How To Make 김밥 Gimbap or Seaweed Rice Rolls

My way, because instead of using the usual tuna as the main ingredient on this one, I've used mackerel instead. The Koreans normally make tuna gimbap or ham and vegies gimbap or something else and I haven't had any student who's ever given me mackerel gimbap.

Tuna would be easy to acquire since it is cheap and just over the counter but ... we don't eat canned food as much as possible because of the possible chemical contents (ex: BPA, aluminum, lead etc) which are - hazards to our health.

I love fish just because I grew up with it. One thing I miss about living in the Philippines was living in my grandfather's house which is a 10 - minute walk away from the sea. Back when I was 5, I remember waking up wee early to go to the sea with gramps and my aunt to score some fresh catch and in my case - swim like a dog near the shore.

Back then, the sea was not so polluted, you could see colorful fishes swimming by without a snorkel. Yes, those were the days because Gubat has now become a surfer's paradise these days, fishes would probably swim away from the buzz there isin Gubat Beach.

Back then, fish were cheap and mercury free. These days, it's hard to score fish or any seafood that are not treated with antibiotics because they were grown in ponds or a private aquatic resource.

The first time, I came here, I was shocked with the price of the salmon specially those that are organic. Every thing organic is freaking expensive you would want to grow your own. I understand why though - Europe isn't so small, cold and it's hard to catch fish here. Tried putting myself in a fisherman's shoes here and realized that - I think no matter how modern gears and stuff for fishing here - are ... it still isn't easy peasy. There are many fish in the wet market though except for - it's only open on Wednesdays and Saturdays in the city center. If I'd want fish in my plate, grocery stock would do and they are okay, too.

So last time, I got to score an organic smoked mackerel so I hoarded a bit ha! ha! These days, many health mags and talk shows discourage people to eat fish that may have high content of mercury. Unfortunately, mackerel made that cut so although there's a lot of them out here, I seldom bought. Organic chicken is a lot easier to score but - chicken kimbap is also - normal.

Let's cut it to the chase and give you the recipe already:

These are the ingredients for the mackerel in mayo mix.

Here's how I did it.

Cut the mint into very small strips.
Add in two tables spoon of mayo.
Pepper and salt it.
Skin the mackerel.
Cut into very small pieces with cooking shears.
Add in the mayo and pomegranate.
Mix till you achieve the balance of mint, pomegranate and smoked mackerel.

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Here's how I made the Gimbap.

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Wash, peel and julienne the carrots.
Cut the julienned carrots into thin strips.
Do the same to the sweet pointed pepper.

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Lay a Gimbap mat on the chopping board.
Followed by the sushi nori or Gim -김 or seaweed sheet.
Add in a table spoon and a half cooked rice.
Flatten the rice evenly and leave an ample space on the edges. You may also use the whole deal but unless you are an expert - making them full - means a challenge in cutting them into tiny pieces.
Add some of the mackerel on top of the cooked rice and flatten evenly as well.
Layer the strips of the carrots and sweet pointed pepper in a row.
Top with the Romaine Lettuce.

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Or: you could also do it this way. I prefer this one actually.

Top half of the flatten rice with the mackerel in mayo mix.

Fill the other half with the thin strips of carrots and sweet pointed pepper.

Arrange in rows - yes its my OC talking ha! ha!

Top with halved Romaine Lettuce.

Fold the seaweed from one side as if you are rolling a paper to make a telescope out of it but then carefully.
Press after each fold using the gimbap mat to tighten the roll and make sure the fillings stick to the rice.
Wet the other edge of the nori or gim. That's to make sealing it easier. The gim would stick to itself when wet.
Roll till the edge.

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