Vegan Gimbap
Dive into the bold and vibrant flavors of Korean cuisine with this Vegan Gimbap recipe, a plant-based twist on the beloved classic! Packed with nutrient-rich ingredients like spinach, firm tofu, pickled radish, and crispy carrots, this colorful rice roll is a feast for the senses. Seasoned with fragrant sesame oil and soy sauce, each bite balances savory and sweet notes beautifully. Wrapped in nori sheets and rolled with precision, Vegan Gimbap is perfect as a healthy lunch, portable snack, or party platter centerpiece. Easy to customize and immensely satisfying, this recipe is a must-try for lovers of internationally inspired vegan food.
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Recipe Information
Ingredients
- 2 cups Short-grain rice
- 2.5 cups Water
- 2 tablespoons Sesame oil
- 0.5 teaspoons Salt
- 2 medium Carrots
- 200 grams Spinach
- 200 grams Firm tofu
- 2 tablespoons Soy sauce
- 1 teaspoons Sugar
- 100 grams Pickled radish (danmuji)
- 1 medium Cucumber
- 4 large Nori sheets
Instructions
Rinse the short-grain rice under cold water until the water runs clear. Combine the rice and 2.5 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes. Let it sit for 10 minutes, then fluff with a fork.
Mix the cooked rice with 1 tablespoon sesame oil and 0.5 teaspoon salt. Set aside to cool to room temperature.
Peel and julienne the carrots. In a pan, heat 1 tablespoon of sesame oil over medium heat and stir-fry the carrots for 3-4 minutes until slightly soft. Season with a pinch of salt. Remove and set aside.
Blanch the spinach in boiling water for 1-2 minutes until wilted. Immediately transfer to ice-cold water to stop the cooking process. Drain thoroughly, squeeze out excess water, and season with 0.5 tablespoons soy sauce and 0.5 teaspoon sesame oil. Set aside.
Cut the tofu into long strips (about 1/2 inch thick). In a non-stick pan, add a little sesame oil and pan-fry the tofu strips until golden brown on each side. Add remaining soy sauce and sugar to the tofu, tossing quickly to coat. Remove and set aside.
Thinly slice the pickled radish and julienne the cucumber. Pat the cucumber slices dry with paper towels to remove excess moisture.
Place a nori sheet shiny side down on a bamboo sushi mat. Evenly spread a quarter of the seasoned rice over the nori, leaving a 1-inch border at the top edge free of rice.
Arrange a few strips of each filling (carrots, spinach, tofu, pickled radish, and cucumber) horizontally across the middle of the rice.
Using the sushi mat, carefully roll the gimbap, pressing gently and evenly to ensure the roll is tight, stopping just before the top edge. Moisten the top border of the nori with a little water to seal the roll.
Repeat with the remaining ingredients to make four rolls total.
Slice each roll into 1/2-inch pieces using a sharp knife. Serve the vegan gimbap as a nutritious and delicious meal or snack.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 864 mg | 38% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.3 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 448 mg | 34% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 702 mg | 15% | |
*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.
