Vegan Kimbap
Elevate your snack or lunch game with this vibrant and wholesome Vegan Kimbap recipe, a plant-based twist on the classic Korean dish. Perfectly seasoned sushi rice is paired with fresh, colorful veggies like crunchy carrots, crisp cucumber, and tender spinach, alongside golden-browned soy-marinated tofu, all expertly rolled in nori sheets. Each bite is a harmonious balance of flavors—savory, slightly sweet, and nutty, with a hint of sesame oil. This recipe is fun and easy to make, offering a creative cooking experience and a delicious treat that's both visually stunning and packed with nutrients. Ideal for meal prepping, picnics, or impressing your family and friends, these bite-sized rolls make a fantastic vegan alternative for sushi lovers and Korean food enthusiasts alike.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 1 medium Carrots
- 0.5 medium Cucumber
- 1 cup Spinach
- 200 grams Tofu
- 2 tablespoons Soy sauce
- 2 tablespoons Cooking oil
- 1 teaspoon Sesame oil
- 5 sheets Nori sheets
- 1 tablespoon Sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear.
Combine the rice and water in a medium pot and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt. Gently fold this mixture into the cooked rice. Allow the rice to cool to room temperature.
While the rice is cooking, prepare the vegetables and tofu. Julienne the carrot and cucumber into thin matchsticks.
Blanch the spinach in boiling water for 1 minute, then drain and rinse under cold water. Squeeze out excess water and season with a drop of sesame oil and a pinch of salt.
Cut the tofu into long strips, about 1/2 inch thick. Heat the cooking oil in a skillet over medium heat and fry the tofu strips until golden brown on each side. Add soy sauce to the tofu during the last minute of frying, turning the strips to coat them evenly. Remove from heat.
To assemble the kimbap, place a nori sheet shiny side down on a bamboo sushi mat. Spread a thin layer of rice over the nori, leaving about 1 inch at the top edge.
Arrange a few strips of carrot, cucumber, spinach, and tofu horizontally across the rice, about 2 inches from the bottom.
Starting from the bottom edge, roll the mat up and over the fillings, pressing gently to form a tight cylinder. Continue rolling until you reach the top edge of the nori.
Seal the edge with a bit of water. Repeat this process with the remaining ingredients.
Using a sharp knife, slice each roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts to prevent sticking.
Sprinkle with sesame seeds before serving.
Nutrition Facts
Calories |
1389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2598 mg | 113% | |
| Total Carbohydrate | 152.4 g | 55% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 10.5 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 844 mg | 65% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1520 mg | 32% | |
*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.
