Mackerel Sashimi Kimbap recipe - ingredients, nutrition and when to eat it
Mackerel sashimi kimbap is made by rolling rice, fresh mackerel sashimi, perilla leaves, and pickled ginger in seaweed.
Mackerel sashimi kimbap is made by rolling rice, fresh mackerel sashimi, perilla leaves, and pickled ginger in seaweed. The rich flavor of mackerel pairs with fragrant perilla and tangy ginger for a fresh, satisfying bite. It’s great for a light lunch or a day out.
Seafood · 20 minutes to cook
Nutrition (per 265g serving): 402.7 kcal · protein 23.2g · carbohydrate 57.3g · fat 8.1g · sodium 83.6mg
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: Let the rice cool slightly before rolling so the seaweed doesn’t get soggy.
Tips: Keep the mackerel sashimi chilled until just before serving, and enjoy the kimbap soon after rolling it.
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Ingredients (1 serving)
- Rice — 0.8 bowl
- Seaweed for Kimbap — 1 sheet
- Mackerel Sashimi — 70 g
- Perilla Leaves — 4 sheet
- Pickled Ginger — 10 g
- Sesame Oil — 0.5 tsp
- Toasted Sesame Seeds — 0.5 tsp
- Salt — 0.2 g