Cucumber & Crab Stick Gimbap

Name: Cucumber & Crab Stick Gimbap
Yield: 461 g
Ingredients: Hetbahn Brown Rice 130 g; Double Roasted Extra Crispy Manjeon Gimbap Seaweed 7.5 g; It's Better Mayo 15 g; Crabia (Crab Stick) 120 g; Salt 5 회분(1/3작은술); Cucumber 150 g; Allulose Syrup 16 스푼; Apple Vinegar 10 ml; Fresh Wasabi 3 g; Sesame Oil 4.5 ml

491 kcal

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Ingredients

Main ingredients

Hetbahn Brown Rice 130 g
Double Roasted Extra Crispy Manjeon Gimbap Seaweed 7.5 g
It's Better Mayo 15 g
Crabia (Crab Stick) 120 g
Salt 5 회분(1/3작은술)
Cucumber 150 g

Seasonings/Sauce

Allulose Syrup 16 스푼
Apple Vinegar 10 ml
Fresh Wasabi 3 g
Sesame Oil 4.5 ml

Nutrition summary

Carbohydrates 79.27 g 57%

Protein 21.86 g 16%

Fat 16.34 g 27%

Serving size 461g

Cooking steps

1

Mix rice with salt and sesame oil thoroughly.
2

Slice cucumber and crab sticks into long thin strips or on the bias.
3

Spread a thin layer of rice evenly over the gimbap seaweed sheet.
4

Place the cucumber and crab sticks on top of the rice.
5

Dab a little water only on the edge of the seaweed.
6

Roll the gimbap tightly.
7

Cut into bite-sized pieces.

Cucumber & Crab Stick Gimbap

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