Kimbap de jambon en forme de cœur pour la Saint-Valentin

This kimbap by @aka.foodiedreams is filled with veggies, egg, and the cutest little ham heart in the middle! Using Grimm’s Ham Steaks makes this so easy – the Honey Ham adds a sweet and savoury touch, while the Old Fashioned Ham brings a more smoky flavour. Perfect for lunchboxes, date nights, or just anytime you wanna make something easy and cute! 

Préparation : 25 minutes
Cuisson : 20 minutes
Services : 4

Ingrédients

  • 2 Grimm’s Honey Ham Steaks or Old Fashioned Ham Steaks
  • 5 cups short-grain or medium-grain rice
  • 1 tbsp sesame oil
  • 2 tsp sesame seeds
  • 2 eggs
  • 1 carrot
  • 1/2 cucumber
  • Purple cabbage
  • 4 sheets of seaweed
  • Salt

Instructions

  1. Rinse the rice until the water runs mostly clear, then cook according to package directions.
  2. While the rice cooks, cut the carrot and cucumber into long, thin strips, and finely shred the purple cabbage. Set aside.
  3. Transfer the cooked warm rice to a bowl and mix with sesame oil, sesame seeds, and a pinch of salt.
  4. Cut each ham steak into two rectangles. (Tip: For a rounder heart shape at the end, trim the sharp edges of the ham rectangles so they’re slightly curved.)
  5. Pan-fry the ham steaks in a lightly oiled pan over medium heat for 1-2 minutes per side until lightly golden.
  6. Cut each ham steak rectangle in half vertically at a 45-degree angle. Flip one piece and press the cut edges together to form a heart.
  7. Cut a narrow strip of seaweed and wrap it around each ham heart to help hold the shape.
  8. Beat eggs with a pinch of salt. Cook into a thin omelet, then slice into long strips.
  9. Lightly sauté the carrot until just softened. Keep the cucumber and purple cabbage raw.
  10. Place a sheet of seaweed shiny-side down on a bamboo rolling mat. Spread a thin layer of rice over the seaweed, leaving about 1 inch at the top.
  11. Add egg, carrot, cucumber, and purple cabbage, and place the wrapped ham heart in the center.
  12. Using the bamboo mat, roll tightly. Seal the edge with a little water if needed.
  13. Lightly brush the kimbap roll with sesame oil, sprinkle with sesame seeds, then slice and serve!

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