Veggie Kimbap (Korean Seaweed Rice Rolls) Recipe
Prep Time:
20 minutes
Cook Time:
26 minutes
Servings:
3 Servings
Ingredients
  • 1 cup uncooked sushi rice
  • ½ teaspoon salt
  • 4 teaspoons sesame oil, divided
  • ½ block (16-ounces) super firm tofu
  • 2 tablespoons soy sauce
  • 2 teaspoons maple syrup
  • 1 tablespoon avocado or olive oil
  • 2 small carrots, julienned
  • ½ daikon radish, julienned
  • 1 1/2 cups fresh spinach
  • 3 nori sheets
  • ½ English cucumber, julienned
Directions
  1. Rinse the rice in a colander for 2 minutes. Put in a bowl, cover with water, and soak for 30 minutes.
  2. Drain, then cook the rice per package instructions. When it is done, mix with the salt and 2 teaspoons of sesame oil and keep warm.
  3. Dry the tofu with paper towels. Slice into thin julienne strips and place in a rectangular container.
  4. Mix the soy sauce, maple syrup, and 2 teaspoons of the sesame oil in a small bowl. Pour the sauce over the tofu and let marinate for 30 minutes.
  5. Add the avocado or olive oil to a frying pan and heat to medium-high heat. Drop in the carrots and sauté for 2 minutes.
  6. Repeat the process for the daikon radish and spinach, working separately.
  7. Wrap a sushi mat completely with plastic wrap and seal on the bottom. Lay down a nori sheet, shiny side down. Spread about ¾ cup of the sticky rice onto the sushi roll, leaving about a ½-inch border so you can seal the sushi roll.
  8. Layer in the tofu, carrot, cucumber, radish, and spinach on the lower end of the mat towards you. Then, using the mat, roll the nori, rice, and fillings in a complete turn, pressing in tight with your fingers. Loosen the mat and repeat rolling.
  9. At the end, remove the mat and seal the ends together with water by wetting your fingers and rubbing them on the open edge. Repeat the process with 2 more nori sheets.
  10. When the nori roll is sealed, slice into ½-inch pieces and serve.