Korean · Lunch, Dinner
Vegan gimbap (Korean rice roll)
Nori-wrapped rice rolls filled with marinated tofu, pickled radish and crisp vegetables.
- Calories
- 756 kcal
- Protein
- 30 g
- Carbs
- 103 g
- Fat
- 25 g
- Prep
- 20 min
- Cook
- 15 min
Per serving, for one person.
Contains: gluten, soy, sesame.
Ingredients
- 110 g Sushi rice
- 120 g Firm tofu
- ¾ carrot Carrots
- 70 g Spinach
- 40 g Radish
- 3 sheets Nori sheets
- 1¾ tsp Toasted sesame oil
- ¾ tbsp Soy sauce (reduced salt)
- ½ tbsp Rice vinegar
- ¾ tsp Sugar
- ¾ tsp Sesame seeds
- ½ tbsp Sunflower oil
Method
- Cook the sushi rice, then season with rice vinegar, sugar and a pinch of salt while warm.
- Marinate the tofu batons in soy sauce, then pan-fry in the oil until golden.
- Quickly sauté the carrot; blanch and season the spinach; have the pickled radish ready.
- Spread rice over a nori sheet, arrange the fillings in a line, and roll up tightly using a mat.
- Brush the roll with sesame oil, slice into rounds and sprinkle with sesame seeds.
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