Kimbap and onigiri are two beloved Korean and Japanese rice dishes that look similar at first glance but are quite different in ingredients, seasoning, and purpose. Kimbap is a Korean rice roll wrapped in dried seaweed (gim) and filled with seasoned vegetables, protein, and pickled radish, often sliced into bite-sized pieces. Onigiri is a Japanese rice ball, typically seasoned with just salt, sometimes filled with a single ingredient like salmon or umeboshi, and often wrapped with a sheet of nori for portability. This guide breaks down the differences and gives you a complete recipe for both, so you can make either (or both!) at home.
Ingredients
For Kimbap
- 2 cups (370 g) short-grain white rice, cooked and cooled
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) sesame oil, plus extra for brushing
- 1 tsp (5 g) salt
- 4 sheets of gim (dried seaweed)
- 4 large eggs, beaten
- 1 medium carrot, julienned
- 1 small cucumber, julienned
- 4 sheets of fish cake (or 1/2 cup imitation crab), sliced into strips
- 1/2 cup (75 g) pickled daikon radish (danmuji), cut into strips
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) sugar
- 1 clove garlic, minced
- 2 tsp (10 ml) vegetable oil, for cooking
For Onigiri
- 2 cups (370 g) short-grain white rice, cooked and slightly cooled
- 1/2 tsp (2 g) salt
- 4 sheets of nori (dried seaweed), cut into 2-inch (5 cm) strips
- 1/2 cup (75 g) cooked salmon, flaked (or canned tuna mixed with 1 tbsp mayonnaise)
- 1 tbsp (15 ml) sesame seeds (optional)
Instructions
Make the Kimbap
- In a small bowl, mix the rice vinegar, sesame oil, and salt. Fold this into the cooked rice while it is still warm. Set aside to cool to room temperature.
- Beat the eggs with a pinch of salt. Heat a nonstick skillet over medium heat, add a little oil, and pour in the eggs to make a thin omelet. Cook for 2–3 minutes until set, then flip and cook for 1 minute more. Remove, let cool, and slice into long strips.
- In the same skillet, add the carrot and cucumber with 1 tsp oil and stir-fry for 2–3 minutes until slightly softened. Remove and set aside.
- In a small bowl, mix the fish cake strips with soy sauce, sugar, and garlic. Add to the skillet and cook over medium heat for 3–4 minutes until lightly browned. Remove and cool.
- Place a sheet of gim on a bamboo mat (or a piece of plastic wrap). Spread about 1/2 cup of rice evenly over the seaweed, leaving a 1-inch (2.5 cm) strip at the top edge bare.
- Arrange the egg, carrot, cucumber, fish cake, and pickled radish in a line across the center of the rice.
- Lift the mat and roll the gim over the filling, tucking it in tightly. Continue rolling to the end, then press gently to seal. Brush the outside with a little sesame oil and sprinkle with sesame seeds if desired.
- Repeat with remaining ingredients. Let the rolls rest for 5 minutes, then slice into 1-inch (2.5 cm) pieces with a sharp knife.
Make the Onigiri
- While the rice is still warm (but not too hot to handle), wet your hands with water and rub a little salt over your palms.
- Take about 1/2 cup of rice in one hand. Make a small indentation in the center and place a spoonful of salmon or tuna filling inside.
- Gently shape the rice into a triangle, cupping it in your palm and pressing lightly with your fingers. Do not squeeze too hard—the rice should hold together but stay tender.
- Wrap a strip of nori around the bottom or middle of the onigiri. Repeat with the remaining rice and filling.
- Serve immediately or wrap each onigiri in plastic wrap to keep moist.
Tips
- Rice matters: Use short-grain or medium-grain rice—it is sticky enough to hold together. Long-grain rice will fall apart.
- Season the rice properly: Kimbap rice is seasoned with vinegar and sesame oil; onigiri rice is only salted. Do not swap these seasonings.
- Keep hands wet: When shaping onigiri, keep a bowl of water nearby and re-wet your hands often to prevent sticking.
- Slice with a damp knife: For clean kimbap slices, wipe the knife with a wet cloth between cuts.
Serving Suggestions
Serve kimbap as a picnic or lunchbox item, often with a small side of pickled radish and a cup of soup. Onigiri is perfect for a quick snack or packed lunch, and can be enjoyed with a bowl of miso soup or green tea. Both are best eaten at room temperature.
Variations
- Kimbap: Add cooked beef (bulgogi), tuna, or cheese for extra flavor. You can also use spinach or perilla leaves.
- Onigiri: Try fillings like umeboshi (pickled plum), seasoned kombu, or grilled salmon flakes. For a crispy version, brush with soy sauce and broil for 3–4 minutes until the outside is toasted.
Storage and Reheating
Both kimbap and onigiri are best eaten the day they are made. Store leftovers in an airtight container in the refrigerator for up to 24 hours. Kimbap can be wrapped in plastic wrap and kept at room temperature for up to 2 hours, but after that, refrigerate. Onigiri can be wrapped in plastic and kept in the fridge for up to 2 days. To reheat, remove the nori and microwave on a plate covered with a damp paper towel for 30–60 seconds, or until warm. Alternatively, pan-fry onigiri with a little oil for 2–3 minutes per side for a crispy exterior. Do not freeze kimbap or onigiri, as the rice will become dry and crumbly.
Frequently Asked Questions
Can I use sushi rice for kimbap or onigiri? Yes, sushi rice is short-grain and works well, but it is already seasoned with vinegar and sugar. For kimbap, you can use it as is; for onigiri, you may want to skip the extra salt since sushi rice is already salted.
How do I keep the nori crisp? Nori becomes soft quickly once it touches rice. For onigiri, wrap the nori just before eating. For kimbap, brush the outside with sesame oil, which helps keep the gim from getting too soggy.
Can I make these gluten-free? Yes, use gluten-free soy sauce (tamari) for kimbap. Most fish cakes contain wheat, so check the label or substitute with cooked shrimp or beef. Onigiri is naturally gluten-free if you avoid soy sauce in the filling.
Why does my kimbap fall apart when slicing? The rice may be too dry or not seasoned enough. Make sure to season the rice while it is warm, and do not overfill the roll. Also, let the roll rest for 5 minutes before cutting so the seaweed adheres.
Can I use brown rice? Yes, but brown rice is less sticky. Mix it with a little white rice (50/50) to improve binding, or add a bit more water when cooking.
Is it safe to leave kimbap out for a picnic? Kimbap contains eggs and fish cake, which are perishable. Keep it in a cooler with an ice pack and consume within 2 hours. For longer outings, use a thermos or eat within 1 hour.
Related
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- Potato Dill Bread Recipe (Soft & Fluffy)
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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