Simple Spam Kimbap Rolls are a delightful Korean-inspired dish made with seasoned rice, colorful vegetables, savory spam, and egg, all wrapped in roasted seaweed. These easy-to-make rice rolls are satisfying, portable, and perfect for picnics, lunchboxes, or quick meals on busy days.
Why You’ll Love This Recipe
This recipe brings together the convenience of spam and the wholesome goodness of vegetables in a beautifully wrapped roll. It’s quick to prepare, customizable to your tastes, and doesn’t require raw fish — making it accessible to everyone. With vibrant colors and savory flavors, these rolls are a perfect blend of nutrition and comfort. They’re also easy to pack and ideal for meals on-the-go.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- roasted seaweed sheets (gim)
- cooked sushi rice
- sesame oil
- salt
- spinach, blanched
- carrot, julienned
- eggs, scrambled and cooked into a flat sheet
- spam, pan-fried
- yellow pickled radish (danmuji)
Directions
- In a mixing bowl, combine the cooked sushi rice with sesame oil and salt. Mix gently to season evenly.
- Place a sheet of seaweed shiny side down on a bamboo rolling mat.
- Spread a thin, even layer of seasoned rice over the seaweed, leaving about 1 inch of the top edge uncovered.
- Arrange spinach, carrots, egg strips, spam, and pickled radish horizontally across the center of the rice.
- Using the bamboo mat, roll the seaweed tightly from bottom to top, pressing firmly to hold the shape. Seal the edge with a few grains of rice.
- Let the roll rest for a minute, then slice into bite-sized pieces using a sharp knife dipped in water to prevent sticking.
- Serve immediately or wrap in foil for a packed lunch or picnic.
Servings and timing
Servings: 3 rolls
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Calories: 290 kcal per roll
Variations
- Vegetarian Version: Omit spam and add extra vegetables like cucumber, avocado, or seasoned tofu.
- Kimchi Kimbap: Add a strip of well-drained kimchi for a tangy, spicy kick.
- Cheese Kimbap: Add a strip of mozzarella or processed cheese before rolling for a rich flavor.
- Beef Kimbap: Substitute spam with thinly sliced bulgogi or sautéed ground beef.
- Spicy Mayo Drizzle: Serve with a side of spicy mayo (sriracha and vegan mayo) for dipping.
Storage/Reheating
Kimbap is best enjoyed fresh, but if needed, it can be stored in an airtight container in the refrigerator for up to one day. To refresh, wrap slices in a damp paper towel and microwave for 10–15 seconds. Note that refrigeration can harden the rice slightly.
FAQs
What is the difference between kimbap and sushi?
Kimbap uses seasoned rice with sesame oil and includes cooked or preserved ingredients like spam, while sushi often includes raw fish and is seasoned with rice vinegar.
Can I make kimbap in advance?
Yes, but it’s best eaten within a few hours for the freshest texture. Wrap tightly in plastic or foil if storing.
How do I keep the roll from falling apart?
Roll tightly using a bamboo mat and seal the edge with a bit of rice. Use a sharp, wet knife for clean slicing.
Can I use regular rice?
Sushi rice or short-grain rice is recommended for the best texture, but other sticky varieties may work if properly seasoned.
Is spam commonly used in Korean cooking?
Yes, spam is a popular ingredient in Korean households and is commonly used in dishes like budae jjigae and kimbap.
Can I skip the pickled radish?
You can, but danmuji adds a signature sweet-sour crunch. Substitute with another crunchy pickled vegetable if preferred.
How do I prepare the egg for kimbap?
Scramble the eggs, cook them in a thin layer like an omelet, and slice into long strips.
Do I need a bamboo mat to roll kimbap?
A bamboo mat helps with shaping, but you can use parchment paper or a clean dish towel in a pinch.
What can I serve with kimbap?
Serve with kimchi, miso soup, or a simple dipping sauce like soy sauce with sesame seeds.
Can I freeze kimbap?
Freezing is not recommended, as it negatively affects the texture of the rice and seaweed.
Conclusion
Simple Spam Kimbap Rolls are a delicious, easy-to-make option for anyone looking to enjoy the flavors of Korean cuisine in a fun and portable form. With savory spam, crisp vegetables, and fluffy rice all rolled into one, it’s a satisfying meal that works for lunchboxes, snacks, or casual gatherings. Try it once, and it may become a regular in your kitchen rotation.
PrintSimple Spam Kimbap Rolls
Korean-style rice rolls packed with colorful veggies, egg, and savory spam — easy, filling, and perfect on-the-go.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 3 rolls 1x
- Category: Main Dish
- Method: Rolling
- Cuisine: Korean
- Diet: Halal
Ingredients
- 3 sheets roasted seaweed (gim)
- 2 cups cooked sushi rice
- 1 tbsp sesame oil
- 1/2 tsp salt
- 1/2 cup spinach, blanched
- 1 medium carrot, julienned
- 3 eggs, scrambled and cooked flat
- 3 strips spam, pan-fried
- 3 strips yellow pickled radish (danmuji)
Instructions
- Season the cooked sushi rice with sesame oil and salt. Mix well and let cool slightly.
- Place a sheet of roasted seaweed shiny side down on a bamboo rolling mat.
- Spread an even, thin layer of rice over the seaweed, leaving about 1 inch at the top edge uncovered.
- Arrange spinach, carrot, cooked egg, pan-fried spam, and pickled radish in a horizontal line across the center of the rice.
- Use the mat to roll the kimbap tightly from the bottom, pressing gently to hold shape.
- Seal the roll by dabbing a bit of rice at the edge of the seaweed.
- Using a sharp, wet knife, slice the roll into bite-sized pieces.
- Serve immediately or wrap in plastic for later.
Notes
- Use freshly cooked but slightly cooled rice for best texture and ease of spreading.
- Keep knife wet to prevent rice from sticking while slicing.
- Can be stored in the fridge, but best enjoyed the same day.
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 2g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 115mg