Alaska Pink Salmon Gimbap
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Servings: 4
Ingredients
Dipping Sauce
- 1/2 cup soy sauce
- 1/4 teaspoon fish sauce
- 1/2 teaspoon sesame oil
- ¼ cup seasoned rice vinegar
Gimbap
- 2 tablespoons canola or vegetable oil
- 2 Alaska pink salmon fillets, about 5 ounces, skin removed
- Two 7.4-ounce portion of microwavable sushi rice
- 1/4 teaspoon sesame oil
- 3 teaspoons seasoned rice vinegar
- 2 tablespoons toasted sesame seeds
- 2 sheet of nori
- 1 cup kimchi, chopped and squeezed of liquid
- One cucumber, seeds removed and cut into thick matchsticks
Preparation
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Step 1 Prepare the dipping sauce
Combine the soy sauce, fish sauce, sesame oil and seasoned rice vinegar in a small bowl and whisk until combined. Set aside.
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Step 2 Prepare the salmon
Heat oil in a nonstick pan over medium heat. Once hot, lightly cook the salmon fillet for 3 minutes each side. Remove from heat and let cool completely. Cut into 1-inch-thick strips and set aside.
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Step 3 Prepare the rice
Microwave the rice according to the manufacturer’s directions. Remove from microwave and mix in the sesame oil, seasoned rice vinegar and toasted sesame seeds. Set aside to cool to room temperature.
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Step 4 Assemble the Gimbap
Arrange all the fillings on a tray for easier use when making the rolls. Place one sheet of nori on a clean work surface, rough side up. Dampen your hands or lightly oil a flat wooden spatula and spread the sushi rice evenly on the entire piece of nori. Place the sliced salmon, cucumber, and kimchi ¾ the way down the sheet of nori on the rice, in a horizontal line. Next, gently roll the nori from the bottom to the top into a tube. Let sit for a few minutes.
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Step 5 Slice and Serve
Brush the exterior of the roll with a dot of sesame oil, as this helps with cutting. Slice the roll into ¾-inch pieces and arrange neatly on a serving plate. Serve with the dipping sauce.
