Avocado and Jamón Kimbap: A Delicious Combination
Avocado and Jamón Kimbap: A Delicious Combination
Avocado Kimbap, Jamón Kimbap, Sushi Rice Rolls, Lunchbox Ideas, Special Kimbap Recipe
Experience the delightful harmony of creamy avocado and savory jamón in this unique Kimbap recipe! The fresh crunch of romaine lettuce and the rich flavor of cheese elevate this roll to a whole new level. Perfect for a satisfying meal or a special lunchbox, this Avocado Jamón Kimbap is a culinary adventure you won’t want to miss!
Kimbap Ingredients- 210g cooked rice (freshly made and warm)
- 1/2 ripe avocado
- 30g Jamón or Prosciutto
- 4 romaine lettuce leaves
- 2 Tbsp shredded cheese (cheddar or mozzarella)
- 1.5 sheets of dried seaweed (gim) for kimbap
- Sesame oil, for drizzling
Sushi Vinegar Seasoning- 1 Tbsp sugar
- 2 Tbsp rice vinegar
- 0.5 tsp salt
- 1 Tbsp sugar
- 2 Tbsp rice vinegar
- 0.5 tsp salt
Cooking Instructions
Step 1
Let’s prepare all the ingredients needed to make delicious Avocado Jamón Kimbap. Using fresh ingredients is key to the best flavor.
Step 2
In a small bowl, combine 1 Tbsp sugar, 0.5 tsp salt, and 2 Tbsp rice vinegar. Stir well until the sugar and salt are completely dissolved to create a flavorful sushi vinegar seasoning.
Step 3
Add 1 bowl (approx. 210g) of freshly cooked, warm rice to the prepared sushi vinegar seasoning. Gently mix with a spatula, being careful not to mash the rice grains, ensuring the seasoning is evenly distributed. Let the rice cool slightly until it’s lukewarm.
Step 4
Prepare the jamón, one of the main ingredients. You can substitute it with thinly sliced ham or other cured meats if jamón is unavailable. Choose based on your preference.
Step 5
Wash the fresh romaine lettuce leaves thoroughly under cold running water. Gently shake off excess water or use a salad spinner. Pat any remaining moisture dry with a paper towel to prevent the kimbap from becoming soggy.
Step 6
Have your shredded cheese ready. Cheese not only adds a delicious nutty flavor to the kimbap filling but also helps absorb excess moisture from other ingredients, keeping the kimbap neat and tasty.
Step 7
Cut the ripe avocado in half. To easily remove the pit, firmly press the knife into the pit and twist. Gently peel the skin by hand and then slice the avocado into long, approximately 1 cm thick strips.
Step 8
Place the kimbap seaweed sheet shiny-side down on a bamboo rolling mat. To help the rice adhere better, lightly moisten the edge of the seaweed (about 1 cm from the end) with a bit of rice. You can overlap half a sheet of seaweed to make the roll longer if desired.
Step 9
Spread the seasoned rice evenly and thinly over the seaweed sheet. If the rice is too sticky, moisten your hands or the spatula with a little water to prevent sticking. Spread the rice thinly all the way to the edges.
Step 10
Arrange 4 romaine lettuce leaves lengthwise on top of the rice. Sprinkle the shredded cheese evenly over the lettuce. Lay the jamón slices lengthwise on top of the cheese. Finally, place the avocado strips attractively. Carefully roll the kimbap tightly using the bamboo mat. Lightly brush the outside of the rolled kimbap with sesame oil for a nice sheen.
Step 11
To slice the kimbap cleanly, slightly dampen your knife with water or coat it with a little sesame oil to prevent the rice from sticking. Use a sawing motion, moving the knife back and forth gently, to cut through the roll without squashing it.
Step 12
Your Avocado Jamón Kimbap is ready! Enjoy the delightful combination of tangy sushi rice, creamy avocado, crisp romaine lettuce, and savory jamón. Because sushi rice is less perishable than plain rice, this kimbap is an excellent choice for lunchboxes, especially during warmer months or for picnics.
