Vegetarian Kimbap Recipe

Rinse the Rice

Place the sushi rice in a fine mesh strainer and rinse under cold water until the water runs clear. This will remove excess starch.

Cook the Rice

In a medium saucepan, combine the rinsed rice and 2.5 cups of water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 18-20 minutes, or until rice is tender and water is absorbed.

Season the Rice

Once the rice is cooked, transfer it to a mixing bowl. In a small bowl, mix together the rice vinegar, sugar, and salt. Pour this mixture over the rice and gently fold with a spatula to combine. Allow the rice to cool to room temperature.

Prepare the Carrot

Peel the carrot and cut it into thin matchstick-sized strips.

Prepare the Cucumber

Wash the cucumber and cut it into thin matchstick-sized strips. If the skin is thick, you may peel it first.

Blanch the Spinach

Bring a small pot of water to a boil. Add the spinach and blanch for about 30 seconds. Drain and rinse with cold water. Squeeze out excess water and set aside.

Prepare the Pickled Radish

If using whole pickled radish, cut it into thin strips. If using pre-sliced, set aside.

Lay out the Nori

On a bamboo sushi mat, place a sheet of nori shiny side down.

Spread the Rice

With wet hands, take a handful of the cooled rice and spread it evenly over the nori, leaving a 1-inch border at the top.

Add the Fillings

Arrange the carrot, cucumber, spinach, and pickled radish in a line across the rice.

Roll the Kimbap

Start rolling the sushi mat away from you, pressing gently but firmly to keep the roll tight. Roll until you reach the border of the nori, then moisten with a little water to seal the edge.

Slice and Serve

Use a sharp knife to cut the roll into bite-sized pieces. Sprinkle with sesame seeds and serve with soy sauce on the side.