Veggie Kimbap with Bean Sprouts
This Veggie Kimbap is a vibrant and healthy treat! Packed with fresh vegetables and crunchy bean sprouts, it’s perfect for lunch or a quick dinner.
Servings: 4 servings
Ingredients
- 400 g sushi rice
- 2 tbsp vinegar
- 1 tbsp sugar
- 1 tsp salt
- 4 leaves algae leaves (nori)
- 100 g bean sprouts
- 1 tsp chili paste
- 1 tbsp soy sauce
- 1 cucumber
- 1 bell pepper
- 30 g carrots
Instructions
- Begin by rinsing the sushi rice under cold water until the water runs clear. Cook the rice in a rice cooker or a pot according to package instructions. Once cooked, let it cool slightly.
- In a small bowl, mix together the vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice. Be careful not to mash the grains; you want to keep them fluffy.
- While the rice is cooling, prepare your vegetables. Julienne the cucumber, bell pepper, and carrots into thin strips. Blanch the bean sprouts in boiling water for about 2-3 minutes until they are tender, then drain and rinse under cold water. In a bowl, combine the bean sprouts with chili paste and soy sauce for flavor.
- Place a sheet of nori on your sushi mat, shiny side down. Spread a thin layer of the seasoned rice over the nori, leaving about 2 inches at the top edge. Layer the vegetables and flavored bean sprouts on top of the rice.
- Using the sushi mat, carefully roll the kimbap away from you, applying gentle pressure to form a tight roll. Make sure to tuck in the filling as you roll. Once fully rolled, use a sharp knife to slice the kimbap into bite-sized pieces.
- Arrange the sliced kimbap on a platter and serve with your favorite dipping sauce or a side of pickled vegetables. Enjoy your homemade Veggie Kimbap with Bean Sprouts!
Equipment
- Sushi mat
- Rice Cooker or Pot
- Sharp Knife
- Bowl
Notes
- Wrap individual pieces in plastic wrap to maintain moisture.
- Store in an airtight container in the refrigerator for up to 2 days.
- For best results, enjoy within the first day to preserve the texture of the nori.