Gimbap Oppan Gangnam Style (Korean Seaweed Rice Rol

Name: Gimbap Oppan Gangnam Style (Korean Seaweed Rice Rolls)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cooked short grain rice (2 to 1 ratio water to dry rice); 2 tablespoons sesame oil (1 tbs for rice, 1 tbs for marinade); Soy sauce; 1 teaspoon gochugaru (Korean hot pepper flake) or substitute other jarred, dried red pepper; 2-3 slices smoked wild Alaskan salmon; 2 ounces extra firm tofu; 1 tablespoon pickled ginger; 1 tablespoon toasted sesame seed; 3-4 sheets Nori style seaweed; KimTM Korean hot sauce (or substitute your favorite vinegar based sauce such as Tabasco)

Servings: persons

1
In a hot, oiled grill pan or outside using your barbecue/hibachi grill the tofu just long enough to leave marks on both sides.
2
Mix your marinade using half the sesame oil, a generous splash of soy sauce and the pepper flakes. Pour this over the warm grilled tofu. After a rest of about 15 minutes cut the tofu into batonnetes.
3
Meanwhile add the remaining sesame oil to your hot cooked rice and using a rice paddle mix it up.
4
Lay out a sheet of nori, shiny side down, on your sushi mat. Spread one cup of rice on your nori sheet, leaving a margin at the far end so that you can close it up. Have small bowl of water close by.
5
Sprinkle toasted sesame seeds over the rice. Add a dash of hot sauce. Place a slice of smoked salmon over this followed by a bit of the pickled ginger and then a batonnete of tofu.
6
Carefully roll this up, first rolling the nori sheet over and then using the mat to control the roll process. This takes a little practice but it's actually pretty easy. Be sure not to work the mat into the roll. As you approach the end of the roll, keep it tight by pulling the mass toward your body.
7
To close dip your finger in water and then run it across that final, open margin of nori. Now seal and tighten again.
8
Cut the roll in half and then cut the halves into three sections each. Repeat the process until you run out of ingredients.
9
Place in your bento box or boxes* and keep chilled for your ride.
10
*Note to cooks and shoppers, you can buy these travel ready boxes from harabuhouse.com They offer different sizes and colors.

695

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups cooked short grain rice (2 to 1 ratio water to dry rice), 2 tablespoons sesame oil (1 tbs for rice, 1 tbs for marinade), Soy sauce, 1 teaspoon gochugaru (Korean hot pepper flake) or substitute other jarred, dried red pepper, and more.

Yes, Gimbap Oppan Gangnam Style (Korean Seaweed Rice Rolls) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gimbap Oppan Gangnam Style (Korean Seaweed Rice Rolls)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions