Elegant Smoked Salmon Gimbap for Special Occasions
Easy and Quick Smoked Salmon Gimbap Recipe with Prepped Salmon
I absolutely love salmon, so I decided to make gimbap with it. This recipe brings together the rich flavor of salmon with the creamy texture of avocado and perfectly cooked egg rolls.
Gimbap Ingredients- 2 rolls Smoked Salmon (approx. 200-250g)
- 4-5 fresh Lettuce leaves
- 4 Eggs
- 1/2 ripe Avocado
- 1.5 bowls cooked Rice (approx. 300g)
- 2 sheets Gim (seaweed for gimbap)
- Pinch of Salt (for egg roll)
Sushi Vinegar (Sushi-zu)- 1/2 Tbsp Sugar
- 1 Tbsp Rice Vinegar
- 1/4 tsp Salt
Creamy Horseradish Sauce- 3 Tbsp Mayonnaise
- 1/4 finely minced Onion
- 1 Tbsp fresh Lemon Juice
- Pinch of Salt
- Pinch of Black Pepper
- 1 Tbsp Oligosaccharide or Honey
- 1/2 Tbsp Sugar
- 1 Tbsp Rice Vinegar
- 1/4 tsp Salt
Creamy Horseradish Sauce- 3 Tbsp Mayonnaise
- 1/4 finely minced Onion
- 1 Tbsp fresh Lemon Juice
- Pinch of Salt
- Pinch of Black Pepper
- 1 Tbsp Oligosaccharide or Honey
Cooking Instructions
Step 1
First, let’s prepare the egg roll. Crack 4 eggs into a bowl and pass them through a fine-mesh sieve to remove the chalazae (the white, stringy bits). This step ensures a wonderfully smooth and tender egg roll. Add a pinch of salt to the egg mixture and whisk well. Heat a non-stick frying pan over low heat, pour in the egg mixture, and gently cook, rolling it as it sets to form a thick egg omelet. Cook until fully set but still moist inside.
Step 2
Once the egg roll is cooked, let it cool slightly. This cooling process prevents it from breaking when sliced. After it has cooled down a bit, cut the egg roll into 2-3 long, even pieces that will fit nicely inside the gimbap.
Step 3
Wash the fresh lettuce leaves thoroughly under running water. Gently pat them dry with paper towels to remove excess moisture, as water can make the gimbap soggy. If your salmon is frozen, thaw it according to package directions. Pat the salmon dry with paper towels to absorb any excess moisture or oil. Cut the salmon into long, bite-sized strips suitable for gimbap.
Step 4
Now, let’s make the seasoned sushi rice, which is key to delicious gimbap. In a bowl, combine 1/2 Tbsp sugar, 1 Tbsp rice vinegar, and 1/4 tsp salt. Stir until the sugar and salt are completely dissolved. Add this sushi vinegar mixture to about 1.5 bowls of warm cooked rice. Gently fold the rice with a spatula to evenly distribute the vinegar without mashing the grains. The rice should be glossy and slightly sticky.
Step 5
It’s time to roll the gimbap! Place a sheet of gimbap seaweed (gim) shiny-side down on a bamboo rolling mat. Spread the seasoned rice thinly over about two-thirds of the gim, leaving the top edge clear. This helps to seal the roll. Arrange the lettuce leaves, salmon strips, egg roll pieces, and sliced avocado evenly over the rice. Drizzle your desired amount of horseradish sauce on top. Carefully lift the edge of the bamboo mat closest to you and begin to roll, applying gentle but firm pressure to create a tight cylinder. Tuck in the fillings as you roll.
Step 6
Once the gimbap is rolled, you can brush a little sesame oil over the surface for a lovely sheen and extra flavor. Slice the gimbap into bite-sized pieces using a sharp knife, wiping the blade clean between cuts if necessary. Arrange your beautifully crafted #SalmonGimbapRecipe on a plate. Enjoy this delightful homemade treat!
