Vegan Kimbap (Vegan friendly Korean sushi roll)

Updated at: Thu, 17 Aug 2023 10:31:36 GMT

Step 1

In a large bowl, mix together cooked sushi rice, 1 tablespoon of sesame oil, and 1/2 teaspoon of salt. Set it aside.

Step 2

Boil water for blanching spinach. Prepare an ice bath and set it aside.

Step 3

Once the water comes to a boil, add the entire bag of spinach.

Step 4

Stir to make sure all the leaves are submerged in boiling water and wilted, about a minute.

Step 5

As soon as all the spinach leaves are wilted, drain and submerge them in an ice bath to stop the cooking process for spinach.

Step 6

Squeeze all the water out of spinach and place them in a bowl. Season with 1/3 teaspoon of salt and 2 teaspoons of sesame oil. Use your hand to mix. Set aside.

Step 7

In a medium non-stick skillet, add 2 teaspoons of vegetable oil and stir fry the carrots. Season with 1/2 teaspoon of salt. Cook the carrot until it is bright orange, about 2-3 minutes. Set it aside.

Step 8

Cut the Korean pickled radish into thin strips. Set them aside.

Step 9

Cut the seaweed paper into 4 squares. Lay the seaweed on the board. One side of the seaweed paper is rough and the other side is shiny. Place the shiny side down. Add a small amount of rice and evenly spread them leaving half an inch on top.

Step 10

On top of the spread rice, place seasoned spinach, cooked carrots, and pickled radish on top.

Step 11

Grabbing the end of seaweed paper that’s near you, put it over the fillings, and carefully roll. You can brush the seaweed with a little bit of water to secure the roll. The water will act as glue. Place the seam side down and repeat until you use up all the ingredients.

Step 12

Brush the roll at the end with some sesame oil. This is optional but recommended This will help the kimbap not dry out and makes it more appetizing.

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Delicious

Easy

Go-to

Kid-friendly

Under 30 minutes