The present invention provides a method for making nutritional three color gimbap, comprising the steps of: dividing three color boiled rices, composed of a yellow boiled rice, a green boiled rice and a black boiled rice, into three pieces in a vertical direction, and spreading the rices regularly on a base dried laver sheet adding an upper end of a dried laver sheet added on the rices to a lower end of the base dried laver wherein an overlapped portion is minimized in adding the laver sheet on the rices laying 2-3 sheets of perilla leaf in a traverse direction on the added laver sheet, and putting thereon first gimbap filling composed of pickled radish, burdock and carrot widely spreading a dressing material composed of tuna, king oyster mushroom, hot pepper, mayonnaise and sesame powder on the first gimbap filling putting second gimbap filling composed of chives, spinach, ham, crab meat and fish cake on the dressing material and performing a roll-up operation from the added dried laver sheet and cutting the rolled-up rices and filling with a set size to make gimbap. The present invention provides the nutritional three color gimbap, made by dividing the three color boiled rices composed of the yellow boiled rice, the green boiled rice and the black boiled rice into the three pieces, laying the rices in the vertical direction on the base dried laver sheet, spreading the gimbap filling and the dressing material on the added dried laver sheet in the vertical direction and rolling them up, such that people are able to enjoy the gimbap visually and tastefully and it is possible to prevent a burst of gimbap by using the added dried laver sheet. In addition, the gimbap is able to be preserved for a long time because the rices are separated from the materials by the base dried laver sheet and the added dried laver sheet, and people are able to take in broad nutrients by sufficient ingredients of the gimbap filling and the dressing material.본 발명은 기본김에 황미, 녹미, 흑미로 이루어진 삼색의 밥
