Quick & Easy Spam Kimbap

Delicious Korean-style sushi rolls filled with rice, savory spam, eggs and vegetables! This quick and easy spam kimbap roll is ready in 30 minutes with simple ingredients. It serves well for as a main, snack, or any meal of the day!

5 from 2 votes

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Prep Time 20

Assembling Time: 10

Total Time 30

Course Main Course, Snack

Cuisine Korean

Servings

Calories per serving 319 kcal

Ingredients

4 sheets gim or nori (dry roasted seaweed sheets)

For the Seasoned Rice

3 cups cooked short grain rice or see Notes below if you're making fresh rice for this recipe
2-3 teaspoon sesame oil toasted
½ teaspoon salt

Filling Ingredients

2 large eggs
4.25 oz carrots peeled and julienned
4.25 oz spam or ham/hot dogs
4 strips / 2.11 oz pickled daikon radish or kimchi
4 leaves romaine lettuce or any soft green lettuce, with ends trimmed
2 teaspoon vegetable oil or any neutral oil
¼ + ⅛ teaspoon salt to season eggs and carrots
½ teaspoon sesame seeds to garnish finished kimbap
1.5 teaspoon sesame oil to brush onto kimbap and onto knife

Instructions

Prepare Filling Ingredients

First in a large mixing bowl, season hot cooked rice with 2 teaspoon or 10 ml sesame oil and ½ teaspoon or 3 g salt. Mix well. Keep covered and warm at room temperature to preserve the moisture in the rice and set aside.
Then in a small bowl, beat eggs with ¼ teaspoon or 1.5 g salt. Heat 1 teaspoon or 5 ml vegetable oil in a small non-stick pan (around 7-8 inches wide) on medium heat, pour in half of the beaten eggs to create a thin pancake.
Allow the eggs to set until 75% cooked and roll the pancake into a 1-inch wide roll.
Remove the egg roll from the pan and slice into two equal strips. Repeat process for remaining egg mixture. You should have 4 long strips of cooked egg.
Heat 1 teaspoon or 5 ml vegetable oil on low-medium heat and sauté carrots with ⅛ teaspoon or 0.75 g salt until vibrant and softened, about 1-2 minutes. Remove and set aside.
Slice spam into ¼ inch-thick rectangular shape pieces. Then slice each piece into half so you have two 1-inch wide strips equal in size. Fry the spam on medium heat without oil until golden brown on both sides, about 2 minutes per side. Remove and set aside.

Assemble Kimbap

Lay out 1 sheet of gim or nori vertically with rough side up on a clean working surface. Evenly spread out ¾ cup or 132 g of seasoned rice into a thin layer with gloved hands, clean wet fingers or with a wet rice paddle. Leave 1-inch borders at the end of the seaweed sheet.
In the middle of the rice, neatly place an equal portion of cooked carrots, a strip of pickled daikon, a strip of egg, two strips of spam into a pile and a folded piece of lettuce on top of everything.
Firmly roll the kimbap away from you tightly tucking in the ingredients. Then hold the roll until it’s set and doesn’t fall apart, about 10 seconds. Let the kimbap rest for a few minutes. Repeat this for the remaining three kimbap rolls.
Then place kimbap on a cutting board and brush ¼ teaspoon or 1.2 ml sesame oil all over each kimbap.
Evenly sprinkle sesame seeds over the kimbap.
Lastly, brush ½ teaspoon or 2.4 ml sesame oil onto the sides of a sharp knife and slice kimbap into ¾-inch thick pieces. Enjoy immediately or at room temperature.

Notes

How Much Raw Rice Should I Cook?

For 3 measuring cups of cooked rice, please cook 1 measuring cup + 2 tablespoon or 225 grams of uncooked sushi rice in your rice cooker or on the stove top.

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