This week for lunch, we’re making kani salad with some veggie gimbap! It’s super simple, and the only “cooking” we’ll do is blanching the spinach. Everything else just involves shredding and cutting into matchsticks. Let’s get started!
Recipe
Kani Salad
4 sticks imitation crab, shredded
1 English cucumber, matchsticks
1 mango, matchsticks
¼ cup Kewpie mayo
2 ½ tsp soy sauce
1 tsp rice vinegar
1 tsp sriracha
Sesame seeds, for garnish
Panko breadcrumbs, for garnish
Vegetable Gimbap
3 cups spinach, blanched
1 Tbsp sesame oil
1 garlic clove, minced
½ English cucumber, matchsticks
4 sticks imitation crab, shredded
Pickled radish, matchsticks
4 sheets nori
Directions
Shred the imitation crab: Use a hand mixer or shred by hand.
Kani Salad:
In a large bowl, mix the imitation crab, cucumber, mango, Kewpie mayo, soy sauce, rice vinegar, and sriracha.
Garnish with sesame seeds and panko breadcrumbs. Set aside.
Blanch the spinach:
Bring a pot of water to a boil. Add the spinach and cook for 1–2 minutes. Drain and let cool.
Squeeze out excess moisture, then mix the spinach with sesame oil and minced garlic in a small bowl. Set aside.
Assemble the gimbap:
Lay a sheet of nori on a flat surface. Add a small amount of spinach, shredded crab, cucumber, and pickled radish.
Roll the nori tightly.
Make the bento:
In a meal prep container, add steamed rice.
Top the rice with kani salad.
Add the veggie gimbap on the side.
These bento boxes stay fresh in the fridge for 2–3 days in an airtight container. Enjoy!