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platter filled with Spam Gimbap or Korean Seaweed Rice Rolls
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Spam Gimbap Recipe (Korean Seaweed Rice Rolls) Recipe

A super simple Korean Gimbap recipe with Spam? Yes, please! Spam Gimbap is the perfect Korean snack, appetizer, side dish, or main meal. Rolled into a sheet of Nori and brushed with sesame oil, these Korean seaweed rice rolls are easy to make and taste so good. Make for the kids or enjoy a big platter by yourself. YUM!
Prep Time24 minutes
Cook Time6 minutes
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Korean
Keyword: Gimbap, Rice, Seaweed, Spam
Servings: 6 rolls
Calories: 285kcal
Author: Lis Lam

Equipment

  • Non-stick Skillet
  • cutting board
  • knife
  • Food service gloves *makes assembly easier

Ingredients

  • 1 can Spam
  • 6 strips pickled daikon
  • 6 sheets Nori
  • 2 mini cucumbers
  • 12 Perilla leaves
  • 4 cups cooked white rice *preferably sushi rice or short-grain rice

Instructions

  • Cook Spam. Cut Spam into 1/4-inch thick strips, about the same size as the Pickled Daikon. Transfer to a non-stick skillet. Cook over medium heat until browned and crispy, about 2-3 minutes per side. *There's no need to add oil, as the Spam will release oil as it cooks.* Transfer to a plate lined with a paper towel.
  • Prep fillings. Cut the cucumber into thin strips. Arrange pickled daikon on a platter. Add white rice to a large bowl. Place perilla leaves on a platter.
  • Assemble Gimbap. Add one Nori sheet (flat side down) on a clean cutting board. Using food preparation gloves, add 3/4 cup cooked rice. Spread the rice to the edges of the Nori, leaving a 1-inch border at the top. Spread rice as evenly as possible. Add the perilla or lettuce leaves slightly below the center of the nori sheet. Add the rest of the fillings on top of the leaves: spam, pickled daikon, and cucumber.
  • *Note: For a stronger Spam flavor, add 4 total pieces of Spam. For a milder Spam flavor, add 2 total pieces.
  • Roll Gimbap. Gently grab the bottom edge of the Nori sheet and roll it over, making sure all the fillings fit neatly inside the first roll. Continue rolling to the top edge of the Nori. Smear a little rice to the top edge or the Nori so it will act like "glue" and bind the roll together.
  • Brush with sesame oil. Brush all over with a little sesame oil. Use a pastry brush or your hands.
  • Serve. Cut into 1/2-inch slices. Arrange on a platter. Enjoy.

Video

Notes

PRO Tips:
    • Use rice as "glue." The cooked rice is very sticky. Smear a little bit of rice to the top edge of the Nori so it will stick to the rest of the roll.
  •  
    • Use slightly warm rice. For best results, use freshly cooked rice that is slightly cooled. But even leftover rice works, as long as it's slightly warm.
    •  Food prep gloves make assembly easier. Disposable gloves will make spreading the rice easier, as it can be quite sticky. Otherwise, keep a small bowl of water nearby. Dip your fingers into the water so the rice doesn't stick to your hands.
    • Use a sharp knife. For a pretty presentation and to make slicing easier. Otherwise, it will create ragged edges on the Gimbap.

Nutrition

Calories: 285kcal | Carbohydrates: 26g | Protein: 10g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 40mg | Sodium: 802mg | Potassium: 298mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 155IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg