Lunch Box: Korean Sushi Roll, Kimbap

Since I love April so much, I thought I’d share one of my favorite go-to lunches, Kimbap (or Gimbap). Simply because it is super delicious, colorful, and honestly, one of the most fun foods to make.

Yesterday, it was raining and we stayed indoors, but I already had a little plan to keep the kids entertained.

I set everything up on the dining table, and when I told them they’d be learning how to roll their own kimbap, their eyes lit up. The best part? They loved it… and if my 10-year-old can do it, you definitely can too.

This morning, they went off to school so proud, carrying the kimbap they made themselves for lunch. Moments like that make my heart so happy. 💛

Isn’t this colorful and delicious lunch box with Korean sushi rolls or kimbap beautiful?

I’ve made kimbap many times before, always switching up the fillings. That’s the beauty of it; it’s super versatile, and you can customize it with whatever ingredients you or your kids enjoy. Think of it like Japanese makizushi (maki rolls), but with a Korean twist.

The main differences are in the rice (kimbap is seasoned differently) and the fact that it’s usually eaten as-is, without soy sauce, wasabi, or pickled ginger on the side. It’s traditionally considered a Korean picnic or finger food, perfect for lunchboxes or outdoor snacks.

Tips for Making Kimbap at Home:

• Prep everything first. Have your veggies, protein, and rice ready to go before you start rolling—it makes the process smooth and fun.
• Season the rice well. A little sesame oil and salt go a long way in making your kimbap flavorful.
• Don’t overfill. Less is more when it comes to rolling—this keeps the rolls neat and easier to slice.
• Use a sharp knife. Lightly oiling your knife helps you cut clean slices without squishing the roll.
• Get creative! Try fillings like bulgogi beef, tuna with mayo, eggs, pickled radish, or just crisp veggies.
• Kimbap is colorful, playful, and a great way to get kids involved in the kitchen. Plus, it makes the prettiest little lunchbox surprise.

Filling Ideas for Korean Sushi Roll, Kimbap:

Kimbap is incredibly flexible—mix and match according to what you have at home! Some popular options include:

• • Proteins: bulgogi beef, tuna with mayo, crab sticks, cooked shrimp, fried tofu, or egg strips.

  • Veggies: cucumber, carrots (lightly sautéed), spinach (blanched & seasoned with sesame oil), pickled radish (danmuji), avocado, or bell peppers.

  • Extras: cheese slices, kimchi, perilla leaves, or spicy pork for an extra kick.

So let’s roll into April together—literally! 😉

What to Pack with Bulgogi Kimbap in a Lunch Box

• Main: Bulgogi kimbap slices (protein + carbs + veggies all in one)
• Fruit: Kiwi and mandarin segments (fresh, juicy, colorful)
• Snack: Cheese cubes and cherry tomatoes (a nice protein + veggie side)

A couple of optional add-ons that would complement this box even more:

balance & nutrition

• A small portion of pickled radish (danmuji) or a few cucumber slices for crunch
• A boiled egg half or mini rolled omelet (gyeran-mari) for extra protein

fun & variety

• A few roasted seaweed crisps or rice crackers
• A tiny treat (like a mochi bite, yogurt-covered raisin, or sesame cookie)

freshness

• Lettuce leaves or cucumber sticks (keep everything light and crunchy)

This box already looks colorful and kid-friendly, especially with the panda chopsticks 🐼, which are my favorite. 

👉 [Click here for more Korean-inspired recipes]

If you make this Korean Sushi Roll, Kimbap LUNCH BOX, tag me on Instagram @sandraseasycooking using the hashtag #sandraseasycooking—I’d love to see your delicious creations!

RECIPE YOU MIGHT LIKE:

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BIBIMBAP, KOREAN RICE BOWL

Continue to Content

Yield: This makes 8 rolls (64–80 slices total)

Lunch Box: Korean Sushi Roll, Kimbap

Print

Bulgogi Kimbap (or gimbap) is a popular Korean seaweed rice roll filled with marinated beef, vegetables, and egg. It’s colorful, packed with flavor, and perfect for picnics, lunchboxes, or a quick family meal. Think of it like sushi rolls, but with a uniquely Korean twist.

Prep Time 35 minutes

Cook Time 20 minutes

Total Time 55 minutes

Ingredients

For the Rice

• 3 cups uncooked short-grain white rice (about 6–6 ½ cups cooked rice)
• 1–1 ½ teaspoons salt
• 1 ½ tablespoons sesame oil
• 1 tablespoon sesame seeds (optional)

For the Bulgogi Beef

• 1 lb thinly sliced beef ribeye or sirloin
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon sugar (or honey)
• 2 cloves garlic, minced
• 1 tablespoon grated onion or pear (optional, tenderizes beef)
• ½ teaspoon black pepper
• 1 green onion, chopped
• 1 teaspoon toasted sesame seeds

For the Fillings

• 8 sheets roasted seaweed (gim/nori)
• 2 medium carrots, julienned & sautéed
• 1 cucumber, cut into long, thin strips
• 1 bunch spinach, blanched, seasoned with sesame oil + salt
• 8 strips pickled radish (danmuji)
• optional: 4 eggs, beaten, cooked into a thin omelet, cut into strips

LUNCH BOX:

• Fruit, cheese, cherry tomatoes, and any dip if you prefer.

Instructions

Step 1 – Prepare the Rice

1. Wash rice until the water runs clear, about 3 times, then cook until slightly sticky-

• Microwave Rice: Add washed rice to a microwave-safe bowl, then pour about an inch above the rice boiling hot water. You can season it as well, salt and oil. Mix and cook for 13 minutes on HIGH. Fluff and enjoy!
• Stovetop Rice: Add washed rice to a pot with a fitted lid, then pour about an inch above the rice boiling hot water. You can season it as well, salt and oil. Mix and allow it to boil, then turn the heat to low/simmer, then cook covered for 10 minutes undisturbed. Fluff and enjoy!
• Mix warm rice with sesame oil and sesame seeds. Cover with a damp towel until ready to be used.
  

Step 2 – Cook Bulgogi Beef

1. Marinate beef with soy sauce, sesame oil, sugar, garlic, onion/pear, pepper, and green onion.
2. Cook in a hot pan until just done. Slice into thin strips.

Note: You can use any protein or meat. I used spam before. It's good with or without it, but bulgogi is my absolute favorite.

Step 3 – Prepare Fillings

1. Sauté carrots lightly, season spinach, cook omelet if using, and cut the cucumber into strips. This is the hardest part in the whole roll, prepping ingredients.

Step 4 – Assemble the Kimbap

1. Place the seaweed shiny side down on a bamboo mat.
2. Spread about ¾ cup of rice over ⅔ of the sheet.
3. Add beef or any other protein, veggies, omelet, and radish in the center.
4. Roll tightly using the mat. Seal with rice or water.
5. Brush roll with sesame oil and slice with a sharp, oiled knife.
   

LUNCH BOX:

I love adding a mix of fruit, cheeses, and maybe some raw vegetables. Now, since the kimbap provides everything, you do not need much to add extra.

Notes

Storage & Make-Ahead Tips:

• Kimbap is best eaten the same day, but you can keep it wrapped tightly at room temperature for up to 6 hours.
• If refrigerated, the rice hardens—let it come back to room temperature before eating.
• For meal prep, prepare fillings and bulgogi ahead, then assemble rolls the day you plan to eat them.
  

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 900Total Fat: 51gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 31gCholesterol: 477mgSodium: 7219mgCarbohydrates: 51gFiber: 4gSugar: 9gProtein: 59g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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