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Vegan Korean Kimbab

Another tribute to Korea, who claim to have created sushi before the Japanese….I present to you, Vegan kimbap.

Fresh sliced avocado, red pepper, pickled cucumber, spring onion, kimchi and marinated tofu rolled inside out into seaweed sheets and warm sushi seasoned rice.

An amazing warm weather treat ❤️548

Sushi seaweed wraps
2-3 cups Rice
1 Red pepper
1 Avocado
Spring onion
1 cucumber
1 pack Firm Tofu
1 jar/can Kimchi
Sesame seeds
Soy sauce
Sesame oil
Sushi seasoning or rice wine vinegar seasoned well with salt/sugar

1) wash and bring to boil 2-3 portions rice in just enough water so it doesn’t come out soggy. Turn temperature onto lowest heat and cover pan to cook through.
2) Slice tofu into 1cm strips. Seasons with soy, sesame oil, sesame seeds and pinch sugar and bake in oven at 200 for 10 – 15 min.
3) slice cucumber into strips removing central seeds and soak in sushi seasoning or rice wine vinegar mixed well with salt and sugar. Place in fridge.
4) Slice red peppers, spring onions, and avocado.
5) Once rice is cooked, season well with sushi seasoning/rice vinegar mix and adjust according to taste…. It should taste a little tangy.
6) place all ingredients on table and get ready to roll. You’ll need a bowl of clean water, a rolling mat or I just used grease proof paper!
7)place seaweed sheet onto mat/paper and with wet hands take some rice and spread out thinly and evenly all over seaweed. Keep wetting fingers to avoid rice sticking to you. Sprinkle well with sesame seeds, then lift and flip the whole sheet over
8) line your chosen veggies, tofu, kimchi along the side closest to you.
9) Then using the mat/paper, lift and roll rice over the filling and squeeze firmly into tube. Then lift mat/paper and keep rolling rice and gently squeezing as you go. (Don’t roll the paper into the rice lol, just use it to squeeze the kimbap into a tight tube).
10) Slice with a wet and really sharp knife.

Enjoy each yummy mouthful! ❤️ xXx


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