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Salmon Kimbap

A refreshing and savory take on traditional Korean kimbap, boasting flavorful salmon and zesty kimchi.
JUMP TO RECIPE

FEATURED COMMENT

"This was an unexpected hit at our family gathering! The combo of salmon and kimchi is simply irresistible."

Dive into the rich world of Korean cuisine with our unique twist on the classic kimbap. While traditional kimbap often includes ingredients like beef or tuna, our version features oven-baked salmon, lending a rich, oceanic depth of flavor. Complemented by the sharp tanginess of kimchi and the creamy richness of avocado, every bite is a harmonious explosion of tastes and textures.

Why This Recipe Will Win You Over:

Not only does this dish offer a tantalizing palette of flavors, but it's also brimming with health benefits! With Omega-3 from the salmon and probiotics from the kimchi, it's a delicious meal that's equally nutritious.

Making It Your Own

Feel free to experiment by adding your favorite veggies or even swapping out the salmon for grilled shrimp or tofu for a vegetarian twist.

Hungry Yet? Dive Right In!

Whether you're packing it for lunch, serving it at a party, or simply enjoying a cozy dinner at home, this Salmon Kimbap is sure to captivate your taste buds.

INGREDIENTS

  • 1 Salmon Filet (8 oz)
  • 1 cup cooked White Rice
  • 2 tbsp Kewpie Mayo
  • 4 tbsp Kimchi, chopped
  • 1 Avocado, strips
  • 4 Eggs, beaten
  • 1 cup Spinach
  • 1 tbsp Sesame Oil
  • 2 dried Seaweed Sheets
  • Dash of Salt

INSTRUCTIONS

  1. Season and bake salmon.
  2. Prepare the spinach and eggs.
  3. Mix rice with salmon, kimchi, and mayo.
  4. Assemble and roll the kimbap.
  5. Slice and enjoy!

Enjoy! ♡

Connie Cooks

Keywords: Salmon, Kimbap, Korean roll, Kimchi, Seaweed, Rice, Avocado

Salmon Kimbap
  • Total Time:
    35 minutes
  • Yield:
    2 servings
A refreshing and savory take on traditional Korean kimbap, boasting flavorful salmon and zesty kimchi.

INGREDIENTS

  • 1 Salmon Filet (8 oz)
  • 1 cup cooked White Rice
  • 2 tbsp Kewpie Mayo
  • 4 tbsp Kimchi, chopped
  • 1 Avocado, strips
  • 4 Eggs, beaten
  • 1 cup Spinach
  • 1 tbsp Sesame Oil
  • 2 dried Seaweed Sheets
  • Dash of Salt

INSTRUCTIONS

  1. Preheat oven to 370°F.
  2. Season salmon with salt and pepper; bake for ~15 minutes.
  3. Boil spinach for 3-4 minutes; drain, squeeze out water, season with sesame oil and salt.
  4. In a pan, prepare omelette-style eggs; slice into long strips once cooked.
  5. Cut avocado into strips.
  6. Mix together white rice, baked salmon, chopped kimchi, and mayo.
  7. Lay seaweed on a bamboo mat, spread salmon-rice mixture over 2/3 of it.
  8. Add avocados, egg, and spinach on top of the rice layer.
  9. Roll the seaweed tightly using the bamboo mat.
  10. Slice rolled kimbap into bite-sized pieces.

Nutrition Facts
  • 2 servings
  • 450
    per serving

(% Daily Value)

Total Fat: 20g                     (25%)

Sodium: 500mg.                 (21%)

Dietary Fiber: 3g                (12%)

Protein: 26g                       

Vitamin C: 10mg                  (11%)

Potassium: 700mg              (15%)

Cholesterol: 125mg            (42%)

Total Carbohydrate: 40g    (15%)

Sugars: 5g

Vitamin A: 400µg               (44%)

Iron 3mg                              (17%)

Phosphorus 300mg           (24%)

Keywords:
Salmon, Kimbap, Korean roll, Kimchi, Seaweed, Rice, Avocado

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