I love sushi. Most of my friends also love sushi, it is amazing that uncooked fish and vinegared rice have become such an important part of the modern culinary landscape of America. However, if you're like me making quality sushi at home is fairly unobtainable prospect, yet I still want what I want. I am not a master sushi chef, nor do I have an expansive Japanese pantry or access to the highest quality fresh fish. That being said, not all is lost, Korea's gimbap also called kimbap is an evolution of maki sushi, and it is much friendlier to the home cook. In fact, I consider gimbap incredibly valuable as a change of pace from the monotony of packed lunch sandwiches. Gimbap has it's own practiced traditions and serving establishments, for all practical purposes you can fill gimbap with pretty much anything you have on hand.