Vegan Korean Sushi Rolls aka Kimbap!! These quick and easy vegan sushi rolls are made Korean-style which is called ‘kimbap’ or ‘gimbap’ and include my homemade radish kimchi, carrots, scallions and more veggies. These are so delicious, satisfying, filling, and colorful. 😊
These are so easy to make if you know a few tricks! My first tip is to always make sure your sushi rice cools completely before making rolls. If it’s too hot it will be hard to handle and might make your nori, aka seaweed sheets, get too soft.
Another important tip is to cut them with a slightly wet and very sharp knife. Wetting the knife will help it to slide between the rice and not stick to it, if the knife sticks to the rice then you will get squished roll pieces and not perfect circles.
Otherwise, these are much easier to make than they look! Just put rice on a piece of nori, add veggies to the middle, and roll it up like a burrito. Boom, sushi time. 😋🍣
Kimbap is a little different than Japanese sushi in that there are more fillings, the rolls are a little bigger, and they often include things like kimchi or other pickles. I hope you’ll love this Korean dish, and you can use my BEST EVER Vegan Kimchi as a filling, here I’ve made the recipe with radish instead of cabbage, which is soooo good.
- 1 cup white sushi rice, dry
- 2 tsp seasoned sushi vinegar
- 1 tsp sesame seeds
- 4 scallions
- 1 medium carrot, julienned
- 1/4 cup greens
- 1/4 cup kimchi
- 1 avocado
- 4 nori sheets
- Cook your cup of rice according to the package, I used my rice cooker. 1 cup of dry rice should give you about 3 cups of cooked rice.
- Add the sushi vinegar to the rice and fluff gently. Let cool completely.
- Take a nori sheet and put the shiny side down, add 1/4 of the rice to the rough side of the nori and spread it out evenly.
- Sprinkle sesame seeds over the rice and then in the middle of your roll add your veggies.
- Gently roll the sushi like you would a burrito, and tuck the filling in as you go. Roll back and forth to make sure it's staying together.
- Use a sharp and slightly wet knife to cut into pieces, about 8 pieces per kimbap. Serve & enjoy!
If you make my kimbap, share a picture on Instagram and tag me @CultivatorKitchen and use the hashtag #culivatorkitchen so I can see!
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