Vegan Kimbap Sushi Rolls with Seasoned Veggie Filling
Explore this delicious and visually appealing vegan kimbap sushi roll recipe, perfect for sharing with friends or enjoying alone. With its vibrant colors and mouthwatering flavors, it's the ultimate gourmet snack!
Allergens
Soy (from soybean sprouts)
Ingredients
- 2 cups cooked sushi rice
- 1 cup mixed pickled vegetables (carrot, cucumber, daikon)
- 1 cup spinach
- 1/2 cup soybean sprouts
- 1/4 cup roasted sesame seeds
- 1 sheet of nori seaweed
- 1/2 avocado, sliced
- 1 tbsp pickled radish
- 1 sheet of tofu skin
Instructions
- Prepare the sushi rice according to package instructions and let it cool down slightly.
- Blanch spinach in boiling water for 30 seconds, then plunge into ice water to stop cooking and retain color. Squeeze out excess water.
- In a bowl, mix cooked sushi rice with roasted sesame seeds.
- Arrange a bamboo mat on your workspace and place the nori sheet over it, shiny side down.
- Spread 1/2 cup of seasoned rice evenly across the nori, leaving about an inch from the edges.
- Lay pickled vegetables, spinach, soybean sprouts, avocado slices, and pickled radish on top of the rice in a straight line down the center.
- Using the bamboo mat, roll up the sushi tightly, applying gentle even pressure to shape it.
- Use a sharp knife to cut the sushi roll into 6 8 pieces. Repeat with remaining ingredients.
- Serve immediately and enjoy your vegan kimbap sushi rolls!
Chef’s Insight
Use sushi-grade rice for the best texture and flavor.
Notes
Adjust seasonings to taste preference.