Adorable Mini Watermelon Kimbap
Cute Mini Watermelon Kimbap for a Solo Meal
I’ve made adorable mini kimbap featuring cute mini watermelons tucked inside! These are wonderfully bite-sized ‘kkoma’ kimbap, perfect for a quick snack or a delightful addition to a lunchbox. The ingredients are simple, but because the rice is seasoned like sushi rice, these kimbap are guaranteed to be delicious. Enjoy the fun of both making and eating! ^^*
Ingredients- 1/2 cucumber
- 1 spicy frankfurter sausage
- 2 eggs
- 2 sheets of kimbap seaweed
- Rice for 2 servings
- 1 Tbsp cooking wine (mirin)
- Vegetable oil, for cooking
- Sesame oil, for finishing
- Black sesame seeds, for garnish
Sushi Vinegar Mixture (for Rice)- 1 Tbsp rice vinegar
- 1 Tbsp sugar
- 2 Tbsp water
- 1 tsp salt
- 1 Tbsp rice vinegar
- 1 Tbsp sugar
- 2 Tbsp water
- 1 tsp salt
Cooking Instructions
Step 1
First, prepare all the ingredients for your kimbap. Wash the cucumber thoroughly.
Step 2
Briefly boil the spicy frankfurter sausage in water to clean it. Then, cut it in half lengthwise and slice it into long strips suitable for kimbap. Cut the cucumber in half lengthwise as well and prepare it.
Step 3
Separate the egg whites from the yolks and make thin omelets (jidan). Once cooled, slice the egg white omelets into long, thin strips similar in length to the cucumber pieces. (You can use the yolks in other dishes.)
Step 4
Carefully use a knife to scoop out the seedy core from the inside of the cut cucumber pieces. Removing the seeds will help the kimbap hold its shape neatly when rolled and prevent it from becoming mushy.
Step 5
When scooping out the cucumber, try to create a rounded cavity, which will resemble a slice of watermelon. You can also easily scoop out the center using a spoon.
Step 6
Now, let’s assemble the filling. Place the ingredients onto the kimbap seaweed in the following order: cucumber (with the hollowed-out center facing up), then the egg white strips, and finally the sausage strips.
Step 7
Arrange the layered ingredients neatly so they overlap slightly. This layering will create a well-filled and attractive kimbap roll.
Step 8
In a small bowl, combine all the sushi vinegar ingredients: rice vinegar, sugar, water, and salt. Stir well until blended. Microwave the mixture for about 30 to 50 seconds, just until the sugar dissolves. Be careful not to overheat it.
Step 9
Pour about half of the prepared sushi vinegar mixture over the warm cooked rice. Using a spatula, gently mix the vinegar into the rice by cutting through it, being careful not to mash the rice grains. This creates seasoned sushi rice. Let the rice cool slightly. (You can add the remaining vinegar later if needed.)
Step 10
Place a sheet of kimbap seaweed on a bamboo mat. Spread the seasoned sushi rice evenly and thinly over the seaweed, leaving about a 1-inch border at the top edge. Place the assembled cucumber, egg white, and sausage filling in the center of the rice. Using the bamboo mat, roll the kimbap up tightly and firmly to create the basic watermelon kimbap shape.
Step 11
Once rolled, lightly brush the outside of the kimbap with sesame oil for a nice sheen. Then, slice the kimbap into bite-sized pieces, typically about 1.5 to 2 cm thick.
Step 12
Arrange the sliced watermelon kimbap attractively on a plate. Finally, sprinkle a few black sesame seeds on top of each slice to resemble watermelon seeds, completing the adorable watermelon kimbap look!
Step 13
This is a recipe for cute watermelon kimbap. (Reference: @6870319)
