Colorful Avocado Kimbap
Making Avocado Kimbap with Charmedrim Rice Gyeonggimi Rice for a Chewy and Delicious Taste
Experience the delightful Avocado Kimbap, made with fluffy rice seasoned with a sweet and sour vinegar mixture, colorful vegetables, and creamy avocado, all wrapped in savory seaweed. The excellent texture and flavor of Charmedrim Gyeonggimi rice truly shine. Perfect as a snack for kids or a special meal!
Main Ingredients- 2 servings of cooked rice (Charmedrim Rice Gyeonggimi)
- 3 sheets of seaweed (gim)
- 1 ripe avocado
- Pickled radish (danmuji), a little
- 1/2 paprika (use various colors for a more vibrant look!)
- Bean sprouts (musun), a suitable amount
- Salt, a pinch
- Pepper, a pinch
- Lemon juice, a little (to prevent avocado browning)
Sushi Vinegar Mixture- 2 Tbsp rice vinegar
- 2/3 Tbsp sugar
- 2/3 tsp salt
Mustard Soy Sauce Dip- 0.3 Tbsp Japanese mustard (karashi)
- 1.5 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 2 Tbsp rice vinegar
- 2/3 Tbsp sugar
- 2/3 tsp salt
Mustard Soy Sauce Dip- 0.3 Tbsp Japanese mustard (karashi)
- 1.5 Tbsp soy sauce
- 1 Tbsp rice vinegar
Cooking Instructions
Step 1
First, rinse the rice thoroughly and let it drain in a sieve for about 30 minutes. This soaking step helps the rice cook up fluffy and delicious.
Step 2
Place the soaked rice into your rice cooker and cook it until it’s fluffy. Be careful not to add too much water, as this can make the rice mushy.
Step 3
Transfer the freshly cooked rice (about 2 servings) into a mixing bowl. In a separate small bowl, combine the sushi vinegar ingredients: 2 Tbsp rice vinegar, 2/3 Tbsp sugar, and 2/3 tsp salt. Stir until the sugar and salt are dissolved. Pour this mixture over the warm rice and gently fold it in with a rice paddle, being careful not to mash the rice grains. Fanning the rice while mixing helps it become glossy.
Step 4
Prepare your 3 sheets of seaweed (gim) by cutting each sheet in half. This makes them the perfect size for rolling the kimbap.
Step 5
Julienne the pickled radish and paprika into thick strips. Using different colored paprikas will make your kimbap visually appealing. Rinse the bean sprouts under cold water and pat them dry.
Step 6
Now, let’s make the mustard soy sauce dip. In a small bowl, whisk together 0.3 Tbsp Japanese mustard, 1.5 Tbsp soy sauce, and 1 Tbsp rice vinegar until well combined. The subtle heat from the mustard will cut through any richness.
Step 7
Cut the ripe avocado in half, remove the pit and skin, and slice it into about 1/4-inch thick pieces. Slicing them not too thin ensures a pleasant texture.
Step 8
Lightly season the avocado slices with a pinch of salt and pepper. Drizzle a few drops of lemon juice over the avocado slices; this prevents them from turning brown and adds a touch of freshness.
Step 9
Lay a piece of seaweed (gim) on a rolling mat, shiny side down. Spread a thin, even layer of the seasoned sushi rice over the seaweed, leaving about a 1/2-inch border at the top edge. This border will help seal the roll.
Step 10
Arrange the julienned pickled radish, paprika strips, and avocado slices lengthwise over the rice. Add a small bunch of bean sprouts on top for extra color and texture.
Step 11
Starting from the bottom edge closest to you, tightly roll up the kimbap, tucking in the filling as you go. Moisten the top edge of the seaweed with a little water to seal the roll completely. Your beautiful Avocado Kimbap is now ready! Serve it with the prepared mustard soy sauce dip for an enhanced flavor experience.
