Easy Spam Kimbap

Spam Kimbap. Delicious Korean style sushi rolls filled with warm rice, spam, lettuce, pickled radish, egg and carrots. A fantastic Korean recipe that serves well for lunch, a snack or any meal of the day!

5 from 2 votes

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Prep Time 30

Assembling Time: 10

Total Time 40

Course Main Course, Snack

Cuisine Korean

Servings

Calories per serving 319 kcal

Ingredients

4 sheets gim or nori (roasted seaweed sheets)

For rice:

3 cups cooked short grain rice (to know how much rice to cook, see Notes)
2-3 teaspoon sesame oil
½ teaspoon salt (if needed, add more to taste)

Filling:

2 large eggs
120 grams carrots peeled and julienned
120 grams spam
4 strips or 60 grams pickled daikon radish (store bought at Korean grocer)
4 leaves romaine lettuce or red leaf lettuce
2 teaspoon avocado oil or any neutral oil
salt
½ teaspoon sesame seeds toasted kind for garnish
1 teaspoon sesame oil toasted kind for brushing

Instructions

Rice:

In a large mixing bowl, season cooked warm rice with 2-3 teaspoon sesame oil and ½ teaspoon salt (if needed, add more of each to taste). Mix well. Keep covered and warm at room temperature to avoid drying out.

Eggs:

In a small bowl, beat eggs with ¼ teaspoon salt. In an 8 inch wide non-stick pan on medium heat, add 1 teaspoon neutral oil, pour in half of the beaten eggs to create a thin pancake.
Allow eggs to set until 75% cooked. Then fold from one side to the other to create a 1 inch wide egg roll. Once cooked, remove off heat and slice egg roll into two equal strips. Repeat process for remaining egg mixture. You should have 4 long strips of cooked egg.

Carrots:

In the same heated pan on low-medium heat, add 1 teaspoon neutral oil along with julienned carrots. Season with a ⅛ teaspoon salt. Cook until vibrant and softened. Set aside.

Spam:

To cut spam, turn it on its flatter side so it's no longer standing upright. From one end of the spam, slice off 4 x ¼ inch-thick rectangular shape pieces. Then cut rectangular pieces into half, so you have two equal long strips that are 1-inch wide. See images in blog post for visuals.
In the same pan on medium heat without oil, pan fry spam until golden brown on both sides, about 2 minutes per side. Set aside.

Lettuce:

Wash and dry leaves lettuce. Cut off ends.

To Assemble Kimbap:

Lay out a sheet of gim vertically towards you with rough side up on a sushi mat resting on a clean flat surface. If you don't own a sushi mat or bamboo mat, you can work without one or replace it with a sheet of plastic wrap.
Prepare a small bowl of water nearby. Place ¾ cup of seasoned rice on top of gim. Using clean hands dip fingers in water bowl or rice paddle, spread the rice out into a thin layer. Leave 1 inch of empty space at the furthest end and ½-inch of empty space closest to you.
Place an equal portion of cooked carrots in the center of the rice, followed by a strip of pickled daikon above the carrots, a strip of egg beneath the carrots, and two strips of spam on top. Place lettuce on top of everything.
From one end, roll kimbap away from you, tightly tucking in all of the ingredients until you reach the end. Firmly hold the roll until it’s set and doesn’t fall apart, about 10 seconds. Repeat this process 3 more times.
Place kimbap roll on a cutting board. Brush ¼ teaspoon sesame oil per roll and garnish with sesame seeds. Using a wet sharp knife, slice kimbap into ¾-inch pieces. Repeat this process 3 more times. Enjoy! For storage and reheating instructions, please see Notes section.

Notes

How Much Rice Should I Cook?

For 3 measuring cups of cooked rice, please cook 240 grams of uncooked sushi rice in your rice cooker or on the stove top.

Storage

Kimbap is best consumed within same day. You may store in the fridge in an airtight container and it will last up to 4 days with the below reheating technique. Please see below.

To Reheat Kimbap

If you have leftover kimbap that have been sitting in the fridge, you can enjoy them again by reheating them on the stove top:

1. Heat a non stick pan on medium heat lightly greased with neutral oil.

1. In a separate bowl, beat an egg and dip one piece of the kimbap into the egg so it's coated with egg on both sides.

1. Place coated kimbap into the heated pan and fry on both sides until golden brown and the egg is cooked through.

1. To speed up the reheating process, cover the kimbap with a lid so the steam can reheat and soften the rice again.

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