Sea Cucumber Gimbap recipe - ingredients, nutrition and when to eat it
Sea cucumber gimbap is made by rolling sea cucumber and crisp vegetables with rice in seaweed, then slicing it into bite-sized pieces.
Sea cucumber gimbap is made by rolling sea cucumber and crisp vegetables with rice in seaweed, then slicing it into bite-sized pieces. The sea cucumber’s mild, chewy texture goes well with the nutty aroma of sesame oil. It’s a good choice for a light lunch or a simple dinner.
Seafood · 25 minutes to cook
Nutrition (per 299.5g serving): 343.9 kcal · protein 10g · carbohydrate 61.1g · fat 6g · sodium 188.1mg
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: Pat the sea cucumber thoroughly dry so it doesn’t make the rice inside the gimbap soggy.
Tips: Leave about 2 cm at the edge of the seaweed uncovered so the roll seals neatly.
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Ingredients (1 serving)
- Rice — 180 g
- Sushi nori — 1 sheet
- Sea cucumber — 70 g
- Cucumber — 0.3 pc
- Carrot — 15 g
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp
- Salt — 0.5 g