These sushi-like Korean rolls—steamed seasoned rice and other ingredients tightly wrapped in sheets of roasted seaweed and sliced into rounds—were probably introduced to Korea during the Japanese occupation of the early twentieth century. They’re larger than Japanese sushi, have more of that delicious seasoned rice, and are traditionally served without soy sauce or wasabi. For Koreans, kimbop is the quintessential picnic food, or something to eat on the go. (For kids, it’s even a must-have in a lunch box.) We make these with almost any filling you can think of, and you don’t have to stop at the ones I recommend below. Try adding thin slices of cucumber, any kind of kimchi, cooked bulgogi, the spicy squid, the Spam, or even canned tuna fish. If you do plan to make kimbop, invest in a sushi mat—a bamboo mat made for rice rolling. You can roll these without one, but it really eases the process.
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