Modern Vegan Kimbap
This vegan kimbap only requires 5 ingredients and can be made within 30 mins! I wanted to make the inner colors pop by using the three natural colors; such as orange from the carrot, yellow from danmuji, and green from avocado. Wrap them tight altogether with rice and seaweed for a fun and festive meal!! Trust me, this is definitely one healthy and tasty meal! Give it a try today!
Servings: 3 people
Calories:
Ingredients
- 2 cups water to boil carrot
- 1 ½ tsp sea salt
- 3 med carrots
- 1 avocado
- 10 strips danmuji, pickled yellow radish around 8" long
- 7 8"x 8" seaweed sheets for kimbap
- sesame oil
- roasted sesame seeds
Rice & Seasoning
- 7 cups sushi rice, cooked and cooled loosely packed
- 1 tsp fine sea salt
- 1 tsp sugar
- 6 tsp vinegar
Instructions
- Make rice in rice cooker and choose sushi rice option.
- Bring 2 cups of water and salt in a pot and bring to boil. Meanwhile peel, chop the ends of carrots. Simmer carrots in pot for about 4-5min. Take them out and let it cool. It should be firm to touch but easy for knife to cut.
- Slice danmuji lenthwise, should have about 9-10 strips. set aside.
- Cut avocado into slices, lengthwise. Set aside.
- When rice is done, measure and transfer into a wide mixing bowl. You can use glass or plastic or bamboo bowl. Into this hot rice add salt, sugar and vinegar. In quick motion toss the rice gently with seasoning while blowing air to help mix and cool faster. Taste to check. set aside.
- Set up a station with bamboo roller on bottom and seaweed sheet on top. Place the seaweed shiny side down, then spread rice gently covering about 3/4 of seaweed.
- On top of rice, place a strip of danmuji, carrots and avocado slices. Then slowly roll kimbap using bamboo roller as a guide. Wet end with water and seal.
- Brush rolls with sesame oil and sprinkle sesame seeds.
- Slice evenly, about 1/2" in width. Serve warm or room temperature for best result.
- Yields 7 kimbap rolls.
Tried this recipe?Mention @seasonedbyjin or tag #seasonedbyjin!