6. Add the second tablespoon of coconut oil to the same frying pan and when oil is very hot take the beaten eggs and pour into pan and make an omelet. When just lightly golden on the bottom and firm on top, roll it up. Cool the omelet completely and then cut into lengthwise trips. Set aside
8. Next choose whether you want the spinach (traditional version) or cucumber (modern variation). If spinach, parboil whole long leaves for 1 minute. Remove from water and place into ice water, remove and drain well. Squeeze out the water very well, or it will make your rolls too soggy. If using a cucumber, cut along the length that is about the same length as the nori sheet is wide. Then cut each cucumber into sections
10. Place one nori sheet, shiny side down and rough side up, onto the mat. Scoop out 1/2 cup of your prepared cauli rice, spread from the side closest to you to about 5 cm or 2 inches from the top edge. Make sure you spread it evenly and to each edge of the nori sheet
15. To make the roll, curl your fingers just underneath the edge of the bamboo mat as you turn it over. Then, use your fingers to close it and compress the contents. Finally, roll the mat all the way over and compress again to close the roll. Stop at the edge of the cauli rice
With the gimbap platter I serve wasabi mayonnaise as a dipping sauce and also offer a plate of pickled ginger alongside as well.
A word of advice, always read the label and make sure you are purchasing the no sugar added pickled ginger and wasabi powder or paste. As we know, everything has added sugar, and that is a “no-no” in the keto world.