Kimbap
Kimbap - Korean sushi style snack bar
Healthy, because
Even smarter
Nutritional values
The Koreans call their fermented vegetables kimchi - and with its lactic acid bacteria, it strengthens our intestinal flora, which in turn has a positive effect on our immune system. Tofu is perfect for those who have a sensitive stomach or digestive problems. The fiber contained additionally triggers a long-lasting feeling of satiety.
Kimbap is a great change for sushi fans from Korean cuisine.
(Percentage of daily recommendation)
| Calorie | 158 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 8.7 μg | (15 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 124 mg | (3 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 9 ozs Sushi rice
- 2 Tbsps Rice vinegar
- 1 tsp Raw cane sugar
- ½ tsp salt
- 2 Tbsps sesame oil
- 3 ½ ozs Tofu
- 2 sheets Nori seaweed
- 5 ozs Kimchi (refrigerated shelf)
- 2 Tbsps soy sauce
Preparation steps
Boil rice with approx. 20 ounces water in a pot and then let it swell on the turned off stove top for approx. 20 minutes. Then heat rice vinegar with sugar and salt and add to the rice with 1 tablespoon of sesame oil. Mix well and let it steam out spread out on a plate.
Meanwhile, cut tofu into strips. Heat remaining sesame oil in a frying pan. Add tofu and fry over high heat for 2-3 minutes.
Place nori sheets on top of each other, slightly overlapping, spread rice on top, cover with kimchi and lay out tofu lengthwise in the middle as a strip on top. Roll up tightly and cut into 8 slices with a sharp knife.
Arrange kimbap on a platter and serve with soy sauce.
