Brown Rice Kimbap/Gimbap (Korean Rice Rolls)

I am loving kimbap/gimbap because you can basically put everything you desired as fillings.  I loved to make kimbap using my leftover turmeric barley brown rice (hence the yellow color) or brown rice .  These days, I would keep some nori seaweed wrapper in my pantry so that when I feel like making some kimbap, I can.  I made the above for my girl's school lunch, she loved eating it and there was no mess.  I would make another for Edda as well when she comes home from school. 

Close up of my fillings above:  Fried eggs, imitation crab meat, spicy tuna, carrot, pickled radish and blanched bean sprouts (I wish I have some cucumber though for extra crunch).  The filling is very versatile, if you can think it, you can make it.  In fact, I like to make kimbap using leftover. 

This would make a great picnic lunch as well.  I can't wait for summer to arrive so that I can go picnic with my girls.  Well, if the weather turns nice like in the 70s, that's a good reason to go picnic, doesn't have to wait until summer. :-P

The instruction is pretty straight forward, just lay and roll.  Just make sure you leave some space at the top of the seaweed so that it would seal nicely.

I seasoned my turmeric barley brown rice with sesame oil, furikake and black sesame seeds.

For my spicy tuna (turned out not really spicy), I used 1 pouch of Albacore tuna, 1 condiment bag of mayo, 1 condiment bag of sweet relish and 1 tsp. Korean chili powder.  Mashed the tuna and mix well.

Pan-fry some eggs in a non-stick pan with a little oil spray.

Imitation crab meat, just cut in into half.

My pickled radish and carrot, recipe here. (optional)

I had some leftover blanched bean sprouts. (optional)

Julienne some fresh carrot.

Just be creative with the fillings and play with it!!

There is one easy one I can share it here, imitation crab meat, cucumber, carrot and avocado (optional).