Shrimp and Avocado Kimbap Bento recipe - ingredients, nutrition and when to eat it
Shrimp and avocado kimbap is made by rolling rice, shrimp, creamy avocado, and crisp vegetables in seaweed, then slicing it into bite-size pieces.
Shrimp and avocado kimbap is made by rolling rice, shrimp, creamy avocado, and crisp vegetables in seaweed, then slicing it into bite-size pieces. Savory shrimp and rich avocado make a fresh-tasting lunch bento.
Lunchbox & quick meals · 30 minutes to cook
Nutrition (per 342.3g serving): 426.4 kcal · protein 21.4g · carbohydrate 58.4g · fat 11.8g · sodium 226.9mg
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: Slice the avocado just before rolling to help keep it from browning.
Tips: Spread the rice in a thin layer and leave the edge of the seaweed uncovered so it’s easier to roll and the filling doesn’t squeeze out.
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Ingredients (1 serving)
- Cooked rice — 0.8 cup
- Gimbap seaweed — 1 sheet
- Shrimp — 5 pc
- Avocado — 0.3 pc
- Cucumber — 0.2 pc
- Carrot — 0.2 pc
- Egg — 0.5 pc
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Salt — 0.1 tsp