Simple Inari & Crab Stick Kimbap Recipe
Simple Inari & Crab Stick Kimbap Recipe
Make Delicious Inari & Crab Stick Kimbap Without Needing Many Fillings.
This is a kimbap made with inari (seasoned fried tofu) and crab sticks. It’s great because you don’t need many ingredients. It’s a perfect meal or bento box option that’s delicious and easy to prepare, even on busy days!
Kimbap Ingredients- 100g dried inari, thinly sliced
- 60g pickled radish (danmuji), finely chopped
- 120g imitation crab sticks (like surimi)
- 500g cooked rice
- 2 sheets of roasted seaweed for kimbap (gim)
Cooking Instructions
Step 1
First, thinly slice the dried inari into strips. Slicing it this way will enhance the texture when it’s inside the kimbap.
Step 2
Heat a non-stick pan over low heat without oil. Slowly sauté the sliced inari. As the moisture evaporates, the inari will become chewier and develop a nutty flavor. Stir occasionally to prevent burning.
Step 3
Finely chop the pickled radish (danmuji). This adds a nice crunch to the kimbap filling. Make sure it’s chopped finely enough to be easily eaten.
Step 4
Shred the imitation crab sticks using chopsticks or your fingers. Shred them along the natural grain rather than chopping them finely, for a more satisfying texture.
Step 5
In a bowl, combine the shredded crab sticks, chopped pickled radish, sugar, whole grain mustard, and mayonnaise. Mix well to create the crab stick dressing. The zesty kick of the whole grain mustard and the creaminess of the mayonnaise create a wonderful flavor combination with the crab sticks.
Step 6
Season the warm cooked rice with salt and sesame oil. Gently mix with a rice paddle, lifting and folding, to avoid mashing the grains. The aromatic sesame oil will enhance the rice’s flavor.
Step 7
Place a sheet of kimbap seaweed (gim) shiny side down, rough side up, on a bamboo rolling mat. This rough side will help the rice adhere better.
Step 8
Spread the seasoned rice thinly over the seaweed, leaving about a 1 cm border at the top edge. This border will help seal the roll. Spreading the rice thinly is key; too much rice can cause the kimbap to burst.
Step 9
Evenly layer the sautéed inari strips over the rice, covering it completely. The chewy inari will add a delightful texture to your kimbap.
Step 10
Generously spread the prepared crab stick dressing over the inari. Be mindful of the amount to prevent the filling from oozing out when you roll the kimbap.
Step 11
Using the bamboo mat, tightly roll the kimbap. Start by pressing the fillings firmly and rolling from the bottom. Lightly brush the top edge of the seaweed with water to help seal the roll securely.
Step 12
Once rolled, slice the kimbap into bite-sized pieces (about 1.5-2 cm thick) using a kimbap knife or a regular knife lightly dampened with water. Wetting the knife prevents the rice from sticking, ensuring clean cuts. Enjoy your delicious kimbap!
