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How to make vegetarian Kimbap Onigirazu

kimbap onigirazu cut in half to show the inside
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Learn how to make delicious vegetarian kimbap in an onigirazu (rice sandwich) form! This healthy and fun meal is perfect for your lunch box!

Ingredients

Scale
  • 6 cups cooked short-grain rice/sushi rice
  • 2 tablespoons sesame seed oil
  • 1 teaspoon salt
  • 3 eggs
  • 1 tablespoon Mirin (optional) (see NOTE)
  • 1 tablespoon vegetable oil, divided
  • 2 carrots, cut into thin match sticks
  • 3 king oyster mushroom, cut into thin match sticks (you can use any mushroom)
  • 1 tablespoon dark soy sauce (you can use regular soy sauce)
  • 1 teaspoon sugar
  • 1/4 teaspoon garlic powder
  • Pinch of black pepper
  • 1/2 English cucumber, thinly sliced
  • Salt to taste
  • 6 ounces of Korean pickled radish, cut into thin disks (optional) (see NOTE)
  • 8 seaweed papers/Nori sheets

Instructions

For the rice

  1. In a large bowl, mix together cooked rice, sesame seed oil, and 1 teaspoon salt until everything is well mixed. 
  2. Let the rice cool to room temperature. 

For the fillings

  1. In a medium-sized bowl, whisk the eggs, Mirin, and 1/4 teaspoon of salt together until everything is well mixed.
  2. Cut the English cucumber into thin slices. Sprinkle some salt over This will draw water out of the cucumber and season the cucumber. 
  3. Heat 1/2 tablespoon of oil on a large non-stick pan. Add the egg mixture and swirl it around so the egg mixture will cover the bottom of the pan. 
  4. Turn the heat down to medium-low and continue to cook the egg until the edge is cooked. Carefully flip the egg over and cook the other side for a couple more minutes. Take the egg out of the pan and cut it into strips. Set aside. 
  5. In the same pan, heat the rest of the oil and cook the carrot for a couple of minutes. Once the carrot is vibrant in color take them out and set them aside. 
  6. In the same pan, heat the pan and add the mushroom. The mushroom should release some water as it cooks but you can add a little more oil. Once the mushroom softens, add dark soy sauce, sugar, garlic powder, and a pinch of black pepper to taste. Stir fry until the mushroom absorbs most of the sauce. Take them out of the pan to cool and set them aside. 
  7. Thinly slice the Korean pickled radish and set aside. 
  8. By using a paper towel dab the cucumber so it can absorb the water. 

For making onigirazu

  1. Place the seaweed paper diagonally and the rough side up on the board. 
  2. Place about 1/3 cup of seasoned rice in the middle. 
  3. Place all the toppings on top of the rice carefully 
  4. Add another 1/3 cup of rice on top of the fillings. 
  5. Fold each side of the seaweed paper towards the center. 
  6. Fold the top and bottom corners of the seaweed paper towards the center while gently holding on to the layers. 
  7. Place your wrapped onigirazu folded side down. To secure and shape them further, wrap the onigirazu again with plastic wrap and let it sit for a couple of minutes. 
  8. Repeat until you use up the rest of the ingredients. You will make about 8 onigirazu. 
  9. Cut them in half and serve right away. 

Notes

  • Adding mirin to the egg mixture makes the egg softer and slightly sweet. However, this is optional. If you don't have Mirin at home, omit this ingredient. 
  • Korean pickled radish may be a difficult ingredient to find. It has a distinctive taste (sweet and sour). This is one of the main ingredients in making kimbap but if you can't find it, you may skip this ingredient. 
  • This is best to enjoy right away. If you have leftover, read the section above about How to eat kimbap onigirazu. 
  • If you are vegan, omit egg to make this recipe vegan. 

Find it online: https://www.myeclecticbites.com/how-to-make-vegetarian-kimbap-onigirazu/