Vegan Gimbap

Discover a delightful twist on a classic Korean favorite with this Vegan Gimbap recipe—a colorful, nutrient-packed dish that's as visually stunning as it is delicious! Perfectly seasoned short-grain rice is rolled with an array of fresh, vibrant fillings, including crispy pan-fried tofu, tender spinach, julienned carrots, crunchy cucumber, and tangy pickled radish, all wrapped in umami-rich nori sheets. This plant-based take on gimbap is a fantastic combination of textures and flavors, offering a satisfying bite infused with sesame oil and soy sauce. Easy to customize and fun to make, this vegan gimbap is ideal for everything from lunch boxes to party platters. Try it for a wholesome snack or a light, healthy meal that will transport your taste buds straight to Korea!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Short-grain rice
• 2.5 cups Water
• 2 tablespoons Sesame oil
• 0.5 teaspoons Salt
• 2 medium Carrots
• 200 grams Spinach
• 200 grams Firm tofu
• 2 tablespoons Soy sauce
• 1 teaspoons Sugar
• 100 grams Pickled radish (danmuji)
• 1 medium Cucumber
• 4 large Nori sheets

Directions

Step 1

Rinse the short-grain rice under cold water until the water runs clear. Combine the rice and 2.5 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes. Let it sit for 10 minutes, then fluff with a fork.

Step 2

Mix the cooked rice with 1 tablespoon sesame oil and 0.5 teaspoon salt. Set aside to cool to room temperature.

Step 3

Peel and julienne the carrots. In a pan, heat 1 tablespoon of sesame oil over medium heat and stir-fry the carrots for 3-4 minutes until slightly soft. Season with a pinch of salt. Remove and set aside.

Step 4

Blanch the spinach in boiling water for 1-2 minutes until wilted. Immediately transfer to ice-cold water to stop the cooking process. Drain thoroughly, squeeze out excess water, and season with 0.5 tablespoons soy sauce and 0.5 teaspoon sesame oil. Set aside.

Step 5

Cut the tofu into long strips (about 1/2 inch thick). In a non-stick pan, add a little sesame oil and pan-fry the tofu strips until golden brown on each side. Add remaining soy sauce and sugar to the tofu, tossing quickly to coat. Remove and set aside.

Step 6

Thinly slice the pickled radish and julienne the cucumber. Pat the cucumber slices dry with paper towels to remove excess moisture.

Step 7

Place a nori sheet shiny side down on a bamboo sushi mat. Evenly spread a quarter of the seasoned rice over the nori, leaving a 1-inch border at the top edge free of rice.

Step 8

Arrange a few strips of each filling (carrots, spinach, tofu, pickled radish, and cucumber) horizontally across the middle of the rice.

Step 9

Using the sushi mat, carefully roll the gimbap, pressing gently and evenly to ensure the roll is tight, stopping just before the top edge. Moisten the top border of the nori with a little water to seal the roll.

Step 10

Repeat with the remaining ingredients to make four rolls total.

Step 11

Slice each roll into 1/2-inch pieces using a sharp knife. Serve the vegan gimbap as a nutritious and delicious meal or snack.

Nutrition Facts

Serving size	(1909.2g)

Amount per serving	% Daily Value*
Calories	1141.4

Total Fat 41.0g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 12.2g
Cholesterol 0mg	0%
Sodium 3595.4mg	0%
Total Carbohydrate 157.6g	0%
Dietary Fiber 15.7g	0%
Total Sugars 19.7g
Protein 44.5g	0%

Vitamin D 0IU	0%
Calcium 650.1mg	0%
Iron 8.7mg	0%
Potassium 2860.8mg	0%

*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.

Source of Calories

Fat: 31.3%

Protein: 15.1%

Carbs: 53.5%