Vegan Kimbap (Korean Seaweed Rice Rolls)

Ingredients

• 4 cups Cooked Sushi Rice
• 2 tablespoons Rice Vinegar
• 1 tablespoon Sugar
• 1/2 teaspoon Salt
• 8 sheets Dried Seaweed Sheets (Kim)
• 4 cups Spinach
• 1 medium Carrot
• 1 medium Cucumber
• 1/2 cup Yellow Pickled Radish (Danmuji)
• 2 tablespoons Soy Sauce
• 1 tablespoon Sesame Oil

Instructions

1. 1In a bowl, mix cooked rice with rice vinegar, sugar, and salt.
2. 2Blanch spinach in boiling water for 1 minute. Drain and squeeze out excess water. Season with soy sauce and sesame oil.
3. 3Cut carrot and cucumber into thin strips.
4. 4Place a sheet of seaweed on a bamboo rolling mat.
5. 5Spread a thin layer of rice evenly over the seaweed, leaving about 1 inch of space at the top edge.
6. 6Arrange spinach, carrot, cucumber, and pickled radish horizontally across the rice.
7. 7Using the bamboo mat, roll the kimbap tightly from the bottom up.
8. 8Brush the top edge of the seaweed with a little water to seal the roll.
9. 9Repeat with the remaining ingredients.
10. 10Slice the kimbap into bite-sized pieces with a sharp knife.
11. 11Serve immediately or pack for lunch.

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