Abundant Vegetable Inari Kimbap
Inari Kimbap Packed with Vegetables: Extremely Delicious with a Fresh and Chewy Texture!
Introducing a unique kimbap recipe where warm rice, fresh vegetables, and fluffy inari sushi pockets come together! The process is simple and requires no stove, making it easy for anyone to prepare. It’s perfect as a delightful snack for children or a special treat for your weekend. The combination of the rich flavor of inari and the crispiness of the vegetables creates a wonderfully satisfying taste, while also helping you meet your daily vegetable intake needs. Enjoy this healthy and delicious meal as a special weekend treat!
Main Ingredients- 1 package of square inari sushi pockets (store-bought)
- 1.5 bowls of freshly cooked rice
- 3 sheets of seaweed (gim)
- 1/4 carrot
- 1/2 cucumber
- 2 strips of pickled radish (danmuji)
- 2 strips of imitation crab sticks (mas-at)
- 1/4 bell pepper
Cooking Instructions
Step 1
First, prepare the kimbap filling ingredients: carrot, cucumber, imitation crab sticks, bell pepper, and pickled radish. Cut all these vegetables into thin, long strips of similar size, about 0.5 cm thick. Cutting them into uniform pieces ensures they distribute evenly within the kimbap and provide a pleasant texture when eaten.
Step 2
In 1.5 bowls of freshly cooked warm rice, add the store-bought inari sushi seasoning to your liking. Gently mix the rice with the seasoning using a spatula, being careful not to mash the rice grains. This step ensures the seasoning is evenly distributed, making the rice even more flavorful.
Step 3
Use the square inari sushi pockets as they are from the store. You can lightly blanch them in boiling water or rinse them with hot water over a sieve to remove excess oil. Then, gently squeeze out all the moisture by hand. After that, trim off the side edges of the inari pockets with scissors; this will help shape the kimbap more neatly when rolling.
Step 4
Lay 3 sheets of seaweed (gim) flat on a bamboo rolling mat, without overlapping. Divide the seasoned rice into 3 portions and spread each portion evenly over about 1/3 of each seaweed sheet. Spreading too much rice can cause the kimbap to break, so use an appropriate amount. Neatly place the prepared inari sushi pockets on top of the rice.
Step 5
Arrange the cut vegetables, pickled radish, and imitation crab sticks attractively over the inari pockets. Now, fold the sides of the inari pockets inward to cover the fillings first. Gently wrap the kimbap tightly, ensuring the inari pockets securely enclose the ingredients. This step will help maintain the shape of your inari kimbap and prevent it from falling apart.
Step 6
Slice the finished inari kimbap into bite-sized pieces, about 2 cm thick. Before slicing, lightly brush the outside of the kimbap with sesame oil for a nice sheen, and sprinkle with toasted sesame seeds for added flavor and visual appeal. Enjoy your delicious inari kimbap!
