India x Korea
Paneer bhurji gimbap
Your tiffin bhurji, rolled tight with sesame rice. Perfect for picnics and train rides.
55 minTime
20 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original585kcalsame
20 gproteinsame
5 gfibresame
55minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Toss the radish with vinegar, sugar, a pinch of salt and a pinch of turmeric. Rest 30 minutes.
- 2Cook the rice with 1 3/4 cups water, covered on low heat, 15 minutes. Rest 10 minutes. Fold in 1 tbsp sesame oil, sesame and 1/2 tsp salt.
- 3Heat the oil on medium heat, crackle cumin, fry onion and chilli 3 minutes, then add the spices and paneer. Cook 3 minutes until dry. Add coriander.
- 4Blanch the spinach in boiling water for 30 seconds, squeeze dry and season with sesame oil and salt. Sauté the carrot 2 minutes on medium heat with a pinch of salt.
- 5Lay a nori sheet shiny side down. Spread rice thinly over two thirds, leaving the far edge bare. Line up bhurji, radish, carrot, spinach and cucumber near you.
- 6Roll firmly away from you, pressing as you go. Brush with sesame oil and slice into 2 cm rounds with a wet knife.
Serve it like this
Stand the rounds in a slightly fanned line on a long plate so the coloured centres face up. Add a small pile of yellow radish and a sprinkle of sesame at one end.
