Heart-Healthy Kimbab
Discover a nutritious twist on classic Korean cuisine with our Heart-Healthy Kimbab recipe, a vibrant, flavor-packed dish perfect for a wholesome meal or snack. Made with fiber-rich brown rice instead of white, this recipe combines fresh vegetables like spinach, cucumber, and carrot with creamy avocado, protein-packed tofu, and aromatic sesame oil, all wrapped in nutrient-dense seaweed sheets. Each bite is bursting with umami from a light marinade of low-sodium soy sauce and garlic, while black sesame seeds add a subtle crunch and visual appeal. Quick to prepare and suitable for plant-based diets, this kimbab is ideal for anyone seeking a delicious, heart-conscious dining option. Whether as a grab-and-go lunch or a crowd-pleasing appetizer, these perfectly rolled bites are both nourishing and satisfying.
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Recipe Information
Ingredients
- 2 cups brown rice
- 2.5 cups water
- 2 tablespoons sesame oil
- 0.25 teaspoon salt
- 5 sheets seaweed sheets (nori)
- 1 large carrot
- 1 cup spinach
- 1 medium cucumber
- 1 large avocado
- 8 ounces tofu
- 2 tablespoons low-sodium soy sauce
- 1 clove garlic clove
- 1 tablespoon black sesame seeds
Instructions
Rinse the brown rice under cold water until the water runs clear, then drain.
In a medium pot, combine the brown rice and 2.5 cups of water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 25 minutes or until the rice is tender and the water is absorbed.
Once cooked, allow the rice to cool slightly. Stir in 1 tablespoon of sesame oil and 0.25 teaspoon of salt. Set aside.
Julienne the carrot and cucumber into thin strips.
Blanch the spinach in boiling water for 1 minute, then drain and rinse with cold water. Squeeze out excess water.
Slice the tofu into thick strips and marinate in low-sodium soy sauce and minced garlic for 10 minutes.
In a non-stick pan, heat the remaining 1 tablespoon of sesame oil over medium heat. Pan-fry the tofu until golden brown on all sides. Remove from the pan and set aside.
Peel the avocado and slice it into thin strips.
Place a sheet of nori on a bamboo mat, shiny side down. Evenly spread about 0.5 cup of the seasoned rice over the nori, leaving 1 inch at the top edge uncovered.
Arrange a few strips each of carrot, cucumber, avocado, tofu, spinach, and sprinkle with black sesame seeds on top of the rice.
Using the bamboo mat, carefully roll the kimbab, pressing firmly to ensure it holds together, and seal by wetting the top edge with a little water.
Repeat with the remaining ingredients.
Using a sharp knife, slice each roll into bite-sized pieces and serve.
Nutrition Facts
Calories |
1493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.3 g | 108% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 15.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1809 mg | 79% | |
| Total Carbohydrate | 138.9 g | 51% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 10.2 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1084 mg | 83% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2384 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
