A MEAL YOU CAN MAKE

Vegetable gimbap

Hands-on seaweed rolls filled with egg, rice and colourful vegetables.

About 45 minutes · 2 servings · Hob · large pan · bamboo mat or clean tea towel · sharp knife · shallow bowl

Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.

Ingredients · 2 servings

• 300g Ready-cooked sushi rice, sealed shelf-stable pack
• 4 whole Nori sheets
• 2 whole Eggs
• 100g Carrots, thin matchsticks
• 100g Spinach, washed
• 150g Cucumber, long strips
• 80g Pickled radish, long strips
• 10ml Sesame oil
• 10ml Rapeseed oil
• 10g Sesame seeds
• 1g Salt

Allergens: Egg and sesame; check pickled radish and nori for other ingredients. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

The method

1. Get everything ready

   Cut carrot, cucumber and radish into long thin strips. Beat eggs with half the salt. Set out a bamboo rolling mat or clean folded tea towel, nori and a small bowl of water.

2. Heat and season rice

   Heat ready-cooked sushi rice according to its pan instructions until steaming throughout. Mix with sesame oil and remaining salt in a shallow bowl. Let it become just warm while you cook the fillings.

3. Cook the fillings

   Use half the rapeseed oil to soften carrot, then wilt spinach; transfer to a plate. Add remaining oil and eggs, tilting into a thin omelette. Cook fully on both sides, then cut into long strips.

4. Get everything ready

   Place a nori sheet shiny-side down on the mat. Spread a thin layer of rice over it, leaving 2 cm clear at the far edge. Lay egg and vegetables across the near third. Roll firmly away from you, lifting the mat so it does not get trapped. Dampen the clear edge to seal; repeat.

5. Check and serve

   Slice with a clean damp sharp knife and sprinkle with sesame seeds. Eat promptly; do not leave the warm rice out for a later meal. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.

   Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

6. Make the kitchen ready again

   Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

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