This is my first time trying to alter my gimbap recipe.
It was amazing and much lower in carbs! It's still not completely cauli-rice, but half short-grain rice and half cauli rice. I'll put the elements below
Onto a sushi mat, layer a sheet of gim. In Japan, they call it nori. Just find a seaweed sheet that you like.
make a batch of half rice and half cauli rice. This batch was exactly 50/50. Season the rice with some sesame oil and salt. Sometimes I also use sushi rice vinegar. It gave me 4 cups of rice mixture and I use approx. 2/3 cup per gimbap.
I used what I had in the fridge, and used strips of:
- egg omelette(made from 2 eggs)
- avocado
- danmuji (pickled radish)
- braised burdock root (you can find this next to the danmuji in stores)
- smoked salmon (traditional is fishcake, bulgogi and even browned hamburger. I just use what I have to use up leftovers)
- green onions, sliced
If you look at the pictures, you can see that you spread the rice mixture out, and how to layer the fillings.
Then you just roll it all up. It made 5 rolls.
I still have to figure out the nutritional info but it will be much less in carbs than traditional rolls.
I can also see how you can make many more substitutions and still have yummy gimbap. For example, you can substitute eggbeaters or egg whites. If you don't have burdock or radish, use carrots and cucumbers. It will taste more like a California roll. I didn't have any spinach(also traditional) so left it out. Try also using only cauli rice. Just make sure you cook it to be a little mushy so it rolls and sticks together better. You could leave out the avocado and substitute low-fat cream cheese for a sort of Philly roll. Or leave it out altogether. Pretty easy to make vegan and vegetarian too by substituting tofu for egg omelette.
I hope you like it and happy rolling!
