Vegetarian Gimbap - gluten-free & vegan I can’t stop making these

Ingredients

• 2 cup Short Grain Rice (Rinsed until water runs clear)
• 2.5 cup Water (For cooking rice)
• 2 tablespoon Sesame Oil (For seasoning rice and sautéing fillings)
• 1 tablespoon Sesame Seeds (Toasted)
• 4 sheet Nori Sheets (Gluten‑free seaweed sheets)
• 0.5 piece Cucumber (Julienned, seeds removed)
• 1 piece Carrot (Julienned)
• 2 cup Spinach (Blanched, squeezed dry)
• 0.5 cup Pickled Radish (Danmuji) (Julienned)
• 0.5 piece Avocado (Sliced)
• 4 ounce Firm Tofu (Pressed, sliced, pan‑fried in sesame oil)
• 1 tablespoon Gluten‑Free Tamari Soy Sauce (For seasoning tofu)

Instructions

1. Rinse and Cook Rice

   Place the short‑grain rice in a fine mesh sieve and rinse under cold water until the water runs clear. Transfer to the rice cooker, add 2.5 cups water, and cook according to the cooker’s short‑grain setting (about 20 minutes).

   Time: PT25M

2. Season the Rice

   When the rice is done, transfer it to a large mixing bowl. Drizzle 2 Tbsp sesame oil over the hot rice, sprinkle 1 Tbsp toasted sesame seeds, and gently fold with a wooden spoon until evenly coated. Let the rice cool to room temperature; you can spread it on a tray to speed cooling.

   Time: PT5M

3. Prepare Fillings

   While the rice cools, prepare all fillings: • Blanch spinach in boiling water for 30 seconds, then plunge into ice water, squeeze out excess moisture. • Julienne cucumber and carrot. • Slice pickled radish. • Slice avocado just before assembly. • Press tofu, slice into strips, and pan‑fry in 1 tsp sesame oil with a splash of tamari for 3‑4 minutes per side until golden.

   Time: PT15M

4. Assemble the Kimbap

   Place a nori sheet shiny side down on the bamboo mat. With wet hands, spread a thin, even layer of rice over three‑quarters of the sheet, leaving the far edge empty. Lay a line of each filling (spinach, carrot, cucumber, pickled radish, avocado, tofu) across the center of the rice.

   Time: PT10M

5. Roll and Slice

   Using the bamboo mat, lift the edge of the nori and roll tightly toward the empty edge, applying gentle pressure. Once rolled, wrap the roll in plastic wrap and let rest for 2 minutes. Lightly oil a sharp knife, then slice the roll into 6‑8 bite‑size pieces.

   Time: PT5M

6. Serve or Store

   Arrange the sliced kimbap on a plate, drizzle a little extra sesame oil if desired, and sprinkle remaining sesame seeds. Store leftovers tightly wrapped in plastic wrap in the refrigerator.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

45 g

Fat

6 g

Fiber

3 g

Ingredient Substitutions

• Instead of Short Grain Rice: Sushi rice, Calrose rice
• Instead of Sesame Oil: Vegetable oil (less flavor)
• Instead of Spinach: Kale
• Instead of Firm Tofu: Tempeh

Equipment Needed

• Rice Cooker
• Fine Mesh Sieve (optional)
• Skillet
• Cutting Board
• Chef Knife
• Mixing Bowl
• Bamboo Rolling Mat
• Spoon
• Small Bowl for Water (optional)

Critical Steps — Do Not Skip

• Seasoning the rice with sesame oil and sesame seeds
• Rolling the nori tightly using the bamboo mat
• Slicing the roll with an oiled knife to prevent sticking

Chef Tips from the Video

• Toast sesame seeds lightly in a dry pan for extra nutty flavor.
• Keep a bowl of water nearby to wet your hands while handling rice.
• Press the rice gently, not hard, to maintain a light texture.

Troubleshooting

Storage

Refrigerator: Wrapped tightly in plastic wrap for up to 2 days.

Freezer: Not recommended; if frozen, wrap each roll individually and use within 1 month, thaw in fridge before serving.

Room temperature: Best eaten the same day; can sit at room temperature for up to 4 hours.

Make-Ahead Tips

• Cook the rice a day ahead and keep it refrigerated; bring to room temperature before assembling.
• Prepare all fillings and store them in separate airtight containers.
• Assemble rolls just before serving to keep nori crisp.

Frequently Asked Questions