Salmon Rolls: A Delicious Low-Carb Alternative to Kimbap
Create Salmon Kimbap (Gimbap) without Rice: A Low-Carb, Keto-Friendly Recipe for Healthy Eating
This recipe features a delightful twist on kimbap, using fresh salmon instead of rice for a healthy, low-carb option. Perfect for those following a keto diet or looking for a nutritious meal. We’ll guide you through preparing each component and even share tips on how to store leftover raw salmon to keep it fresh!
Salmon Roll Ingredients- 50g fresh salmon fillet
- 2 sheets of Nori (seaweed for kimbap)
- 3 eggs
- 4 fresh lettuce leaves
- 1 cucumber
- 1/2 carrot
- 1 tsp erythritol (or other sweetener)
- 1 tsp salt
- 2 tbsp vinegar
- 1 imitation crab stick (krab stick)
Krab Stick Seasoning- 1 imitation crab stick (krab stick)
- 1 tbsp vegan mayonnaise (or regular mayonnaise)
- 1 tsp fresh wasabi paste (adjust to taste)
- 1/2 tsp erythritol (or other sweetener)
- 1 imitation crab stick (krab stick)
- 1 tbsp vegan mayonnaise (or regular mayonnaise)
- 1 tsp fresh wasabi paste (adjust to taste)
- 1/2 tsp erythritol (or other sweetener)
Cooking Instructions
Step 1
To prepare the salmon, start by creating a brine. Fill a bowl with cold water and dissolve 2-3 tablespoons of coarse salt in it. Using ice-cold water is even better for this step.
Step 2
Gently submerge the salmon in the cold saltwater for about 2-3 minutes. This helps to remove any impurities from the surface of the fish. After the time is up, discard the saltwater and rinse the salmon under cold running water.
Step 3
It’s crucial to pat the salmon completely dry. Any remaining moisture can lead to spoilage. Use kitchen towels to gently dab the salmon until it’s thoroughly dry.
Step 4
If you have leftover raw salmon, here’s how to keep it fresh. Wrap the dried salmon in kitchen towels, place it in an airtight container, and refrigerate. It can stay fresh for up to a week.
Step 5
Now, prepare the salmon for the rolls. Cut the 50g of fresh salmon fillet into pieces approximately 1.5cm thick. Cutting it slightly thicker ensures a good texture within the roll.
Step 6
Take the cucumber and cut it in half lengthwise. Then, use a spoon to scoop out and discard the watery seeds from the center. Removing the seeds will prevent the roll from becoming too moist.
Step 7
Julienne the deseeded cucumber into thin strips. Aim for uniform, thin strips for easy rolling and a neat appearance.
Step 8
Julienne the half carrot into thin strips as well. This will add a nice crunch and vibrant color to your rolls.
Step 9
In a bowl, combine the julienned cucumber with 1 teaspoon of erythritol, 1 teaspoon of salt, and 2 tablespoons of vinegar. Mix well and let it pickle for 30 minutes. This process draws out excess water and enhances the cucumber’s crispness.
Step 10
Pickle the julienned carrots in the same manner as the cucumber. Combine them with erythritol, salt, and vinegar, and let them sit for 30 minutes. (Tip: You can slightly reduce the pickling time for carrots if you prefer them less soft.)
Step 11
While the vegetables are pickling, let’s make the egg omelet. Whisk the 3 eggs in a bowl. Lightly oil a non-stick pan and cook the eggs very thinly, like crepes. Cooking them in multiple thin layers results in a delicate omelet.
Step 12
Transfer the cooked egg omelets to a cutting board and let them cool slightly. Once cooled, slice them into thin julienne strips. The tender egg omelet will add a wonderful layer of flavor and texture.
Step 13
Now, prepare the seasoned krab mixture. Shred 1 imitation crab stick into small pieces. In a small bowl, combine the shredded krab with 1 tablespoon of vegan mayonnaise, 1 teaspoon of fresh wasabi paste, and 1/2 teaspoon of erythritol. Mix everything thoroughly. Adjust the amount of wasabi to your preference.
Step 14
It’s time to drain the pickled vegetables. Take the pickled cucumber and carrot and wrap them in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible. This step is essential to prevent the rolls from becoming soggy.
Step 15
Let’s assemble the salmon rolls! Place two sheets of Nori, slightly overlapping, on a bamboo rolling mat. Spread the julienned egg omelet evenly over the Nori, covering most of the surface. Then, layer 2 clean lettuce leaves on top of the egg.
Step 16
Arrange the prepared fresh salmon pieces over the lettuce. Next, carefully place the drained pickled cucumber and carrot strips on top of the salmon.
Step 17
Add another layer of 2 lettuce leaves over the salmon and vegetables. Generously spread the seasoned krab mixture on top, followed by the remaining pickled cucumber and carrot. Ensure the fillings are distributed evenly for a well-balanced roll.
Step 18
Using the bamboo mat, tightly roll the Nori and fillings, pressing firmly as you go. Make sure to roll it securely to prevent the ingredients from falling out.
Step 19
For a neater and firmer roll, wrap the finished salmon roll tightly in plastic wrap and gently shape it. Let it rest for a few minutes to set. Your delicious and healthy salmon rolls are ready to enjoy!
