Mushroom Kimbap

Mushroom Kimbap is a delightful low-carb twist on the traditional Korean dish, featuring sautéed mushrooms wrapped in seaweed and served with a savory dipping sauce. Perfect for a light meal, it combines rich flavors and a satisfying texture without the carbs of rice.

Ingredients

• Shiitake mushrooms - 150 grams, sliced
• Zucchini - 1 medium, julienned
• Carrot - 1 medium, julienned
• Cucumber - 1 small, julienned
• Nori sheets - 2 sheets
• Sesame oil - 2 tablespoons
• Soy sauce - 1 tablespoon
• Garlic - 2 cloves, minced
• Salt - to taste
• Black pepper - to taste
• Sesame seeds - 1 tablespoon

Steps

1. Heat 1 tablespoon of sesame oil in a skillet over medium heat.
2. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the sliced shiitake mushrooms and cook until softened, about 5-7 minutes.
4. Add the julienned zucchini and carrot to the skillet, season with soy sauce, salt, and pepper, and stir-fry for another 5 minutes.
5. Remove the skillet from heat and let the mixture cool slightly.
6. Lay a sheet of nori on a bamboo sushi mat, shiny side down.
7. Spread a thin layer of the mushroom and vegetable mixture along the bottom third of the nori.
8. Add a few sticks of cucumber on top of the filling.
9. Using the bamboo mat, roll the nori away from you, applying gentle pressure to create a tight roll.
10. Seal the edge of the nori with a little water.
11. Repeat with the second sheet of nori and remaining filling.
12. Slice the rolls into bite-sized pieces and sprinkle with sesame seeds before serving.

Nutrition

• Calories: 210
• Protein: 6 g
• Carbs: 14 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from the mushrooms and vegetables.
• Low in carbohydrates, making it suitable for low-carb diets.

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