Savory Shrimp & Mayo Kimbap: A Party Delight
Create Festive Shrimp Mayo Kimbap at Home: The Perfect Blend of Crab Stick, Cucumber, and Rice
Perfect for year-end parties or as a delightful lunchbox option, this Shrimp Mayo Kimbap recipe is a culinary treat. Featuring a simple yet exquisite combination of plump shrimp, flaky crab sticks, crisp cucumber, and aromatic perilla leaves, each bite offers a refreshing tang and a rich, savory flavor. Enjoy this delightful kimbap, even without a bamboo mat for rolling!
Kimbap Ingredients
- 3 sheets of dried seaweed for kimbap
- 420g cooked rice (approx. 2 bowls of warm rice)
- 260g shrimp, peeled and deveined
- 2 cucumbers
- 140g imitation crab sticks (kani kama)
- 9 fresh perilla leaves
- 0.5 Tbsp butter
Creamy Mayo Sauce
- 3 Tbsp mayonnaise
- 1 Tbsp honey mustard
- 1 Tbsp grated Parmesan cheese
- 1 tsp prepared mustard (karashi)
- A pinch of black pepper
Seasoned Rice Dressing
- 1.5 Tbsp sugar
- 3 Tbsp rice vinegar
- 0.5 tsp salt
Pickled Cucumber
- 0.5 tsp salt
- 1 Tbsp sugar
- 2 Tbsp rice vinegar
- 3 Tbsp mayonnaise
- 1 Tbsp honey mustard
- 1 Tbsp grated Parmesan cheese
- 1 tsp prepared mustard (karashi)
- A pinch of black pepper
Seasoned Rice Dressing
- 1.5 Tbsp sugar
- 3 Tbsp rice vinegar
- 0.5 tsp salt
Pickled Cucumber
- 0.5 tsp salt
- 1 Tbsp sugar
- 2 Tbsp rice vinegar
- 0.5 tsp salt
- 1 Tbsp sugar
- 2 Tbsp rice vinegar
Cooking Instructions
Step 1
Let’s get all the ingredients ready for our delicious Shrimp Mayo Kimbap. Using fresh ingredients is key to an exceptional kimbap.
Step 2
First, wash the cucumbers thoroughly and slice them thinly, about 0.3cm thick. In a bowl, combine the sliced cucumbers with 1 Tbsp sugar, 0.5 tsp salt, and 2 Tbsp rice vinegar. Gently mix and let them pickle for about 10 minutes. Do not rinse the cucumbers after pickling. Place them in a cheesecloth or clean kitchen towel and squeeze out as much liquid as possible. This step ensures the cucumbers remain crisp and prevents the kimbap from becoming soggy.
Step 3
Now, let’s prepare the seasoned rice, which is the base of our kimbap. In a separate bowl, whisk together 1.5 Tbsp sugar, 3 Tbsp rice vinegar, and 0.5 tsp salt until the sugar is dissolved, creating the vinegar dressing. Pour this dressing over 2 bowls of freshly cooked warm rice (approx. 420g) and gently fold it in with a rice paddle, being careful not to mash the rice grains. This process turns the plain rice into sushi rice. While the sushi rice cools down, you can proceed with preparing the other fillings to save time. Feel free to adjust the sugar and vinegar ratio in the dressing according to your personal preference.
Step 4
Time to prepare the succulent shrimp. Peel and devein the shrimp, then make shallow cuts (about 0.3cm deep and 1cm apart) along the back and belly of each shrimp. These cuts prevent the shrimp from curling up into a C-shape when cooked, ensuring they maintain a beautiful, straight appearance. Marinate the cut shrimp with 1 Tbsp of cooking wine (like Mirin or Sake) and a pinch of black pepper for about 10 minutes.
Step 5
Cook the marinated shrimp to perfection. Melt 0.5 Tbsp of butter in a frying pan over medium heat. Add the shrimp and sauté them until they are lightly golden brown on both sides. The butter adds a wonderful richness to the shrimp.
Step 6
Now, let’s mix the star filling! In a bowl, combine the squeezed pickled cucumbers and the imitation crab sticks, shredded lengthwise. Add 3 Tbsp mayonnaise, 1 Tbsp honey mustard, 1 Tbsp grated Parmesan cheese, 1 tsp prepared mustard, and a pinch of black pepper. Gently mix everything together until well combined. The Parmesan cheese not only enhances the savory flavor but also helps absorb excess moisture, keeping the filling from making the kimbap wet.
Step 7
Prepare a small bowl of water. This will be used to moisten your hands or a spoon when spreading the rice onto the seaweed, preventing the sticky rice from adhering too much.
Step 8
Lay a sheet of kimbap seaweed shiny-side down (rough side up). Using a spoon dipped in water, spread a thin, even layer of the seasoned sushi rice over the seaweed. Next, place 3 fresh perilla leaves on top of the rice. The aromatic perilla leaves will add a wonderful fragrance to the kimbap. Tip: Because the seasoned rice is quite sticky, dipping your spoon in water regularly will make spreading the rice much easier and prevent it from clumping.
Step 9
Generously layer your fillings onto the rice. Start with a good amount of the creamy crab and cucumber mixture. Arrange the cooked shrimp on either side, ensuring their tails are pointing outwards. Place a few more shrimp (tail removed) in the center for an extra pop of flavor and texture. Gently tuck the perilla leaves around the fillings.
Step 10
Now it’s time to roll the kimbap, even without a bamboo mat! Carefully roll the seaweed and fillings tightly from one end to the other. Lightly moisten the edge of the seaweed with water to seal the roll. Once rolled, brush a little sesame oil over the outside of the kimbap for a glossy finish and added aroma.
Step 11
To slice the kimbap cleanly, a serrated bread knife works best. Slice the kimbap into bite-sized pieces for easy enjoyment.
Step 12
The combination of tangy sushi rice, firm and succulent shrimp, the creamy and crunchy crab-cucumber mix, and the fragrant perilla leaves creates an incredibly delicious experience. This Shrimp Mayo Kimbap is a true delight, perfect for sharing on special occasions!
