Sausage Kimbap Recipe
This is a simple kimbap with only 3 fillings (but with lots of flavour) which you can make with common pantry ingredients.
If you have more fillings (such as capsicum, cucumber, crab sticks etc), you can spread the rice on the seaweed sheet more thinly and make three kimbaps instead of two using the amount of cooked rice in this recipe.
Check out the ingredients and step-by-step photos on the previous page. It includes a bonus recipe at the end for making sausage handroll (temaki) using the odd leftover ingredients.
- 350g cooked kimbap rice (pre-cooked)
- 1/2 tbsp pure sesame oil
- a small sprinkle of salt to taste
- 150g sausages (including hot dog, wiener or frank etc)
- cooking oil for frying sausages and carrot
- salt & pepper to season the carrot, to taste
- 50g salad mix
- sesame oil for brushing the seaweed
- toasted sesame seeds
Spicy Mayo Sauce
- 1 tbsp Japanese mayonnaise
- 1 tbsp sriracha chilli sauce to taste
- Season freshly cooked kimbap rice with sesame oil and salt. Ideally let the rice cool down to a warm temperature (more sticky for rolling but not hot enough to wilt the seaweed sheet) to make kimbap.
- Pan fry sausages in a bit of oil in a small pan. Set aside.
- Make seasoned carrots. Fry the carrot in a bit of oil, salt and pepper. Cook briefly such that the carrot is just softened but still a little crunchy.
- Make spicy mayo sauce. Mix mayonnaise and sriracha chilli sauce with a spuatula to form a smooth sauce. Add more sriracha sauce for a hotter and more savoury taste.
- Make the kimbap. Place seaweed sheet rough side up on the bamboo mat. Spread about 150g rice evenly on the seaweed, leaving a 5-cm (2-inch) gap at the top. Spread 1 tbsp spicy mayo sauce in a horizontal streak in the middle of the rice. Arrange cooked sausage, seasoned carrot and salad mix horizontally on the middle of the rice. Roll the kimbap away from you such that the base of the seaweed sheet meets the top edge of the rice. Press tightly throughout the roll to tighten the fillings. Finish rolling the kimbap and secure the edges with rice grains or mayonnaise. Click here for the step-by-step photos.
- To serve, brush sesame oil on the sides of the knife and on the surface of each kimbap roll. Cut the kimbap to even bite-sized pieces and sprinkle sesame seeds to garnish.