Nude Gimbap Inside Out Roll

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Nude Gimbap is a playful twist on classic Korean kimbap where the seasoned rice forms the outer layer instead of seaweed, finished with a generous coating of toasted sesame seeds. The roll is sliced into bright, jewel-like rounds revealing colorful vegetable and egg fillings inside, and it pairs beautifully with a soy-vinegar dipping sauce.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 12 gFat
• 2 gSaturated Fat
• 62 gCarbs
• 3 gFiber
• 3 gSugar
• 12 gProtein
• 720 mgSodium
• 280 mgPotassium
• 95 mgCalcium
• 2.5 mgIron
• 6 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the rice

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

For the fillings

• 1 medium carrot, julienned
• 1 cup fresh spinach leaves
• 1/2 English cucumber, julienned
• 1/2 cup pickled yellow radish (danmuji), julienned
• 3 large eggs, beaten with pinch of salt
• 1 tablespoon neutral oil, divided
• 1/2 teaspoon toasted sesame oil
• Pinch of salt and white pepper to taste

For the dipping sauce

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon gochugaru or chopped scallion

Directions

1. Rinse the rice in cold water 4 to 5 times until clear, then combine with 2 1/4 cups water in a rice cooker and cook until tender, about 20 minutes.
2. While the rice cooks, prepare the fillings: blanch the spinach for 30 seconds, drain, squeeze dry, and toss with sesame oil and a pinch of salt; sauté the carrot julienne with a touch of oil for 1 minute until just tender; lightly salt the cucumber and let it drain in a colander.
3. Make a thin egg crepe in a nonstick pan with a bit of oil, cook until set, then slice into long 1/2-inch strips; set aside with the other fillings and keep everything at room temperature.
4. When the rice is done, transfer to a large bowl and gently fold in the sesame oil and salt while warm; let cool just until easy to handle but still slightly sticky.
5. Lay a sheet of plastic wrap on a bamboo sushi mat, then press a handful of sesame seeds evenly across the center. Place about 3/4 cup of rice on top and pat into a 9×7-inch rectangle using wet hands, leaving a 1-inch border on the far edge.
6. Arrange a thin row of each filling (carrot, cucumber, spinach, egg, pickled radish) across the near edge of the rice, keeping the line tight and even.
7. Using the bamboo mat and plastic wrap to guide you, lift the edge closest to you and roll firmly over the fillings, tucking gently and pressing to shape a tight cylinder about 1 1/2 inches thick.
8. Repeat with the remaining rice and fillings to make 4 rolls total. Wipe the knife with a damp cloth and slice each roll into 6 even rounds.
9. Whisk the dipping sauce ingredients together and serve alongside the rolls on a platter, arranging pieces so the colorful centers face up.

Cook’s Notes

• Wet your hands frequently when shaping the rice to prevent sticking and create a smooth outer surface.
• Pat the cucumber dry after salting so excess moisture does not seep into the rice and make it gummy.
• For a glossy finish, brush the rolls lightly with a 1:1 mix of sesame oil and water before slicing.
• Use day-old rice if possible: slightly drier grains hold their shape better inside-out than freshly steamed rice.
• Cover finished rolls with a barely damp towel while you build the others to keep the rice from drying out.

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