Air Fryer Gimbap Fries (Crispy Kimbap)
Gimbap Fries are made with roasted seaweed, seasoned rice, danmuji, and imitation crab; air fry at 390°F for 14 minutes until the seaweed is deeply crispy.
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Method
- 1
Roll gimbap tightly using a bamboo mat — spread rice evenly on seaweed, layer fillings in the center, and roll firmly, sealing the edge with a dab of water.
- 2
Slice each roll into thick 1.5-inch pieces, roughly fry-sized batons rather than traditional thin rounds.
- 3
Spray each piece generously with cooking spray on all sides and sprinkle with sesame seeds.
- 4
Arrange in a single layer in the air fryer basket at 390°F and cook for 12–14 minutes, turning once halfway through, until the seaweed is deeply crispy.
- 5
Serve immediately with soy sauce and wasabi mayo for dipping.
Pro tip. Day-old refrigerated gimbap actually works best here — the cold, firm rice holds its shape during frying and crisps up better than freshly made rolls.
Why the air fryer wins here
- Ready in 14 minutes. The same dish takes about 22 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 245 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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