Vegetarian Gimbap

Bright, colorful, and bursting with fresh flavors, Vegetarian Gimbap is a vibrant take on the classic Korean rice roll that's perfect for a light lunch, snack, or picnic delight. This recipe swaps out traditional fillings for wholesome, plant-based ingredients like soy-marinated tofu, blanched spinach, crunchy carrots, and crisp cucumber, all perfectly complemented by tangy pickled radish. The sushi rice, seasoned with a delicate blend of rice vinegar, sugar, and salt, provides a delectable base, while the nutty aroma of sesame oil and seeds ties everything together in a flavorful embrace. Rolled up in roasted nori sheets and cut into bite-size pieces, this vegetarian gimbap is both visually stunning and irresistibly delicious. Whether you're a seasoned sushi roller or a beginner, this recipe is easy to follow and promises rewarding results that are as satisfying to make as they are to eat.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 3 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoons Salt
• 1 medium Carrot
• 1 cup Spinach
• 0.5 teaspoons Sea salt
• 2 tablespoons Sesame oil
• 200 grams Tofu
• 2 tablespoons Soy sauce
• 4 sheets Nori sheets
• 4 strips Radish pickles
• 1 small Cucumber
• 1 tablespoon Sesame seeds

Directions

Step 1

Rinse the sushi rice in cold water until the water runs clear, then drain.

Step 2

In a rice cooker, combine the 2 cups of rinsed sushi rice and 2.5 cups of water. Cook according to the manufacturer's instructions.

Step 3

Once the rice is cooked, transfer it to a large bowl. While the rice is still hot, mix in the rice vinegar, sugar, and salt. Set aside to cool.

Step 4

Julienne the carrot into thin strips. Blanch the spinach in boiling water for 1 minute, then quickly transfer it to a bowl of ice water to stop the cooking process. Drain and squeeze out excess water. Season the spinach with a pinch of sea salt and a teaspoon of sesame oil.

Step 5

Press the tofu to remove excess liquid, then slice it into long strips. Pan-fry the tofu in a non-stick pan with a tablespoon of soy sauce until golden brown on both sides.

Step 6

Slice the cucumber into long, thin strips.

Step 7

Place a bamboo sushi mat on a clean surface and lay a sheet of nori, shiny side down, on the mat.

Step 8

Spread a thin layer of the cooled rice over the nori sheet, leaving about an inch at the top edge.

Step 9

In the center of the rice, layer the carrot, spinach, tofu, radish pickles, and cucumber strips.

Step 10

Using the sushi mat, carefully roll the gimbap away from you, applying gentle pressure to make a tight roll. Use a little water to seal the edge of the nori.

Step 11

Repeat the process with the remaining ingredients.

Step 12

Using a sharp knife, slice each roll into 1/2-inch pieces. Sprinkle with sesame seeds before serving.

Nutrition Facts

Serving size	(1556.9g)

Amount per serving	% Daily Value*
Calories	1298.5

Total Fat 51.0g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 13.9g
Cholesterol 0mg	0%
Sodium 4025.1mg	0%
Total Carbohydrate 160.5g	0%
Dietary Fiber 13.1g	0%
Total Sugars 18.9g
Protein 51.1g	0%

Vitamin D 0IU	0%
Calcium 855.5mg	0%
Iron 15.7mg	0%
Potassium 1502.0mg	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: 35.2%

Protein: 15.7%

Carbs: 49.2%