Gimbap Korean Sushi

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Vegan Gimbop Sushi

Vegan sushi can be prepared without rice. Using the traditional  technique, place a leaf of Butterhead lettuce on Nori, add  vegetables, and roll. This is a great recipe for those of us who  have trouble digesting whole rice.

  • Duration
  • Prep Time
  • 4 rollsServings

Ingredients

  • 4 Nori sheet
  • 2 cups wholeshort grained rice, cooked and chilled
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame seeds
  • Umeboshi sauce or Dijon mustard
  • 1 scallion, julienned
  • 1 cucumber, julienned
  • 1 carrot, julienned
  • ½ cup sunflower sprouts
  • 1 avocado, cut into thin strips
  • 50 grams (¼ cup) tofu, cut into strips, marinated in soy sauce, and steamed in the oven
  • Fresh Shitake mushrooms,marinated in soy sauce, and steamed in the oven
  • 1 red bell pepper, thinly sliced (optional)
  • Butterhead lettuce
  • Pistachios and sunflower seeds
  • Wasabi
  • Soy sauce

Preparation

Rice:

1. Soak rice for 1 day. Drain and cover with water in a large pot. Bring to the boil, reduce heat, and cook covered  until the water is absorbed, approximately 40 minutes.

2. Transfer rice to a bowl (preferably wooden). Add 1 teaspoon each sesame oil and sesame seeds. Mix well.

Sushi Rolls:

1. Place bamboo sushi mat on a clean surface. Place 1 Nori  sheet on the mat, coarse side up. 

2. Using a wooden spoon, spread rice on the top half of the leaf, approximately ½-centimeter (¼-inch) thick. Arrange vegetables on the bottom  quarter of the leaf. Top with lettuce to cover vegetables and approximately ⅓ of the leaf. Sprinkle with pistachios and sunflower seeds. Dampen top edge of leaf.

3. To roll: Lift the sushi mat at the edge closest to you and roll  half way. Next, separate mat from Nori, and roll once.

4. Rotate mat so that exposed Nori is closest to you. Finally,  press mat onto the entire length of the Nori. Remove  roll from mat.

Serve:

1. Using a sharp knife, cut roll in half. Cut each half in two,  or into desired width. 

2. Serve with wasabi and soy sauce.

Recipe posted with permission from Five Seasons In The Kitchen: Zen Inspired Vegan Cooking.