Vegan Kimbap (Vegan friendly Korean sushi roll)
This delicious and flavorful vegan kimbap (Vegan-friendly Korean roll) is going to be your family's favorite vegan/vegetarian dish!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main course
- Method: Assemble
- Cuisine: Korean
- Diet: Vegan
Ingredients
Scale
- 4 cups cooked sushi rice
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 5 seaweed papers
- 1 bag baby spinach
- 1/3 teaspoon salt
- 2 teaspoons sesame oil
- 3 small carrots, cut into match sticks
- 2 teaspoons vegetable oil
- 1/2 teaspoon salt
- Korean pickled radish (Dan-mu-ji)
- Sesame oil (for brushing the roll at the end, optional)
Instructions
- In a large bowl, mix together cooked sushi rice, 1 tablespoon of sesame oil, and 1/2 teaspoon of salt. Set it aside.
- Boil water for blanching spinach. Prepare an ice bath and set it aside.
- Once the water comes to a boil, add the entire bag of spinach.
- Stir to make sure all the leaves are submerged in boiling water and wilted, about a minute.
- As soon as all the spinach leaves are wilted, drain and submerge them in an ice bath to stop the cooking process for spinach.
- Squeeze all the water out of spinach and place them in a bowl. Season with 1/3 teaspoon of salt and 2 teaspoons of sesame oil. Use your hand to mix. Set aside.
- In a medium non-stick skillet, add 2 teaspoons of vegetable oil and stir fry the carrots. Season with 1/2 teaspoon of salt. Cook the carrot until it is bright orange, about 2-3 minutes. Set it aside.
- Cut the Korean pickled radish into thin strips. Set them aside.
- Cut the seaweed paper into 4 squares. Lay the seaweed on the board. One side of the seaweed paper is rough and the other side is shiny. Place the shiny side down. Add a small amount of rice and evenly spread them leaving half an inch on top.
- On top of the spread rice, place seasoned spinach, cooked carrots, and pickled radish on top.
- Grabbing the end of seaweed paper that’s near you, put it over the fillings, and carefully roll. You can brush the seaweed with a little bit of water to secure the roll. The water will act as glue. Place the seam side down and repeat until you use up all the ingredients.
- Brush the roll at the end with some sesame oil. This is optional but recommended This will help the kimbap not dry out and makes it more appetizing.