Flying Fish Roe Gimbap recipe - ingredients, nutrition and when to eat it
Flying fish roe gimbap is a seaweed rice roll filled with flying fish roe, pickled radish, and vegetables.
Flying fish roe gimbap is a seaweed rice roll filled with flying fish roe, pickled radish, and vegetables. The roe pops pleasantly, while the pickled radish and cucumber add a refreshing crunch, making it a great choice for a simple lunch or light dinner.
Seafood · 25 minutes to cook
Nutrition (per 374.3g serving): 498.9 kcal · protein 17.3g · carbohydrate 74g · fat 13.6g · sodium 1112.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the rice is too hot, it can make the seaweed soggy, so let it cool until just warm before using it.
Tips: Pat the flying fish roe and pickled radish dry with paper towels to help keep the gimbap from falling apart.
Tips: As you begin rolling the gimbap, pull the first turn firmly toward the filling to keep everything centered.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Flying fish roe — 25 g
- Dried seaweed — 1 sheet
- Pickled yellow radish — 30 g
- Cucumber — 25 g
- Carrot — 20 g
- Egg — 1 pc
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Salt — 0.5 tsp
- Cooking oil — 0.5 tsp