Salted Pollock Roe and Avocado Gimbap recipe - ingredients, nutrition and when to eat it
This gimbap wraps savory salted pollock roe and creamy, nutty avocado in rice and seaweed.
This gimbap wraps savory salted pollock roe and creamy, nutty avocado in rice and seaweed. Each bite brings together mild rice and rich fillings, making it a great choice for a picnic lunch or a quick dinner.
Seafood · 20 minutes to cook
Nutrition (per 316.3g serving): 492.5 kcal · protein 14.6g · carbohydrate 76.6g · fat 14.3g · sodium 550.3mg
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: Spread the rice in a thin layer and gather the fillings in the center before rolling so the roe’s seasoning flavors the rice.
Tips: Use a ripe avocado; it slices smoothly and pairs well with the rice.
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Ingredients (1 serving)
- White rice — 210 g
- Seaweed — 1 sheet
- Salted pollock roe — 30 g
- Avocado — 0.5 pc
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp