Vegetarian Gimbap
Delight in the vibrant flavors of Vegetarian Gimbap, a colorful Korean dish that combines fresh vegetables and savory tofu wrapped in a sheet of nori for a satisfying, healthy meal. This recipe uses perfectly seasoned sushi rice as the base, complemented by nutritious spinach, crispy carrot, tangy pickled radish, and refreshing cucumber. Pan-fried tofu adds a rich, protein-packed twist, while sesame oil and soy sauce enhance the balance of flavors. Ideal for picnics, lunchboxes, or a light dinner, these sushi-style rolls are easy to make with the help of a bamboo mat and simple rolling techniques. Garnished with sesame seeds, each bite offers a burst of umami and crunch, making it an irresistible choice for fans of vegetarian cuisine and Korean food lovers alike.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 1 medium Carrot
- 1 cup Spinach
- 0.5 teaspoons Sea salt
- 2 tablespoons Sesame oil
- 200 grams Tofu
- 2 tablespoons Soy sauce
- 4 sheets Nori sheets
- 4 strips Radish pickles
- 1 small Cucumber
- 1 tablespoon Sesame seeds
Instructions
Rinse the sushi rice in cold water until the water runs clear, then drain.
In a rice cooker, combine the 2 cups of rinsed sushi rice and 2.5 cups of water. Cook according to the manufacturer's instructions.
Once the rice is cooked, transfer it to a large bowl. While the rice is still hot, mix in the rice vinegar, sugar, and salt. Set aside to cool.
Julienne the carrot into thin strips. Blanch the spinach in boiling water for 1 minute, then quickly transfer it to a bowl of ice water to stop the cooking process. Drain and squeeze out excess water. Season the spinach with a pinch of sea salt and a teaspoon of sesame oil.
Press the tofu to remove excess liquid, then slice it into long strips. Pan-fry the tofu in a non-stick pan with a tablespoon of soy sauce until golden brown on both sides.
Slice the cucumber into long, thin strips.
Place a bamboo sushi mat on a clean surface and lay a sheet of nori, shiny side down, on the mat.
Spread a thin layer of the cooled rice over the nori sheet, leaving about an inch at the top edge.
In the center of the rice, layer the carrot, spinach, tofu, radish pickles, and cucumber strips.
Using the sushi mat, carefully roll the gimbap away from you, applying gentle pressure to make a tight roll. Use a little water to seal the edge of the nori.
Repeat the process with the remaining ingredients.
Using a sharp knife, slice each roll into 1/2-inch pieces. Sprinkle with sesame seeds before serving.
Nutrition Facts
Calories |
1213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3662 mg | 159% | |
| Total Carbohydrate | 166.7 g | 61% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 20.3 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 725 mg | 56% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1435 mg | 31% | |
*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.
