What to do with leftover kimbap

Or waste not, want not

If you have leftover kimbap, here is an easy and delicious way to use it up. You could also do this with non-leftover kimbap and other kinds of leftover sushi rolls as well. This is great for rolls where the rice is starting to get a little hard, like supermarket sushi tends to do.

Heat about 1/4 inch of vegetable oil in a frying pan. Beat an egg or two, depending on how many slices you have to fry in a bowl. When the oil is hot, dip each side of each piece in the beaten eggs, letting the excess drip off. Fry on each side until the egg is cooked and starting to brown, about 1.5-2 minutes. Drain on paper towels and serve!

This is great plain, very warm and filling and comforting, but I also enjoyed it dipped in a bit of Sriracha hot sauce (rooster sauce). I bet it would be good with ketchup, too, because it reminds me a lot of om rice (fried rice wrapped in an omelet, often served with ketchup on top). I think it would also be good to fry the kimbap in tempura batter, although I haven’t tried it yet.

Tagged as: kimbap, Korean recipes, leftover sushi