Flower Petal Kimbap
Recipe from Sunny Cho
Kimbap has been a fixture of Korean daily life for generations from lunchboxes to picnics. Flower petal kimbap draws from that same tradition, but reflects another thread in Korean food culture: the idea that color, arrangement, and attention to detail are part of the meal itself. Each filling rolls into its own nori bundle, the bundles arrange into a flower, and every slice opens into a bloom.
45 minutes
15 minutes
2 rolls (6–8 slices each)
What You'll Need
Ingredients
For the Rice:
1 cup cooked short-grain sushi rice (slightly warm)
1 tsp sesame oil
¼ tsp salt
Fillings:
1 egg, thin omelet strips (yellow)
¼ cup julienned carrots, lightly sautéed
¼ cup spinach, blanched and squeezed dry
¼ cup julienned red bell pepper
¼ cup spinach, blanched and squeezed dry
¼ cup thin cucumber strips
2–3 strips pickled radish (danmuji), sliced thin
2 imitation crab sticks (or ham / beef / tofu)
Other:
6 sheets nori (seaweed)
Sesame oil (for brushing)
Sesame seeds
Directions
Step 1
Season the rice: Combine 1 cup cooked short-grain sushi rice, slightly warm, 1 teaspoons sesame oil (for rice), and 0.3 teaspoons salt (for rice). Toss gently to coat without breaking the grains. Cover and set aside.
Step 2
Prep the fillings: Beat 1 large egg with a pinch of salt. Cook in a lightly oiled pan over medium-low heat into a thin omelet, then slice into strips. In the same pan, sauté 0.3 cups julienned carrots and 0.3 cups julienned red bell pepper each with a pinch of salt for 2–5 minutes 05:00. Blanch 0.5 cups spinach, blanched and squeezed dry for 20 seconds, squeeze dry, and season with ½ tsp 1 teaspoons sesame oil (for spinach + finishing) and a pinch of salt. Slice 0.3 cups thin cucumber strips, 3 pickled yellow radish (danmuji), sliced thin lengthwise, and 2 imitation crab sticks (or ham, beef, or tofu) into thin strips.
Step 3
Roll the petal bundles: Cut 5 of the 6 nori sheets sheets into quarter-sheet strips. Wrap a small portion of each filling tightly in a strip of nori to form a compact bundle — one bundle per filling, each becomes a petal.
Step 4
Assemble and roll: Lay a full 6 nori sheets sheet on a flat surface. Spread ½ cup of rice in a thin layer, leaving a 1-inch border at the top. Arrange the petal bundles in a flower pattern — egg in the center, colorful bundles surrounding it. Roll tightly and seal with the bare nori border. Shape into a round cylinder with gentle, even pressure. Repeat for the second roll.
Step 5
Finish and slice: Brush with remaining 1 teaspoon of sesame oil (for spinach + finishing), sprinkle with 1 teaspoon of sesame seeds, and slice with a sharp knife, wiping between cuts. Serve cut-side up.
💡Pro Tips
- Using a sharp knife matters: Wipe the blade between every slice for clean edges.
- Make ahead: Prep fillings up to a day in advance. Assemble just before serving.
- Protein swaps: Ham, seasoned beef, or pan-fried tofu all work in place of imitation crab.
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Sunny Cho
Sunny Cho is a Los Angeles-based food stylist and celebrity chef, known for her work on Food Network and HBO shows like Guy’s Grocery Games and Selena + Chef. She’s traveled the world creating recipes and hosting events for top athletes, chefs, and brands. With a passion for Asian, Middle Eastern, and Italian cuisines, Sunny brings a global flair to everything she creates.
