Vegan kimbap

For the vegan Kimbap:⠀ 2 cups short grain rice⠀
– 2 cups water⠀
– 1 tbsp sesame oil⠀
– 1/2 tsp salt⠀
rinse and drain rice and cook according to rice cooker instructions or on a stovetop. while rice is still hot, mix in sesame oil and salt and set aside to cool.⠀

For rolls:⠀
– nori sheets⠀
– 1/2 block extra firm tofu, cut into 3/4 inch strips⠀
– 1 bunch spinach, rinsed⠀
– 1 large cucumber, cut into 1/2-inch strips⠀
– 1 carrot, julienned⠀
– 2 cups enoki mushroom, rinsed + 2 tsp soy sauce⠀
– sesame oil⠀
– cooking oil⠀
– salt⠀

pat tofu strips dry with a paper towel, and fry in a non-stick pan until golden brown. remove from pan. ⠀
stir-fry carrots in the same pan until just softened. season with salt, remove from pan, and repeat with the cucumber strips. next, fry the enoki mushrooms for 1-2 minutes with a dash of soy sauce. remove from pan and set aside. ⠀
for the spinach, bring a large pot of water to a boil, then add the spinach leaves and blanch for 1 minute. remove immediately and cool in water. squeeze out the excess water and cut roughly into 1 inch segments, then mix in a bowl with sesame oil and salt.⠀
to assemble the rolls, spread 3/4-1 cup of cooked rice with wet fingers on the rough side of a nori sheet on a bamboo mat, leaving a 2-inch margin at the top. place other ingredients in horizontal rows on the bottom half of the rice and roll tightly away from you, applying firm pressure and rolling until you reach the end of the sheet. cut with a sharp knife into 1/2 inch thick slices. Enjoy!

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