Soy-Marinated Salmon Gimbap recipe - ingredients, nutrition and when to eat it
This gimbap is filled with soy-marinated salmon, cucumber, and egg, rolled with rice and seaweed, and cut into bite-size pieces.
This gimbap is filled with soy-marinated salmon, cucumber, and egg, rolled with rice and seaweed, and cut into bite-size pieces. Salty salmon, crisp cucumber, and savory egg make it an easy lunch or dinner.
Rice bowls · 35 minutes to cook
Nutrition (per 347.5g serving): 531 kcal · protein 25.4g · carbohydrate 53.3g · fat 22.5g · sodium 1283.9mg
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: Use salmon sold for raw consumption, and keep it refrigerated while marinating.
Tips: Leave about 2 cm of the top edge of the seaweed uncovered when spreading the rice to make rolling easier.
Tips: Pat the fillings dry to help keep the seaweed from getting soggy.
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Ingredients (1 serving)
- Rice — 150 g
- Gimbap seaweed — 1 sheet
- Salmon — 80 g
- Soy sauce — 1 Tbsp
- Sugar — 0.5 tsp
- Ginger — 0.3 tsp
- Cucumber — 0.3 pc
- Egg — 1 pc
- Cooking oil — 0.5 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp