Mini Kimbap - Recipe

Mini Kimbap

I've always loved mini kimbaps.  They're cute to look at, fun to eat, and for some reason, more delicious than the regular sized ones.  I love all things mini-sized!
For those that do not know, kimbap is rice and other ingredients rolled in seaweed then cut into bite-sized pieces.  I'm sure you're thinking it's Korean sushi, but kimbap doesn't have any raw fish.  Also instead of vinegary rice, kimbap rice is seasoned with sesame oil and sesame seeds.
You can use pretty much any ingredient you like, but I stuck to the usual kimbap ingredients.


  • carrots, cut into matchsticks
  • 1 bunch of spinach
  • 2 eggs
  • pickled radish (danmuji)
  • imitation crab (optional)
  • rice
  • seaweed for kimbap

First, prepare the ingredients so that they're ready for kimbap.
You want to sautee the carrots in a frying pan with a little oil and some salt.

Eggs need to be whisked and poured into a pan.  Cook on low heat until it's ready to be flipped.  You can fold it in half or you can flip it whole.

For spinach, boil water in a pot, add some salt, then add spinach and cook until it wilts, about 20-30 seconds.  Drain.  

Add 1 Tablespoon sesame oil, 1 teaspoon sesame seeds, and 1/2 teaspoon salt. Mix spinach with your hand.

For pickled radish, just slice into appropriate size.

Shred the imitation crab.

Scoop 2 cups of cooked rice into a bowl.  Add 1 tablespoon sesame oil, 1 teaspoon sesame seeds, and some salt.  Mix well.  You want the rice to cool down, so it's room temperature before you start rolling the kimbap.

For the seaweed, since you are making mini-kimbap, you can divide each sheet into 4.  I used 3 sheets of seaweed to create 12 squares of small seaweed sheets.

Assemble all the ingredients together.  

Now you are ready to roll some mini-kimbap!

Lay the little seaweed on the sushi roller.  Scoop about 1 big tablespoon of rice and spread it out, leaving a little border.  Then put in all the ingredients.

Because it's a mini kimbap, you can't put too much in, or it will burst, but after some practice, you get a feel for how much to put in.  When you roll, roll tightly so everything is held together.  If the end of the roll isn't sticking to the rest, you can use some water to seal the end. 

After you're done rolling, brush some more sesame oil on the outside of each mini-kimbap and sprinkle some sesame seeds.

Now you're ready to eat!  You can make a dipping sauce if you like, but we skipped that tonight.

Mini-kimbaps are fun to make and and even more fun to eat.  Just be careful or you can polish off quite a bit of these in no time.  I keep forgetting just because they're mini-sized doesn't mean they're calorie-free.

You can make kimbap in many different ways... the mini-kimbap is one of my favorite ways, but certainly not the only way.  I hope I'll be making a few different kinds of kimbap in the future and sharing them on the blog.  Have a great weekend!!​

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