Vegetarian Gimbap
Vegetarian gimbap inspired by Extraordinary Attorney Woo: it’s packed with seasoned rice, fresh veggies, tofu and kimchi, these rolls are a labour of love but just so so good ♡
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Vegetarian Gimbap
servings
2 rolls
prep time
30 min
Ingredients
Carrot
- 1 tsp sesame oil
- 2 carrots, thinly sliced
- salt, to taste
Spinach
- 1 cup spinach, blanched
- 1 tsp toasted sesame oil
- salt, to taste
- 3 garlic cloves, thinly sliced
- 1 tsp toasted sesame seeds
Tofu
- 1 tsp sesame oil
- 200 g tofu, sliced
- 1 tbsp soy sauce
- 1/2 tbsp vinegar
- 1 tsp honey or brown sugar
- pinch of msg
- salt, to taste
Rice
- 1 cup cooked sticky rice
- 1 tbsp toasted sesame oil
- 1 tbsp toasted sesame seeds
- salt, to taste
Assemble
- nori sheet
- 1/2 cup cooked sticky rice per roll
- carrots
- cucumber
- kimchi
- tofu
- spinach
Garnish
- tasted sesame oil
- tasted sesame seeds
Instructions:
- Prepare the carrots: Heat a sesame oil in a pan, add the thinly slice carrots and season with salt. Cook, mixing occasionally till softened but still slightly crunchy.
- Prepare the spinach: Wash the spinach thoroughly and blanch it in boiling water for around a minute till bright green. Immediately transfer it to ice cold water to stop the cooking and retain its colour. Squeeze out the excess water and transfer to a bowl. Add thinly sliced garlic, salt, toasted sesame oil and toasted sesame seeds and mix well.
- Cook the tofu: Slice tofu to your preferred thickness. Heat sesame oil in a pan and sear the tofu till golden on one side. Add your prepared sauce and cook on both sides till the tofu is golden and has absorbed the sauce.
- Prepare the rice: Rinse the short grain rice thoroughly and soak for 2–3 hours. Drain and cook with water using a ratio of 1 cup rice to 1+1/2 cup water. Bring to a boil, then cover and cook on low heat till the water is absorbed and the rice is tender. Let it rest covered for 10 minutes. While the rice is still warm, add toasted sesame oil, toasted sesame seeds and salt and mix.
- Assemble the gimbap: Place a nori sheet on a sushi mat, with the rough side facing up. Spread an even layer of seasoned rice over the nori, leaving a small strip uncovered at the top to seal the roll. Arrange the prepared carrots, spinach and tofu along with fresh cucumber and kimchi.
- Roll the gimbap: Using the sushi mat for support, tightly roll the nori around the filling. Lightly brush the outside with toasted sesame oil and sprinkle with toasted sesame seeds.
- Slice and serve: Using a sharp knife lightly brushed with sesame oil, cut the roll into bite sized pieces. Serve fresh and enjoyy!
Recipe Video
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More Recipes
Vegetarian Gimbap
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
My Latest YouTube Video
What you need to make this
Welcome to shivangi kooks! Here I share easy and delicious vegetarian recipes that’ll make you go: this is just so so goood!
More Recipes
How to make this
Notes
Vegetarian Gimbap
servings
0
prep time
min
cook time
min
Ingredients
Garnish
Instructions:
Recipe Video
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There are no reviews yet. Be the first one to write one.