Diet-Friendly Gimbap
Hearty Diet Gimbap Made Without Cooking: A Satisfying Meal That Keeps You Full
This gimbap is perfect for a light meal. Instead of white rice, we use brown rice, and swap out heavy mayonnaise for tangy Greek yogurt. Enjoy a delicious meal without the calorie burden! Discover how to make a satisfying and healthy option that keeps you full for a long time.
Gimbap Filling Ingredients
- 3 cucumbers
- 4-5 imitation crab sticks (kani kama)
- 4 strips pickled radish (danmuji)
Rice Seasoning and Greek Yogurt Dressing
- 2-3 Tbsp Greek yogurt
- 1 tsp salt (for pickling cucumbers)
- 1 Tbsp vinegar (for pickling cucumbers)
- 1 Tbsp sugar (or 1 Tbsp allulose, for pickling cucumbers)
- 1.5 bowls brown rice (approx. 300g)
- 1/3 Tbsp salt (for rice seasoning)
- 1 Tbsp sesame oil (for rice seasoning)
- A little sesame oil (for finishing)
- 1 Tbsp toasted sesame seeds (for finishing)
- 2-3 Tbsp Greek yogurt
- 1 tsp salt (for pickling cucumbers)
- 1 Tbsp vinegar (for pickling cucumbers)
- 1 Tbsp sugar (or 1 Tbsp allulose, for pickling cucumbers)
- 1.5 bowls brown rice (approx. 300g)
- 1/3 Tbsp salt (for rice seasoning)
- 1 Tbsp sesame oil (for rice seasoning)
- A little sesame oil (for finishing)
- 1 Tbsp toasted sesame seeds (for finishing)
Cooking Instructions
Step 1
First, wash 3 cucumbers thoroughly. Gently remove the watery seeds from the center of the cucumbers, then julienne them into thin strips. In a bowl, combine the julienned cucumbers with 1 tsp salt, 1 Tbsp vinegar, and 1 Tbsp sugar (or allulose). Gently massage the mixture and let it sit for about 5 minutes to pickle. This step helps to draw out excess moisture, preventing your gimbap from becoming soggy.
Step 2
Shred the imitation crab sticks into bite-sized pieces by hand. Slice the pickled radish strips thinly to ensure a pleasant texture when bitten into.
Step 3
After pickling the cucumbers for 5 minutes, squeeze out any excess water by hand. Place the squeezed cucumbers in a bowl and add 2-3 Tbsp of Greek yogurt. Mix gently until well combined. This creates a creamy and refreshing cucumber filling.
Step 4
In a bowl, combine 1.5 bowls of warm brown rice (about 300g) with 1/3 Tbsp salt and 1 Tbsp sesame oil. Gently mix with a spatula, being careful not to mash the rice grains. Season the rice until it is evenly coated and slightly glossy.
Step 5
Overlap one full sheet of gimbap seaweed with half a sheet to create a larger surface. Spread the seasoned brown rice thinly and evenly over the seaweed, leaving a small border at the top edge. Arrange the shredded imitation crab sticks, pickled radish, and the Greek yogurt-coated cucumbers in layers over the rice. Starting from the bottom edge, carefully and firmly roll the gimbap, ensuring the filling stays intact. You can moisten the top edge of the seaweed with a little water or a few grains of rice to help seal the roll securely.
Step 6
Brush the outside of the rolled gimbap with a little sesame oil and sprinkle with toasted sesame seeds. This adds a beautiful sheen and a nutty aroma. Slice the gimbap into your desired bite-sized pieces and enjoy! May your meal be healthy, satisfying, and delicious!
