Vegan Kimbap (Vegan friendly Korean sushi roll) recipe - My Eclectic Bites (2024)

FAQs

What's the difference between sushi roll and gimbap? ›

Sushi usually features raw fish, seafood, vegetables and rice seasoned with sushi vinegar. The name 'sushi' refers to this vinegared rice. Whereas, kimbap rice is seasoned with sesame oil and doesn't contain raw fish. Instead, kimbap fillings include meats like grilled bulgogi, or cheese, kimchi, ham and eggs.

Gimbap (Korean: 김밥; lit. Gim rice; IPA: [kim. p͈ap̚]), also romanized as kimbap, is a Korean dish made from cooked rice, vegetables, fish, and meat rolled in gim—dried sheets of seaweed—and served in bite-sized slices. The origins of gimbap are debated.

Vegan Sushi Recipe Ingredients

In the past, I've made vegan sushi without any sort of “fish.” Instead, I've used medleys of produce like cabbage and shiitake mushrooms and mango and avocado. The rolls are great, but I think the tuna-like look of this vegan sushi is just so fun!

Arrange 2 tablespoons of spinach, a few carrots, cucumbers and bell peppers across the center of the rice. Roll the sushi mat up and away from you, using your fingers to hold the vegetables in place as you roll the nori. Pull the mat forward, rolling the nori and rice around the filling. Continue rolling until sealed.

A nutrient-rich and balanced meal

Kimbap is packed with a variety of fresh vegetables, making it a jam-packed source of vitamins, minerals, protein, and fiber. With carbs from the rice, protein from the meat, egg, and seaweed, and vitamins from the veggies, kimbap offers a well-rounded meal.

That could explain why Korean food has recently become so popular in the United States and other countries. And one of the most popular dishes in Korea at the moment is Kimbap, which is a mixture of ingredients wrapped in seaweed and rice.

Kimbap—also known as gimbap—are Korean rice rolls that might look a lot like Japanese sushi rolls but, in truth, are nothing like sushi. Kimbap (from gim, a type of seaweed, and bap, the Korean term for "rice") is easy, portable, and adaptable to any palate, diet, or occasion.

Kimbap should be eaten fresh or at room temperature; refrigerating it makes the rice hard. If you want to prepare kimbap the night before and refrigerate it to eat the next day, the best way to heat it is by frying: dip the whole (uncut) rolls in beaten egg, then dredge in panko (Japanese bread crumbs, sold in bags).

Bibimbap, a Korean rice dish with gochujang and mixed vegetables, is a very popular dish around the world [20], [21]. Also, kimbap is a Korean dish made from steamed white rice (bap) and various other ingredients, rolled in gim (sheets of dried laver seaweed), and served in bite-size slices.

Is it okay to eat vegan sushi everyday? ›

Sushi is a great way to get your lean protein servings if you love eating fish, but if you are a vegetarian or a vegan, you can also enjoy sushi made with plant-based proteins, such as tofu, to meet your recommended daily intake of protein foods.

Unfortunately, most sushi contains either fish or roe.

Rolled kimbap photo by Grace Lee. Kimbap translates to seaweed (“kim”) rice (“bap”), and it is decidedly not “Korean sushi,” as some may describe it. Yes, it's technically rice wrapped in seaweed with fillings, but the comparison stops there.

The ingredients used in kimbap are more common and accessible than sushi-grade raw fish and roes, making them an affordable food for all.

Kimbap on its own is a whole meal, but traditionally, kimbap can be served with some light kimchi soup or fish cake broth for you to dip in. This moisten up the kimbap. You could also drink the soup instead of dipping. Also, try kimbap with a side of fresh kimchi or fermented kimchi for some spice and/or acid!

One of the biggest differences between sushi rolls and kimbap is that the latter does not use wasabi. Also, the accompaniment of pickled ginger as a palate cleanser with sushi is substituted with kimchi in the Korean version.

While modern kimbap arrived around the same time as Japanese sushi, Koreans have been preparing 'bokssam' — cooked rice wrapped in 'kim' — since the Joseon era (1392 - 1897). Kimbap is usually served sliced in restaurants, but you may see them as unsliced rolls when sold in markets.

Kimbap is made with Sesame oil and no Vinegar so it looks like Maki Sushi or Makizushi but is not Sushi. Sushi is actually just the Vinegar mixed in rice and not raw fish on the rice.

Origins: Kimbap is a Korean rice roll while sushi is a Japanese rice roll with its true origins in China. Ingredients: Kimbap is stuffed with cooked meats and pickled vegetables. Sushi is usually filled with raw seafood and vegetables and is often topped with roe.