- 6-7 sheets dried laver seaweed
- 7 slices turkey bacon, plus extra if you desire garnish
- 1 large or 2 medium carrot(s), peeled and julienned
- 2 cups alfalfa sprouts
- 2-3 avocados, sliced
- 15 sesame or perilla leaves
- Kosher salt, divided
- Sesame oil, divided
- Olive oil, divided
- Roasted sesame seeds, divided
- 6 cups cooked (3 cups uncooked) short grain or sushi rice
- ½ Tbsp Sesame Oil
- ½ Tbsp Olive Oil
- ½ Tbsp Sesame Seeds
1In a large pan, cook the strips of turkey bacon until they are lightly browned and slightly crisp, but still flexible. Set aside on a paper towel lined plate to cool. Peel, pit and slice the avocado and set aside. Stack the perilla leaves and roll them tightly. Then run your knife through them lengthwise to create thin julienned slices. Measure out the alfalfa sprouts and set aside.
2Peel and slice your carrot(s) thinly on a diagonal. Lay the slices flat and run your knife through them lengthwise to create thin julienned slices. Saute them in a pan with some olive oil and season with a couple pinches of salt to taste. Set aside.
3Mix the rice last. After all the ingredients are prepped, place the 6 cups of cooked rice into a large bowl, along with the other ingredients for the rice. Mix gently, and get everything ready for assembly.
4Place a sheet of dried laver seaweed, shiny side down, on a bamboo mat. Starting from the bottom, spread some rice in a thin even layer, filling about ⅔ of the seaweed sheet.
5All of the filling that goes on top of the rice should start at 1” from the bottom, and have 2” of rice above it. Place the strip of turkey bacon first. On top of the bacon, place the slices of avocado and alfalfa sprouts in neat rows. Finish with a row of julienned carrots, and a row of the julienned perilla leaves on top of the sprouts.
6Starting from the bottom, roll the seaweed sheet, using the mat. The first roll should land right where that excess rice is. That will help it stick together. Gently push and squeeze down on the bamboo mat. Move the mat a litttle further away from you, allowing the kimbap to roll with it. Again, squish down and press with your hands. Then wrap and roll the entire kimbap up in the mat. Squeeze firmly across the entire length of the mat to make the sure the kimbap is tight. If you’re having trouble keeping the seaweed shut, add a few grains of the rice at the edge of the seaweed sheet.
7Use a brush or a gloved hand to put some sesame oil on the surface of the kimbap rolls. This adds flavor and helps keep the kimbap shiny. It also helps to add a little sesame oil to your knife blade. With a sharp knife, slice the kimbap into thin half inch or bite sized pieces. Kimbap is characteristically thinner than Japanese maki. You can then sprinkle on some more roasted sesame seeds and garnish the rolls with extra avocado, turkey bacon, sprouts, or perilla leaves, if desired. Pop it into your mouth and enjoy your hard work!