Shrimp and Spinach Gimbap Lunchbox recipe - ingredients, nutrition and when to eat it
Shrimp and spinach are rolled up in rice and seaweed, then cut into bite-sized pieces for a lunchbox.
Shrimp and spinach are rolled up in rice and seaweed, then cut into bite-sized pieces for a lunchbox. Mild shrimp pairs well with the fresh taste of spinach, making this a lovely choice for a spring lunch or a light picnic.
Lunchbox & quick meals · 30 minutes to cook
Nutrition (per 321g serving): 431.2 kcal · protein 19.9g · carbohydrate 70.6g · fat 7g · sodium 193.1mg
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: If you leave a little space at the edge of the seaweed instead of spreading the rice all the way to the ends, the rice won’t spill out when you roll it.
Tips: Pat the shrimp and spinach dry to help keep the seaweed from getting soggy.
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Ingredients (1 serving)
- Rice — 1 bowl
- Gimbap seaweed — 1 sheet
- Shrimp — 5 pc
- Spinach — 0.5 handful
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 0.1 tsp