Folded Kimbap

Folded kimbap! It looks like a brethren to the onigirazu and in a way, it is, except that this is a Korean version and in all probability, mine isn’t as authentic as one would expect but it doesn’t have to be. I don’t think this recipe was created for food snobs to pass judgements upon its authenticity, but rather to have fun with. The nori sheets that are the Kim in this case, are folded to make a sandwich of sorts rather than roll into traditional kimbap’s, and it is fun in the food crafts sort of way to create your own version of this kimbap.

I have used here Nori sheets, sesame oil, cooked rice, roasted sesame seeds, kimchi, sliced cheese and some vegetables and ham

The list of ingredients can be as varied or as little as possible. You need nori sheets, sticky rice and any vegetable or meat of choice, preferably thinly sliced or shredded. I love using kimchi in this recipe for that salty-sweet pungent spicy taste but you can just as easily add some sriracha to your veg for a similar effect.

prepare the rice for stuffing by adding to it sesame oil, salt and roasted sesame seeds.

Take a clean pair of sharp scissors and cut the seaweed wrap only halfway through the middle.

Start by adding a thin layer of rice to one part and creating a different flavour profile for each part. I have added here sliced ham, sliced cheese and kimchi with some cucumbers.

Begin creating the kimbap by folding each part of the seaweed on top of each other. Start by lifting the bottom part with the rice and folding it over to the part above.

Fold the left part over to the right like closing a book and then back down to the bottom to make a full square.

These are some combinations. I have added sliced avocado, carrots and cabbages to one on the bottom left to make a vegetarian version. The one on the right has a thin omelette and some mozzarella cheese.

Fold and wrap with some paper or cling film before slicing.

Wrapping in cling film works better.

Serve with your favourite sauce. I loved how easy they are to pack in a lunch box. A perfect picnic food.


Cooked sticky rice: 130g
Nori sheets: 3-4 nos
Sesame oil: 2 tsp
Roasted sesame seeds: 1 tbsp
Vegetables of choice: thinly sliced carrots, cucumbers, avocado.
Sliced ham/meat of choice
(tuna is excellent in this recipe)
Shredded or sliced cheese of choice.

Recipe Instructions: Lay the nori sheet in front of you, its rougher surface facing the top and using a pair of sharp clean scissors, cut through the middle stopping halfway across.

Into the cooked rice add in the salt, roasted sesame seeds and sesame oil and mix.

Add a thin layer of flavoured rice to the bottom left of the seaweed paper and continue adding a different ingredient to each part of the sheet. You should have four different ingredients. Fold over to top the bottom left portion of the sheet with a rice layer and continue to fold toward the right and then back to the bottom.

You should end up with a deliciously bulging square of stuffed nori. Wrap it tightly in clingfilm before slicing it.

Serve with your favourite dipping sauce.