Simple Inari & Spinach Kimbap
Simple Inari & Spinach Kimbap
Transform Your Kimbap with Inari Sushi Kits! Quick & Delicious Homemade Rolls!
Today, we’re making Inari & Spinach Kimbap! You could also call this a ‘pantry raid’ kimbap. We’ve brought out an unused Inari Sushi Kit from the fridge and combined it with some leftover seasoned spinach. This simple combination creates a quick and incredibly tasty Inari Spinach Kimbap. We haven’t added any other ingredients! Curious about how delicious kimbap can be when relying on the guaranteed flavor of an Inari Sushi Kit? Let’s roll!
Basic Kimbap Ingredients- 1 Inari Sushi Kit (including sushi rice seasoning and dried seaweed flakes)
- 2 sheets of Kimbap seaweed (gim)
- 2 cups of cooked rice (approx. 2 rice cooker cups)
Spinach Seasoning Ingredients- 2 handfuls of spinach (about 150-200g)
- 3 pinches of salt
- 1 Tbsp sesame oil
- 2 handfuls of spinach (about 150-200g)
- 3 pinches of salt
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
In a bowl with 2 cups of warm cooked rice, add the seasoning sauce and powder mix from the Inari Sushi Kit. Gently mix everything together with a spatula or spoon, being careful not to mash the rice grains, until you have evenly seasoned rice. If the rice is too hot, the seasoning might not mix well, so you can let it cool slightly before mixing.
Step 2
Blanch the 2 handfuls of thoroughly washed spinach in boiling water with a little salt for just 2-3 minutes. Remember to add the spinach starting with the stems into the boiling water! After blanching, rinse the spinach under cold running water to cool it down, then firmly squeeze out as much excess water as possible. Place the squeezed spinach in a bowl, add 3 pinches of salt and 1 Tbsp of sesame oil, and gently mix to create your seasoned spinach side dish.
Step 3
Lay a sheet of kimbap seaweed (I used seasoned laver!) shiny-side down. Spread the seasoned rice thinly and evenly over the seaweed, leaving a small border at the top edge. Next, place the well-drained seasoned spinach and then the Inari tofu (or the seasoned pieces from the kit) evenly over the rice. If the pieces from the kit are small, you can place them as they are.
Step 4
Starting from the bottom edge closest to you, tightly roll the kimbap upwards, pressing firmly to ensure it holds its shape. You can use a bamboo rolling mat for perfectly shaped rolls, but rolling by hand works just as well and is less cleanup! (Tip: If you’re using regular kimbap seaweed instead of seasoned laver, brush a little sesame oil on the outside of the finished roll for extra flavor and shine). Once rolled, slice the kimbap into even pieces using a sharp knife, lightly moistened with water.
Step 5
Arrange the sliced kimbap on a plate, like a blooming flower. While not vibrantly colorful, the rich flavor of the seasoned inari tofu is responsible for the kimbap’s deliciousness, and the spinach adds a refreshing, clean finish. Even made with just the sushi kit and spinach, this kimbap tastes great! Perfect for those days when you can’t be bothered to make other side dishes, or just feel unmotivated. This simple kimbap is a quick and tasty solution for a satisfying meal.
