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Spam gimbap with fresh vegetable and rice filling
Korean Spam gimbap with fresh vegetables and sesame seeds

Spam Gimbap (Korean Seaweed Rice Rolls)

Author: Flavelo
Recipes Main Courses Quick Meals
Gimbap (Korean rice roll) is the perfect picnic food, and the Spam version is a favorite 'fusion' dish of modern Korean cuisine. The salty, meaty taste of Spam, fried to a crisp, harmonizes perfectly with crunchy vegetables and sesame-oil-seasoned rice. Unlike Japanese sushi, gimbap rice is flavored with sesame oil and salt rather than vinegar (though here we make a hybrid vinegared version for lightness).
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Bamboo rolling mat (makisu)
  • Sharp knife
  • Skillet
  • Cutting board

Allergen Information

⚠️ Egg
⚠️ Sesame
⚠️ Soy

Instructions

1 ✓

Cook the rice and while still hot, mix in sushi vinegar and sesame seeds. Let cool to lukewarm.

Tip: If you put hot rice on seaweed, the steam makes it soggy and chewy. Let it steam out!
2 ✓

Cut Spam into approx. 1/2 inch thick batons and fry in a hot skillet without oil until crispy on all sides.

Tip: Browning (Maillard reaction) highlights meat flavor and adds pleasant texture next to soft rice.
3 ✓

Beat eggs with a pinch of salt, fry into a thin omelet in skillet, then cut into strips. Julienne carrot and cucumber.

Tip: Blanch carrots in hot water for a few seconds or toss in skillet to soften slightly but keep crunch.
4 ✓

Lay nori sheet on bamboo mat (shiny side down). Spread a thin layer of rice over it, leaving a 1-inch empty strip at top edge.

Tip: Work with wet hands so rice doesn't stick to you.
5 ✓

Place fillings (Spam, egg, carrot, cucumber) horizontally in center of rice. Using the mat, roll up tightly; the empty seaweed strip seals it.

Tip: Pull mat towards you while rolling to ensure tight roll, otherwise it falls apart when cutting.
6 ✓

Brush tops of rolls thinly with sesame oil for shine, then cut into 3/4-inch coins.

Tip: Scent of sesame oil immediately makes dish appetizing.

Recipe FAQ

Why does the seaweed crack?
You probably put too much rice in, or didn't leave an empty strip for sealing. Try spreading rice thinner.
How to cut nicely?
Use a very sharp knife and wipe blade with a damp cloth before every cut to prevent rice from sticking.

Ingredients

  • 1 cup Short-Grain Rice (uncooked)
  • 1 can Spam (12 oz)
  • 2 tbsp Seasoned Rice Vinegar
  • 6 sheets Nori Seaweed (roasted)
  • 1 db Carrot
  • 1 db Cucumber (Persian or English)
  • 2 db Eggs
  • 1 tbsp Toasted Sesame Seeds
  • 1 tbsp Sesame Oil