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Vegan Kimbap

Cultivator Kitchen
Korean-style sushi rolls with kimchi & veggies
Print Recipe

Ingredients
  

  • 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

Instructions
 

  • 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!

Notes

Instead of soy sauce, try dipping into some coconut aminos.
To sub cauliflower rice, add a little tahini too it till you get the right stick-ability for sushi.