Vegan Kimbap

Elevate your plant-based meals with this vibrant and flavorful Vegan Kimbap, a Korean-inspired sushi roll that's as delightful to prepare as it is to eat! Perfect for meal prep, picnics, or a light lunch, this recipe features sushi rice seasoned with tangy rice vinegar and filled with colorful, nutrient-packed vegetables like crisp cucumber, tender carrots, and savory spinach. Pan-fried tofu adds a satisfying protein boost, while a drizzle of soy sauce infuses a rich umami flavor. Rolled in nori sheets and sprinkled with sesame seeds, this dish strikes the perfect balance of taste, texture, and visual appeal. With a quick cook time and easy-to-follow steps, it's an ideal introduction to Korean cuisine—completely vegan and utterly delicious!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 5

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• 1 medium Carrots
• 0.5 medium Cucumber
• 1 cup Spinach
• 200 grams Tofu
• 2 tablespoons Soy sauce
• 2 tablespoons Cooking oil
• 1 teaspoon Sesame oil
• 5 sheets Nori sheets
• 1 tablespoon Sesame seeds

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear.

Step 2

Combine the rice and water in a medium pot and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes.

Step 3

In a small bowl, mix the rice vinegar, sugar, and salt. Gently fold this mixture into the cooked rice. Allow the rice to cool to room temperature.

Step 4

While the rice is cooking, prepare the vegetables and tofu. Julienne the carrot and cucumber into thin matchsticks.

Step 5

Blanch the spinach in boiling water for 1 minute, then drain and rinse under cold water. Squeeze out excess water and season with a drop of sesame oil and a pinch of salt.

Step 6

Cut the tofu into long strips, about 1/2 inch thick. Heat the cooking oil in a skillet over medium heat and fry the tofu strips until golden brown on each side. Add soy sauce to the tofu during the last minute of frying, turning the strips to coat them evenly. Remove from heat.

Step 7

To assemble the kimbap, place a nori sheet shiny side down on a bamboo sushi mat. Spread a thin layer of rice over the nori, leaving about 1 inch at the top edge.

Step 8

Arrange a few strips of carrot, cucumber, spinach, and tofu horizontally across the rice, about 2 inches from the bottom.

Step 9

Starting from the bottom edge, roll the mat up and over the fillings, pressing gently to form a tight cylinder. Continue rolling until you reach the top edge of the nori.

Step 10

Seal the edge with a bit of water. Repeat this process with the remaining ingredients.

Step 11

Using a sharp knife, slice each roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts to prevent sticking.

Step 12

Sprinkle with sesame seeds before serving.

Nutrition Facts

Serving size	(1502.6g)

Amount per serving	% Daily Value*
Calories	1389.3

Total Fat 65.1g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 8.1g
Cholesterol 0mg	0%
Sodium 2597.7mg	0%
Total Carbohydrate 152.4g	0%
Dietary Fiber 12.6g	0%
Total Sugars 10.5g
Protein 51.3g	0%

Vitamin D 0IU	0%
Calcium 843.9mg	0%
Iron 15.7mg	0%
Potassium 1519.7mg	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: 41.8%

Protein: 14.6%

Carbs: 43.5%