Get ready to fall head-over-heels for your new favourite recipe that’s honestly almost too cute to eat (notice we said almost). Whether you’re making these for a hot date, your bestie, or just as a “treat yourself” moment, these little bites are pure edible affection.
This adorable recipe comes straight from the kitchen of the brilliant Kristy Leung (@aka.foodiedreams), and it’s totally gluten-free, so everyone can join the lovefest! It’s fresh, it’s crunchy, and thanks to some clever slicing and dicing, each piece forms a perfect little heart.
While this recipe is a gluten-free dream, love is all about honesty! To keep things safe, just a heads-up:
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Check your seaweed: If you’re using seasoned nori, peek at the label to ensure there’s no sneaky wheat in the seasonings.
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The “Hidden” Stuff: Always double-check your sesame oil and seeds for “processed in a facility with wheat” warnings if you’re highly sensitive.
Ingredients
- 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
- Rinse the rice until the water runs mostly clear, then cook according to package directions.
- While the rice cooks, cut the carrot and cucumber into long, thin strips, and finely shred the purple cabbage. Set aside.
- Transfer the cooked warm rice to a bowl and mix with sesame oil, sesame seeds, and a pinch of salt.
- 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.)
- Pan-fry the ham steaks in a lightly oiled pan over medium heat for 1-2 minutes per side until lightly golden.
- 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.
- Cut a narrow strip of seaweed and wrap it around each ham heart to help hold the shape.
- Beat eggs with a pinch of salt. Cook into a thin omelet, then slice into long strips.
- Lightly sauté the carrot until just softened. Keep the cucumber and purple cabbage raw.
- 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.
- Add egg, carrot, cucumber, and purple cabbage, and place the wrapped ham heart in the center.
- Using the bamboo mat, roll tightly. Seal the edge with a little water if needed.
- Lightly brush the kimbap roll with sesame oil, sprinkle with sesame seeds, then slice and serve!
