Fried Egg Gimbap Sushi

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Prep Time: 45 minutes
Cook Time: 40 minutes
Servings: 2
Calories: 856kcal

Ingredients

Kimbap Sushi

  • 1/2 cup Sushi rice
  • 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
  • 1 cup Kimchi

Seasoning

  • Salt to taste
  • Black pepper to taste

Korean Potato Salad

  • 2 Potatoes peeled and cubed
  • 1/3 cup Carrot cut into small chunks
  • 2 Eggs
  • ¼ Cucumber thinly sliced
  • ¼ cup Yellow onion diced
  • ¼ cup Mayonnaise
  • ¼ cup Apple cut into small chunks

Pineapple Orange Spritzer

  • 6 oz Pineapple juice cold
  • 6 oz Orange juice cold
  • 12 oz Sparkling water or club soda, cold
  • Ice cubes for serving

Instructions

  • 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.
  • Bring a pot of water to a boil. Boil potatoes until tender, about 10 minutes. Add in the carrot and eggs after about 2 minutes to the pot and cook for 8 minutes. While cooking, sprinkle salt on the cucumber and onion and let them sweat for about 10 minutes. Drain the potatoes and carrots well and set aside to cool. Place eggs in cold water before peeling. Rinse cucumber and onion lightly and squeeze out excess water with paper towels.
  • Peel the eggs. Separate egg whites from the yolks; cut egg whites into small chunks and in a small bowl, use a fork to mash up the yolks into a fine powder. In a large bowl, add mayonnaise and the potatoes, carrots, cucumbers, apple, onion, and mayo and mix gently. Taste and add salt and pepper as desired. Garnish the top with the fluffy egg yolks. Refrigerate until ready to serve.
  • 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.
  • 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 sheet 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.
  • Slice each roll into 6 - 8 pieces (you may have to rinse or wipe the blade in between slices to prevent sticking and tearing).
  • Prepare the pineapple orange spritzer: In a mixing jug or bowl, combine the pineapple juice and orange juice. Pour the fruit juice mixture evenly into glasses over ice.
  • Top each glass with sparkling water or club soda. Stir.
  • Serve the gimbap with kimchi, potato salad, and spritzer.

Nutrition

Calories: 856kcal | Carbohydrates: 76g | Protein: 22g | Fat: 52g | Saturated Fat: 14g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 377mg | Sodium: 1480mg | Potassium: 785mg | Fiber: 4g | Sugar: 26g | Vitamin A: 4654IU | Vitamin C: 56mg | Calcium: 355mg | Iron: 5mg

Fried Egg Gimbap Sushi

No ratings yet
Prep Time 45 minutes
Cook Time 40 minutes
Servings 2
Calories 856 kcal

Ingredients
 
 

Kimbap Sushi

  • 1/2 cup Sushi rice
  • 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
  • 1 cup Kimchi

Seasoning

  • Salt to taste
  • Black pepper to taste

Korean Potato Salad

  • 2 Potatoes peeled and cubed
  • 1/3 cup Carrot cut into small chunks
  • 2 Eggs
  • ¼ Cucumber thinly sliced
  • ¼ cup Yellow onion diced
  • ¼ cup Mayonnaise
  • ¼ cup Apple cut into small chunks

Pineapple Orange Spritzer

  • 6 oz Pineapple juice cold
  • 6 oz Orange juice cold
  • 12 oz Sparkling water or club soda, cold
  • Ice cubes for serving

Instructions
 

  • 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.
  • Bring a pot of water to a boil. Boil potatoes until tender, about 10 minutes. Add in the carrot and eggs after about 2 minutes to the pot and cook for 8 minutes. While cooking, sprinkle salt on the cucumber and onion and let them sweat for about 10 minutes. Drain the potatoes and carrots well and set aside to cool. Place eggs in cold water before peeling. Rinse cucumber and onion lightly and squeeze out excess water with paper towels.
  • Peel the eggs. Separate egg whites from the yolks; cut egg whites into small chunks and in a small bowl, use a fork to mash up the yolks into a fine powder. In a large bowl, add mayonnaise and the potatoes, carrots, cucumbers, apple, onion, and mayo and mix gently. Taste and add salt and pepper as desired. Garnish the top with the fluffy egg yolks. Refrigerate until ready to serve.
  • 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.
  • 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 sheet 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.
  • Slice each roll into 6 - 8 pieces (you may have to rinse or wipe the blade in between slices to prevent sticking and tearing).
  • Prepare the pineapple orange spritzer: In a mixing jug or bowl, combine the pineapple juice and orange juice. Pour the fruit juice mixture evenly into glasses over ice.
  • Top each glass with sparkling water or club soda. Stir.
  • Serve the gimbap with kimchi, potato salad, and spritzer.

Nutrition

Calories: 856kcalCarbohydrates: 76gProtein: 22gFat: 52gSaturated Fat: 14gPolyunsaturated Fat: 21gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 377mgSodium: 1480mgPotassium: 785mgFiber: 4gSugar: 26gVitamin A: 4654IUVitamin C: 56mgCalcium: 355mgIron: 5mg
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