Korean Sushi

Upon request from some of the members of the Caring Place community kitchen, Minnie agreed to show us how to make Korean Sushi, also known as Kimbab. Minnie made two types of sushi, one with seaweed on the outside like Maki Roll in Japanese sushi and another with the rice on the outside like the California Roll.


The difference between Korean Sushi and Japanese Sushi is how the rice is flavoured. The rice for Korean Sushi is flavoured by sesame oil, sugar and salt while the Japanese one is flavoured by vinegar and sugar.


  • Cooked rice, seasoned with salt, sugar and sesame oil
  • Seaweed
  • Bacon
  • Eggs
  • Crab meat
  • Picked radish
  • Spinach, blanched and seasoned with salt
  • Flying fish roe
  • Sesame oil
  • Soy sauce
  • Salt
  • Sugar
  • Toasted sesame seed
  • Avocado
  • Japanese mayonnaise


Click on the link below for the instructions.


_MG_4942_edited-1Pan fry the bacon until slightly crisp. Drain on paper towel to absorb the excess oil.
_MG_4946_edited-1Beat the eggs and pan fry into a thin omelet. Cut the omelet into one cm strips.
_MG_4951_edited-1Lay down a whole piece of seaweed on the sushi mat.
_MG_4953_edited-1Gently place a thin layer of rice on the seaweed, leaving one inch on the end away from you. Layer the filing ingredients like egg strip, spinach, pickled radish and bacon) on the rice, making sure that you dont put the same colour ingredient side by side. Brush the part of the seaweed without rice with some water for sealing the roll.
_MG_4958_edited-1Roll up the rice with the sushi mat away from you. Remember to lift the mat while rolling so that the mat does not get inside the seaweed.

Do not squeeze the roll too hard to prevent the roll being compacted.

_MG_4972_edited-1Repeat until all the rolls are formed.
_MG_4995_edited-1Put some sesame oil on your hand and rub the rolls with your hand to give it a nice shine and fragrance.
_MG_5000_edited-1Wet a sharp knife before slicing the roll so that the rice will not stick to the knife.
_MG_4998_edited-1Slice the roll into thin coins, unlike Japanese Maki roll which is thicker.

Garnish the Korean Sushi with toasted sesame seeds.

Serve with soy sauce as dipping sauce.

Minnie often made Korean Sushi for her kids lunch box. It makes a very healthy lunch.

This Post Has 0 Comments

  1. Su-Lin

    Bacon?! That’s the best idea I’ve heard all week! I bet it tastes great too. Thanks for the idea.

  2. RobynT

    i think i’ve had it with beef too–you know like bulgogi? my favorite!

  3. Gdog

    Bacon…nice idea! I’m teaching in Korea right now, and the gimbab here they usually put in SPAM instead of the bacon.

  4. addcocktail

    I always had trouble with Japanese recipe’s vinegar and salt , thanks for other tasty solution .

  5. brenda

    wow thats looked yummy!!!!!!!!!!! its making me hungray…

Leave a Reply