Korean sushi (Fish kimbap)

Recipe by Dimitra Panagiotopoulou

Sea bream

Uncooked Fish

6 portions


200 gr sushi rice

6 nori leaves (sushi seaweed)

4 tsp sesame oil



200 gr fresh spinach

1 Greek aquaculture sea bream, about 600 gr, (poached and cleaned)

1 tbsp canola oil

4 pieces of carrot, grated

1 iceberg

2 eggs

Sea bream

Uncooked Fish


Rinse the rice well and mix it with 240 gr. water.

Cover with a lid and bring to a boil immediately.

Lower the heat and simmer for about 10-12 minutes. Remove and leave for another 5 minutes covered. Season with a little salt and 2 tbsp from sesame oil.

Meanwhile, blanch the spinach for 1 minute (in boiling salted water), cool in ice water, drain well and mix with 2 tbsp sesame oil and a little salt.

Beat the eggs and place in a pan with a little canola oil. Create thin omelets, to be cut into strips. Sauté the carrot lightly for about 1 minute and cool.

To wrap, spread 2 tbsp of rice on the nori leaf in a very thin layer and place the vegetables, egg, and fish in rows.

Roll with the help of a special bamboo mat. When you are done with all the rolls, spread a little sesame oil on the leaves, and sprinkle with sesame seeds, if desired.

Cut into rolls and serve.

      photographer: Aris Papadopoulos

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