



Today my boyfriend and I made the Korean style of Sushi called Kimbap or Gimbap (depending on who you speak to) for dinner which I haven't had for months. The difference between Kimbap and Sushi is that Kimbap is made using sesame oil whereas Sushi is made using rice vinegar

. It's actually really easy to make and I've included pictures of how to make it yourself.





The first thing to do is to cook the rice. We have a rice cooker which saved us time and effort but if you don't have one you can boil it in a pot. The rice takes around 15 minutes to cook so while you wait it's best to get the other ingredients prepared.





You can put anything you want into the kimbap, although it's common in Korea to put cucumber, any type of meat, radish, spinach and egg into it. I'm not a fan of cucumber or radish so we put tuna, eggs, carrots and spinach in ours instead.









The carrots and eggs were fried and then cut into slices so it would be easier to put onto the rice. The spinach was boiled and mayonnaise was added to the tuna. Once the rice is ready add sesame oil and salt, if you wish, into the rice and mix it. Then get the seaweed and place it on a rolling mat ready to add the ingredients. The rice should be added first and spread evenly on the seaweed otherwise the kimbap will be thick and hard to cut afterwards. See the picture below of how it should look like before rolling it together.









Make sure the seaweed is rolled evenly so the rice doesn't spill out at the ends. And that's it finished - all that is left is to cut it.













We made 6 rolls in total but I could only eat 2 before feeling full. It doesn't seem like a lot but it can fill you up quickly and it's a lot healthier than eating fast food. The thing I like about making my own kimbap is that I can add whatever I like to it so I know I'll actually eat it.