korean Seaweed Rice Rolls

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Also known as mayak gimbap, these tiny Korean seaweed rice rolls are famously addictive – the name literally means 'narcotic kimbap' because once you start, it's hard to stop. Each bite-sized roll is filled with seasoned vegetables and drizzled with a savory soy-sesame sauce that keeps you reaching for another. Perfect as a snack, party appetizer, or picnic favorite.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 14 gFat
• 2.5 gSaturated Fat
• 62 gCarbs
• 5 gFiber
• 3 gSugar
• 11 gProtein
• 780 mgSodium
• 380 mgPotassium
• 90 mgCalcium
• 2.8 mgIron
• 8 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the rice

• 2 cups Korean short-grain rice, rinsed until water runs clear
• 2 1/4 cups water
• 1 tablespoon toasted sesame oil
• 1 teaspoon fine sea salt
• 1 tablespoon toasted sesame seeds

For the fillings

• 4 ounces fresh spinach
• 1 medium carrot, julienned
• 3 imitation crab sticks, shredded
• 1/2 ripe avocado, sliced into thin strips
• 1 large egg, beaten (optional, for egg ribbons)
• 4 sheets Korean seaweed (gim), each cut in half
• 1 teaspoon toasted sesame oil, for brushing

For the soy-sesame dipping sauce

• 3 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 1 teaspoon rice vinegar
• 1 clove garlic, finely grated
• 1 teaspoon honey or sugar
• 1/2 teaspoon toasted sesame seeds
• 1 scallion, finely chopped
• 1/4 teaspoon gochugaru (Korean chili flakes, optional)

Directions

1. Rinse the rice until the water runs clear, then cook with the measured water in a rice cooker or covered pot. Once tender, let cool 5 minutes, then gently fold in the sesame oil, salt, and sesame seeds with a rice paddle.
2. Meanwhile, blanch the spinach in salted boiling water for 30 seconds, then immediately shock in ice water. Squeeze out excess moisture, chop roughly, and toss with a pinch of salt and 1/2 teaspoon sesame oil. Set aside.
3. Lightly sauté the julienned carrot with a pinch of salt for 1 to 2 minutes until just tender, then cool. Shred the crab sticks lengthwise. If using egg, cook a thin omelet in a nonstick pan and slice into thin ribbons.
4. Whisk all dipping sauce ingredients together in a small bowl: soy sauce, sesame oil, rice vinegar, garlic, honey, sesame seeds, scallion, and gochugaru if using. Let rest 10 minutes for flavors to meld.
5. Place a half-sheet of seaweed shiny-side down on a bamboo mat (or a clean damp kitchen towel). Wet your hands, then press a thin, even layer of rice over about two-thirds of the seaweed, leaving the far edge bare.
6. Lay a small bundle of spinach, a few carrot sticks, a strip of crab, a slice of avocado, and a ribbon of egg (if using) in a thin line across the rice near the edge closest to you.
7. Using the mat, roll tightly away from you, gently pressing to seal. Lightly dab the bare seaweed edge with water to glue the roll shut, then brush the outside with a thin coat of sesame oil to keep the rice glossy and soft.
8. Repeat with the remaining seaweed, rice, and fillings to make 8 small rolls. Slice each roll crosswise into 4 bite-sized pieces using a sharp knife wiped with a damp cloth between cuts.
9. Arrange the pieces on a platter and drizzle about 1 tablespoon of dipping sauce over the top just before serving, with the rest in a small bowl for dipping. Eat with chopsticks or your fingers.

Cook’s Notes

• Use rice that has cooled just enough to handle – too hot tears the seaweed, too cold becomes sticky and hard to spread evenly.
• Keep a small bowl of water nearby to wet your hands and knife blade; this is the secret to clean, non-sticky rolls.
• For the most authentic mayak gimbap experience, keep the fillings simple and small; the soy-sesame sauce is the star.
• Store any leftovers in an airtight container with a barely damp paper towel and eat within 24 hours so the rice stays tender.
• For extra umami, swap half the soy sauce with a splash of fish sauce or a teaspoon of finely grated Korean pear in the dipping sauce.

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