Chicken Kimbap
Got some leftover chicken breast and looking for some new recipe to use it? Try this Korean-inspired chicken kimbap and you will experience rice in seaweed in a whole new way!
Servings: 2
Calories: 782kcal
Ingredients
- 2 cups Chicken Breast seasoned, cooked and shredded into thick strips
- 2 cups Spinach
- 1 cup Carrots cut into strips
- 1 1/2 cups Short grain rice see note
- 2 Seaweed sheets
- Salt to taste
Instructions
Preparing the kimbap rice
- Cook rice using preferred method with filtered water and salt
Preparing the vegetables
- Prepare a pot of boiling water
- Quickly blanch spinach, drain and set aside
- Using the same pot of water, quickly blanch carrot strips then set aside
Assembling the kimbap
- Place rice over a nori sheet on a sushi mat or a silicon baking mat, press to cover except 1 cm on 3 sides and 1 inch on top
- Place vegetable and chicken strips in a row across the middle of rice
- Roll up the mat and press the fillings inside. Gently apply pressure to form a roll
- Damp water onto the last strip of nori sheet and roll over to seal. Cut with damp sharp knife into individual pieces
Notes
Rice: mine is 1.5 cups white mixed with 1/2 cup brown short grain rice
Optional: dress with teriyaki sauce and toasted sesame seeds