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Korean Gimbap, plated and ready to serve

Korean Gimbap, Seaweed Rolls

Gimbap is Korea's favorite picnic food: seaweed rolled around seasoned rice and colorful strips of egg, vegetables and ham, then sliced into bite-size rounds. It looks a little like sushi, but it is seasoned with sesame oil instead of vinegar and filled with cooked ingredients. This keto version uses cauliflower rice bound with a little cream cheese so the rolls slice cleanly.
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Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
Course: Appetizer
Cuisine: Korean
Servings: 4 servings
Calories: 268kcal

Ingredients

  • 4 sheets roasted seaweed for gimbap (gim)
  • 4 cups riced cauliflower
  • 4 ounces cream cheese softened
  • 1 tablespoon toasted sesame oil divided
  • 1/2 teaspoon salt divided
  • 3 large eggs beaten
  • 5 ounces fresh spinach
  • 1 small carrot cut into matchsticks
  • 4 ounces daikon radish cut into long 1/2-inch strips
  • 2 tablespoons rice vinegar
  • 1 tablespoon allulose
  • Pinch of ground turmeric
  • 4 long strips deli ham (about 3 ounces)
  • 1 small cucumber seeded and cut into long strips
  • 1 teaspoon toasted sesame seeds

Instructions

  • Make the quick yellow pickle: toss the daikon strips with the rice vinegar, allulose, turmeric and a pinch of salt. Set aside for at least 20 minutes, then pat dry.
  • Cook the cauliflower rice in a dry nonstick skillet over medium heat for 6 to 8 minutes, stirring, until tender and completely dry. Cool for 5 minutes, then mix in the cream cheese, half the sesame oil and 1/4 teaspoon salt.
  • Pour the beaten eggs into a lightly oiled skillet over low heat to make a thin omelet. Cook until set, flip briefly, then cut into long 1/2-inch strips.
  • Blanch the spinach for 30 seconds, rinse in cold water and squeeze dry. Season with the remaining sesame oil and salt. Sauté the carrot for 2 minutes until just soft.
  • Lay a seaweed sheet shiny side down on a bamboo mat. Spread a quarter of the cauliflower mixture thinly over the bottom two thirds, leaving a 1-inch strip at the top.
  • Line up a quarter of the egg, spinach, carrot, pickled daikon, ham and cucumber across the middle. Roll firmly away from you using the mat, pressing as you go. Dab the top edge with water to seal.
  • Brush the roll with a little sesame oil and sprinkle with sesame seeds. Use a sharp, damp knife to cut into 1/2-inch slices. Repeat with the remaining sheets.

Notes

Cauliflower rice must be very dry or the seaweed will tear, so do not rush the skillet step. Wipe the knife with a damp towel between every few cuts for clean slices. The rolls are best eaten within a few hours.
Chef's Tip: Chill the finished rolls for 15 minutes before slicing. The cream cheese firms up and every round holds its shape.
Keto Swap: Store-bought yellow pickled radish (danmuji) is made with sugar, so this recipe uses a quick daikon pickle sweetened with allulose. Cauliflower and cream cheese replace sticky short-grain rice.
Success Tip: Set out the fillings and let everyone roll their own. Canned tuna mixed with mayonnaise is a popular kid-friendly filling.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 268kcal | Protein: 15g | Fat: 18g | Fiber: 4.9g
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