Korean-style Vegetable Kimbap

Korean-style Vegetable Kimbap is a colorful and nutritious dish packed with fresh vegetables and seasoned rice, all rolled in seaweed. It's a perfect portable meal that's deliciously satisfying, making it ideal for lunch or a snack.

Ingredients

• Cooked sushi rice - 200 grams
• Nori sheets - 4 sheets
• Carrot - 1 medium, julienned
• Cucumber - 1 medium, julienned
• Spinach - 100 grams, blanched and squeezed dry
• Pickled radish - 100 grams, sliced into strips
• Sesame oil - 1 tablespoon
• Soy sauce - 1 tablespoon
• Salt - 1/2 teaspoon
• Sesame seeds - 1 tablespoon

Steps

1. Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions and let it cool slightly.
2. In a large mixing bowl, combine the cooked rice with sesame oil, salt, and a tablespoon of soy sauce. Mix gently to combine and set aside.
3. Prepare the vegetables: julienne the carrot and cucumber, blanch the spinach in boiling water for 1 minute, then rinse under cold water and squeeze out excess moisture.
4. Lay a bamboo sushi mat on a flat surface and place a sheet of nori, shiny side down, on the mat.
5. Spread a thin layer of the seasoned rice evenly over the nori, leaving 2 cm of space at the top edge.
6. Arrange a line of julienned carrot, cucumber, blanched spinach, and pickled radish horizontally across the rice.
7. Using the sushi mat, carefully roll the nori away from you, pressing gently but firmly to create a tight roll.
8. Seal the edge of the nori with a little water. Repeat the process with the remaining nori sheets and filling.
9. Slice the rolls into bite-sized pieces and sprinkle with sesame seeds before serving.

Nutrition

• Calories: 350
• Protein: 9 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Provides a good source of plant-based protein and healthy fats.

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