Kim bap de poulet rouleaux coreens
4-6 Portions
45 min Prepping
30 min Cooking
Recipe Easy



  • 2 cloves garlic, chopped
  • 1 tbsp. (15 ml) soy sauce
  • 1 tbsp. (15 ml) sesame oil
  • 1 tbsp. (15 ml) brown sugar
  • 1 tbsp. (15 ml) vegetable cooking oil


  • 1 cup (250 ml) sushi rice (or short grain rice)
  • 1 1/2 cups (375 ml) water
  • 2 tbsp. (30 ml) sesame oil
  • 1 tbsp. (15 ml) rice vinegar


  • 1 tbsp. (15 ml) vegetable oil
  • 3 eggs, beaten


  • 1 package frozen spinach, thawed and drained
  • 1 tbsp. (15 ml) soy sauce
  • 1 tbsp. (15 ml) sesame oil
  • 1 clove garlic, pressed


  • 1 carrot, peeled and finely julienned
  • 1 red bell pepper, cut into thin sticks


  • 4 nori seaweed leaves
  • 1 small bamboo sushi mat


Click the steps to erase them.

  1. Prepare chicken: Place all ingredients except vegetable oil in a small bowl and mix well to coat chicken strips. Heat oil in a non-stick skillet over high and grill chicken on each side until cooked and golden brown. Set aside.
  2. Prepare rice: In a saucepan, rinse rice in cold tap water, shaking grains well until water is almost clear. Drain rice completely. Bring water to a boil in a saucepan, add rice, reduce heat to low, cover, and cook for 15 minutes without removing lid. Turn off heat and let stand for 15 minutes. Transfer rice to a large bowl and spread to cool. Add sesame oil and rice vinegar, then blend thoroughly. Set aside.
  3. Prepare omelet: Cook eggs in a non-stick skillet over medium heat without stirring until surface is firm. Turn omelet over with a spatula, turn off heat, and finish cooking with remaining heat. Transfer omelet to a cutting board and cut into thin 1 cm strips.
  4. Prepare spinach by thoroughly combining all ingredients in a small bowl and set aside.
  5. Assemble rolls: Place 1 nori leaf on bamboo mat and evenly spread ¼ cup of rice on top. Spread fillings in center of leaf starting with 1 or 2 chicken strips, 1 or 2 omelet strips, spinach mixture, a few carrots, and red pepper sticks.
  6. Lift one end of nori leaf using bamboo mat and fold over. Roll up leaf, applying pressure to compress fillings. Transfer roll to a cutting board and cut into sections about 3 cm thick. Repeat until fillings are used up.
  7. Arrange rolls on a serving platter with soy sauce for dipping.