Vegetarian Gimbap

🛒 Ingredients

• Cooked Short-grain Rice 200 g · 260 kcal
• Nori Seaweed Sheet 4 g · 14 kcal
• Carrot (julienned, stir-fried) 50 g · 21 kcal
• Spinach (blanched, seasoned) 30 g · 7 kcal
• Yellow Pickled Radish (Danmuji) 30 g · 6 kcal
• Cucumber (julienned) 50 g · 8 kcal
• Firm Tofu (seasoned, pan-fried) 70 g · 53 kcal
• Shiitake Mushrooms (pan-fried) 50 g · 17 kcal
• Sesame Oil 6 g · 54 kcal
• Soy Sauce 8 g · 5 kcal
• Vegetable Oil 4 g · 36 kcal

👨‍🍳 Instructions

1. Prepare the rice: Cook short-grain rice according to package instructions. While still warm, season with a mix of sesame oil, salt, and a pinch of sugar; set aside to cool slightly.
2. Prepare vegetables: Julienne carrots and cucumber. Blanch spinach, squeeze out excess water, and season with sesame oil, garlic, and salt. Pan-fry carrots, seasoned tofu strips, and sliced shiitake mushrooms separately with a little vegetable oil, seasoning with soy sauce and salt.
3. Assemble the gimbap: Lay a nori sheet, shiny side down, on a bamboo rolling mat. Spread a thin, even layer of seasoned rice over two-thirds of the nori, leaving about 2 inches empty at the top.
4. Arrange the fillings: Place strips of danmuji, seasoned spinach, pan-fried carrots, cucumber, tofu, and shiitake mushrooms in neat rows across the center of the rice-covered portion of the nori.
5. Roll the gimbap: Starting from the end closest to you, tightly roll the gimbap using the bamboo mat, pressing firmly as you go. Seal the edge with a little water.
6. Serve: Brush the finished roll lightly with sesame oil for extra shine and flavor. Slice into bite-sized pieces using a sharp knife, wiping the blade occasionally to prevent sticking. Arrange on a platter and serve immediately.