Shrimp Tempura Gimbap recipe - ingredients, nutrition and when to eat it
Shrimp tempura, fluffy rice, and crisp vegetables are rolled together in seaweed to make this gimbap.
Shrimp tempura, fluffy rice, and crisp vegetables are rolled together in seaweed to make this gimbap. One roll is filling enough for lunch or a simple dinner, and it’s especially satisfying when you’re craving something crunchy.
Street food · 35 minutes to cook
Nutrition (per 476g serving): 810.7 kcal · protein 29.6g · carbohydrate 103g · fat 28.7g · sodium 707.4mg
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 shrimp and vegetables thoroughly dry so the seaweed doesn’t become soggy too quickly.
Tips: If you spread the rice too thickly all the way to the edge, it will push out as you roll, so leave the top 2 cm uncovered.
Tips: Add the shrimp tempura before it cools completely so it doesn’t become hard inside the gimbap.
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Ingredients (1 serving)
- Rice — 1 bowl
- Shrimp — 5 pc
- Dried seaweed — 1 sheet
- Breadcrumbs — 3 Tbsp
- Flour — 2 Tbsp
- Egg — 1 pc
- Carrot — 0.3 pc
- Cucumber — 0.3 pc
- Pickled daikon — 2 roll
- Cooking oil — 2 Tbsp
- Sesame oil — 0.5 tsp
- Salt — 0.2 tsp