Gimbap Sushi Roll

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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 705kcal

Ingredients

Cucumber Water

  • 24 oz Water cold
  • 8 slices Cucumber

Gimbap Sushi

  • 3/4 cup White rice
  • Salt to taste
  • Black pepper to taste
  • 2 tsp Butter
  • 2 Eggs
  • 1 TBSP All-purpose flour for dusting
  • 4 tsp Reduced-sodium soy sauce
  • 2 tsp Maple syrup
  • 2 sheets Nori seaweed sheets
  • 2 slices American cheese halved
  • 1/2 Avocado sliced (can use more if it will fit into the sushi roll)
  • 2 TBSP Mayonnaise

Miso Soup

  • 1/2 TBSP Miso paste
  • 2 cups Chicken broth
  • 2 tsp Scallions chopped
  • 1/4 cup Tofu diced into small cubes
US Customary - Metric

Instructions

  • Mix the water and cucumber in a pitcher. Refrigerate for 1 hour.
  • Cook the rice according to the directions on the package. Once tender, remove from the heat and fluff with a fork. Season with salt and pepper to taste. Set aside to cool down.
  • In a nonstick skillet, melt butter over medium-low heat. Crack the eggs into the skillet. When the egg white is mostly set, flip the egg over. Dust both sides of the egg with flour using a fine mesh strainer or sieve. Pour a mixture of soy sauce and maple syrup over the egg and cook for an additional minute. Set the egg aside.
  • Make the miso soup: Place the miso into a small bowl, add a little hot water and whisk until smooth. (This will ensure it doesn’t clump). Place all ingredients in a medium saucepan and bring to a low simmer for about 10 minutes.
  • Place a nori sheet on a cutting board. Spread the rice evenly on the nori in the center of the nori covering as much of the nori as possible. (Leave about 1 inch along the top and bottom of the sheet uncovered, as this will be how you seal your roll. Make sure the rice is warm but not hot. If rice is steaming hot, nori will likely tear.)
  • Arrange the cheese halves, avocado slices, mayonnaise, and cooked egg (Cut the egg in half so it distributes evenly.)
  • Place the nori onto a bamboo sushi mat (or use a piece of plastic wrap on top of a towel).
  • Slowly start to roll the mat over the ingredients while gently pressing along the length of the "log." This motion presses the rice and the filling together and prevents the roll from being too loose. Continue rolling until you've rolled past the far edge of the seaweed sheet and the roll is sealed.
  • Once rolled, gently press and form the length of the roll to make sure it's compact and tight.
  • Finish the soup: Season with salt to taste.
  • Slice the sushi roll into 6-8 pieces (you may have to rinse or wipe the blade in between slices to prevent sticking and tearing).
  • Serve sushi with miso soup and cucumber water.

Nutrition

Calories: 705kcal | Carbohydrates: 75g | Protein: 22g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 206mg | Sodium: 1957mg | Potassium: 648mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1062IU | Vitamin C: 12mg | Calcium: 369mg | Iron: 3mg

Gimbap Sushi Roll

No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 705 kcal

Ingredients
 
 

Cucumber Water

  • 24 oz Water cold
  • 8 slices Cucumber

Gimbap Sushi

  • 3/4 cup White rice
  • Salt to taste
  • Black pepper to taste
  • 2 tsp Butter
  • 2 Eggs
  • 1 TBSP All-purpose flour for dusting
  • 4 tsp Reduced-sodium soy sauce
  • 2 tsp Maple syrup
  • 2 sheets Nori seaweed sheets
  • 2 slices American cheese halved
  • 1/2 Avocado sliced (can use more if it will fit into the sushi roll)
  • 2 TBSP Mayonnaise

Miso Soup

  • 1/2 TBSP Miso paste
  • 2 cups Chicken broth
  • 2 tsp Scallions chopped
  • 1/4 cup Tofu diced into small cubes

Instructions
 

  • Mix the water and cucumber in a pitcher. Refrigerate for 1 hour.
  • Cook the rice according to the directions on the package. Once tender, remove from the heat and fluff with a fork. Season with salt and pepper to taste. Set aside to cool down.
  • In a nonstick skillet, melt butter over medium-low heat. Crack the eggs into the skillet. When the egg white is mostly set, flip the egg over. Dust both sides of the egg with flour using a fine mesh strainer or sieve. Pour a mixture of soy sauce and maple syrup over the egg and cook for an additional minute. Set the egg aside.
  • Make the miso soup: Place the miso into a small bowl, add a little hot water and whisk until smooth. (This will ensure it doesn’t clump). Place all ingredients in a medium saucepan and bring to a low simmer for about 10 minutes.
  • Place a nori sheet on a cutting board. Spread the rice evenly on the nori in the center of the nori covering as much of the nori as possible. (Leave about 1 inch along the top and bottom of the sheet uncovered, as this will be how you seal your roll. Make sure the rice is warm but not hot. If rice is steaming hot, nori will likely tear.)
  • Arrange the cheese halves, avocado slices, mayonnaise, and cooked egg (Cut the egg in half so it distributes evenly.)
  • Place the nori onto a bamboo sushi mat (or use a piece of plastic wrap on top of a towel).
  • Slowly start to roll the mat over the ingredients while gently pressing along the length of the "log." This motion presses the rice and the filling together and prevents the roll from being too loose. Continue rolling until you've rolled past the far edge of the seaweed sheet and the roll is sealed.
  • Once rolled, gently press and form the length of the roll to make sure it's compact and tight.
  • Finish the soup: Season with salt to taste.
  • Slice the sushi roll into 6-8 pieces (you may have to rinse or wipe the blade in between slices to prevent sticking and tearing).
  • Serve sushi with miso soup and cucumber water.

Nutrition

Calories: 705kcalCarbohydrates: 75gProtein: 22gFat: 36gSaturated Fat: 11gPolyunsaturated Fat: 10gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 206mgSodium: 1957mgPotassium: 648mgFiber: 6gSugar: 8gVitamin A: 1062IUVitamin C: 12mgCalcium: 369mgIron: 3mg
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