Korean Nori Rice Rolls
Tender seasoned rice wrapped in crisp nori, loaded with colorful vegetables and savory fillings. A satisfying handheld meal that's perfect for lunch or picnics.
Story
These kimbap-style rolls are endlessly customizable. Feel free to swap in your favorite fillings like pickled radish, avocado, or spicy tuna.
Ingredients
short-grain rice
2 cups
glutinous rice (optional)
1/2 cup
nori sheets
4 large sheets
rice vinegar
3 tablespoons
sugar
1 tablespoon
fine salt
1 teaspoon
eggs
2
cucumber
1 medium
carrot
1 medium
cooked ham or canned tuna
4 ounces
soy sauce
1 teaspoon (for egg)
vegetable oil
1 tablespoon
Instructions
1
Cook the rice
Rinse both regular and glutinous rice until water runs clear. Combine in a pot with 2 cups water and cook according to package directions until fluffy. Let cool slightly—rice should still be warm when seasoning.
2
Make the seasoning
In a small saucepan, combine rice vinegar, sugar, and salt. Warm over low heat, stirring until sugar dissolves. Set aside to cool slightly.
3
Prepare the fillings
Cut cucumber and carrot into thin matchsticks. Beat eggs with a pinch of salt, then scramble in a lightly oiled pan over medium-low heat until just set. Slice ham into thin strips or flake tuna.
4
Season the rice
Transfer warm rice to a large bowl. Drizzle the vinegar mixture over the top. Gently fold with a wooden spoon or rice paddle until every grain is evenly coated. Fan while folding to cool slightly and create that characteristic glossy texture.
5
Assemble and roll
Place a nori sheet shiny-side down on a bamboo mat. Spread about 1/4 of the seasoned rice in an even layer, leaving a 1-inch border at the top. Arrange fillings in a horizontal line across the center. Tightly roll from bottom to top, sealing the edge with a drop of water. Repeat with remaining ingredients.
6
Slice and serve
Let rolls rest 2 minutes, then cut crosswise into 6-8 pieces with a wet, sharp knife. Serve immediately with soy sauce, pickled ginger, or sesame seeds.
