Hoon & Mia

Hoon & Mia

Hoon, Creative Director for Shopcade and his girlfriend Mia an actress, spend their Sundays having a cook off in their stylish flat in Brixton. Today they made Salmon and vegetables and gimpap, Korean hand rolls.  


Serves two


3 sheets of gim (seaweed paper)

3 cups cooked sushi rice

1 SPAM (for a healthier option use beef skirt steak)

1 packet sliced processed cheese (for a healthier option use cream cheese)

1 carrot

1 cucumber

1 yellow pickled radish (I didn’t use this as I ate up mine the day before)

2 eggs

Soy sauce


Sesame oil

A splash of mirin

vegetable oil

Sesame seeds


Bamboo mat (to roll gimbal)

Some pans

Cutting board and knife



Put cooked sushi rice in a bowl and mix a pinch of salt and sesame oil. Add some mirin if you’d like, to give it a real oriental taste - it’s optional but I like to keep it OG. Let it cool by covering and set aside.

Carrots and cucumbers:

Cut them up into thin strips (think matchsticks)


Heat a pan (don’t add oil because SPAM has tons of it), and cook it a little bit to get the grease out. Wash away the grease with paper towel, then cut em up like matchsticks as well.


Crack 2 eggs in a bowl and add a pinch of salt and stir it up until it’s even.

Heat a wide pan and add a drizzle of oil, and spread the egg all over the pan like a thin paper.

When it’s cooked enough that the egg seems solid, flip it with a spatula for a minute. Remove from heat.

Cut the egg into 1/2 inch strips.

Rolling the gimbap:

Place a sheet of gim (seaweed paper) on the bamboo mat with the shiny side down.

Spread some of the prepared rice over the top very thin (don’t spread too thick), about 1/4 inch max in thickness. Leave about 2 inches uncovered on the bottom of the gim (don’t cover the entire gim)

Place the strips of SPAM, carrot, cucumber, yellow pickled radish, eggs in the centre of the rice. (About a line of each ingredient going horizontal across the gim is best)

Use both hands to roll the bamboo mat from the bottom to the top, so the rice nicely envelops the ingredients. Once you roll all the way, give it a gentle squeeze, then use the bamboo mat one more time to really make it rolled nicely for an added touch.

Repeat above, until you’re done with all the rolls, if you have any leftover ingredients they are perfect to make fried rice later.

Put some sesame oil on the finished rolls and sprinkle with sesame seeds.

Wait a little bit so that the rolls are cooled as they’re easier to cut.

Once cool, cut the rolls with a knife about 1/4 inch thick each, and stack them up nicely on some plate.

Now that you’ve probably made your first gimbap, you can change the ingredients because they’re the best way to use up leftover ingredients from your cooking in the future.

Gimbaps also make great picnic food - Koreans always pack gimbaps when going on a trip as you can eat them anywhere.

Eat with:

Gimbaps can be eaten alone, but because they’re rice-heavy, you may want to have some vegetables or pickles on the side, and a miso soup if you have any to wash it down.

Use your hands as they’re bite sized!