Mini Tofu and Crab Kimbap Rolls
Mini Tofu and Crab Kimbap Rolls are a delicious and healthy Korean snack. These bite-sized rolls feature a savory combination of tofu, crab, eggs, and marinated cucumbers wrapped in seaweed, perfect for a quick and satisfying meal or appetizer
Mini Tofu and Crab Kimbap Rolls are bite-sized, flavorful Korean-style seaweed rice rolls made with soft tofu-infused rice, tangy marinated cucumbers, creamy crab filling, and fluffy eggs. These light and nutritious rolls combine savory, tangy, and umami flavors for a perfect snack, appetizer, or meal. Ideal for picnics, lunchboxes, or as a delightful party dish!
Ingredients
- Seaweed for Kimbap
- ½ bowl rice
- ¼ tofu
- Pinch of salt
- Sesame oil
- Sesame seeds
- 3 eggs
- 5 crabs
- 1.5 tbsp mayonnaise
- Wasabi (to taste)
- 2 cucumbers
- 1 tbsp salt
- 1 tbsp sugar
- 1.5 tbsp vinegar
Nutritional Information
- Calories: 300
- Protein: 12g
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Sodium: 500mg
- Cholesterol: 140mg
Directions
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Rub cucumbers with coarse salt, rinse well, then slice. Marinate with salt, sugar, and vinegar for 15 minutes, pressing after marinating. Prepare eggs: Beat eggs with a pinch of salt, then fry in a pan divided into four sections. Cut the eggs into small pieces.
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Chop crabs and mix with mayonnaise and wasabi. Tofu preparation: Microwave tofu for 1-2 minutes, drain the water by wrapping it in a cloth.
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Combine rice, tofu, sesame oil, a pinch of salt, and sesame seeds. Assemble Kimbap: Place a piece of seaweed, add rice mixture, egg, crab filling, and pressed cucumbers. Roll up the seaweed tightly.
