Creamy and Savory Avocado Kimbap (Seaweed Rice Rolls) Lunch Box
A tender kimbap roll made with perfectly ripened avocado and savory Spam.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This kimbap pairs the soft, nutty richness of avocado with salty Spam and pickled radish. Layering julienned carrots on the bottom and stacking the fillings neatly helps you roll it securely, making it a hearty choice for picnics or lunch boxes.
- Servings
- about 5–6 servingsOriginal: 10 avocado kimbap rolls
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Cooked rice5–6 bowls
- Avocado3
- Pickled radish
- Carrot2 (small)
- Egg5
- Spam1 can
- Dried seaweed sheets (gim)1 pack
- Salt
- Toasted sesame oil
- Toasted sesame seeds
- You can use yellow pickled radish (danmuji) instead of pickled radish (mu-jangajji), and feel free to include fish cake, cucumber, or spinach.
- Salt the julienned carrots with 1/2 tsp of salt for about 30 minutes.
Steps
Prepare the ingredients
For the kimbap fillings, prepare 3 avocados, 2 carrots (small), 5 eggs, Spam, and pickled radish (or yellow pickled radish).
You can also use fish cake, cucumber, or spinach.
Related post on the blog (Korean)blog.naver.com/ppunwife/223678707313Refer to tips on how to ripen and prep avocados.
Prepare the kimbap fillings
Julienne the carrots, add 1/2 tsp salt, mix evenly, and let them pickle.
After pickling for about 30 minutes, liquid will draw out; squeeze out the moisture tightly, then sauté them gently in an oiled pan.
Peel the ripened avocados, slice them thickly, and lightly season by sprinkling two or three pinches of salt.
Rinse the pickled radish in water once, and if it is still very salty, soak it in water before draining.
If it has an off odor, toss it with a little toasted sesame oil and mirin.
Slice the Spam into suitable thicknesses and pan-fry until golden brown.
Beat 5 eggs with 1/4 tsp salt, fry into an omelet sheet, and cut into strips matching the width of the dried seaweed sheets.
Season the rice
Season freshly cooked, fluffy rice with salt, toasted sesame oil, and toasted sesame seeds.
Based on 2 bowls of rice, use 1/2 tsp salt, 1 tbsp toasted sesame oil, and 1 tbsp toasted sesame seeds.
I used 6 bowls of rice, 1/2 tbsp salt, 3 tbsp toasted sesame oil, and 3 tbsp toasted sesame seeds, mixing thoroughly so the salt did not clump in one spot.
Roll the kimbap
Place about 1/2 bowl of rice on a sheet of dried seaweed for kimbap and spread it thinly and evenly.
When adding fillings, placing julienned ingredients at the very bottom and finely cut pieces toward the front helps you roll it firmly.
I arranged the julienned carrots on the bottom, followed by avocado, Spam, pickled radish, and egg strips, then rolled it up.
Brush the surface of the rolled kimbap with toasted sesame oil and sprinkle a little crushed toasted sesame seeds for even better flavor.
Finish
The avocado kimbap is complete.
The rich, creamy taste of avocado goes wonderfully with kimbap.
Ppunwife's tips
- When adding fillings, placing julienned ingredients at the very bottom and finely cut pieces toward the front helps you roll it firmly.
- Brush the surface of the rolled kimbap with toasted sesame oil and sprinkle a little crushed toasted sesame seeds for even better flavor.
FAQ
Is there a way to roll kimbap firmly so the fillings do not scatter?
Place julienned ingredients like carrots on the bottom first, then stack the other fillings such as avocado and Spam on top in order to roll much more securely.
How do I tone down the saltiness or smell of pickled radish?
Rinse the pickled radish in water, and if it is still too salty, soak it briefly in water before squeezing out the moisture. If it has a peculiar fermented smell, tossing it with a small amount of toasted sesame oil and mirin works well.
Can I add ingredients other than the basic fillings?
Feel free to add fish cake, cucumber, spinach, or whatever you have on hand in your refrigerator to match your taste.
