Entree: South Korea – Gyeongsang – 통영 김밥 ➤ Tongyeong gimbap (Seafood-topped Korean seaweed rice rolls from Tongyeong)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 5 min

Total 45 min

Ingredients

- 4 cups (800 g) hot cooked short-grain rice
- 2 tbsp (30 ml) sesame oil, plus more for brushing
- 1 tsp (5 g) fine salt
- 1 tsp (5 g) sugar (optional)
- 6 sheets (approx. 30 g) roasted seaweed sheets (gim)
- 1/2 lb (225 g) sashimi-grade firm white fish (e.g., yellowtail or rockfish), thinly sliced
- 1 tsp (5 ml) soy sauce for fish marinade
- 1/2 tsp (2.5 ml) sesame oil for fish marinade
- 3 large eggs, beaten (approx. 150 g) for omelet strips
- 1/2 cup (60 g) julienned pickled radish (danmuji)
- 1 medium cucumber, seeded and julienned (about 6 oz / 170 g)
- 1 medium carrot, julienned and lightly sautéed (about 4 oz / 115 g)
- 4 perilla leaves (kkaennip) or lettuce leaves, optional
- 1 tbsp (9 g) toasted sesame seeds
- 1 tbsp (15 ml) rice vinegar (optional, to cool rice)
- Bamboo sushi mat or rolling cloth for assembly

Instructions

1. Prepare rice: Fold sesame oil, salt, and sugar (if using) gently into hot cooked rice; if desired, add rice vinegar. Keep rice warm.
2. Marinate fish: Toss thin slices of sashimi-grade fish with 1 tsp soy sauce and 1/2 tsp sesame oil; refrigerate briefly while preparing other fillings.
3. Make omelet: Ladle a thin layer of beaten eggs into a lightly oiled skillet over medium heat, cook into a thin crepe, cool, and slice into long strips.
4. Prep vegetables: Julienne cucumber, carrot, and pickled radish. Lightly sauté carrot until just tender and drain. Pat all fillings dry.
5. Assemble rolls: Place a sheet of gim shiny-side down on the mat. Spread about 2/3 cup (130 g) rice evenly over gim, leaving a 1-inch (2.5 cm) border at the far edge. Lay a few strips of egg, carrot, cucumber, pickled radish, and a perilla leaf near the near edge. For a Tongyeong-style finish, lay 3–4 slices of marinated sashimi along the center slit of rice rather than fully inside the roll.
6. Roll and seal: Use the mat to roll the gimbap tightly away from you, pressing evenly. Brush seam with a little sesame oil to seal.
7. Slice and finish: Using a sharp, slightly oiled knife, slice each roll into 1-inch (2.5 cm) pieces. Arrange on a platter and sprinkle with toasted sesame seeds. Serve immediately so the sashimi remains fresh.
8. Variations: For fully encased fillings, place sashimi inside the roll instead of on top; serve with soy sauce and wasabi or a lightly seasoned soy-dipping sauce.