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These mouthwatering kimbap rice rolls are prepared with sesame oil-infused sticky rice and a tasty filling of grilled tempeh and vegetables.
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They make a healthy on-the-go snack with only 50 calories per roll.
Health
Time
1hCost
206 kcal
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
4
Rinse the rice thoroughly, drain it, and add it to a pot with the water. Cover and boil for 10 minutes.
| Short-Grain Sushi Rice | 175g |
|---|---|
| Water | 260mL |
| Sesame Oil | 1tbsp |
| Salt | to taste |
| Tempeh | 40g |
|---|---|
| Carrots | 1 |
| Radishes | 3 |
| Cucumber | 0.5 |
| Nori Sheets | 2 |
|---|
Then remove from the heat and leave it to steam covered for 15 minutes. Next, fluff the rice on a tray seasoning it with sesame oil and salt.
| Short-Grain Sushi Rice | 175g |
|---|---|
| Water | 260mL |
| Sesame Oil | 1tbsp |
| Salt | to taste |
| Tempeh | 40g |
|---|---|
| Carrots | 1 |
| Radishes | 3 |
| Cucumber | 0.5 |
| Nori Sheets | 2 |
|---|
Pat the tempeh dry and slice it into strips. Then, julienne the carrots and the cucumber, and cut the radishes into small chunks.
| Short-Grain Sushi Rice | 175g |
|---|---|
| Water | 260mL |
| Sesame Oil | 1tbsp |
| Salt | to taste |
| Tempeh | 40g |
|---|---|
| Carrots | 1 |
| Radishes | 3 |
| Cucumber | 0.5 |
| Nori Sheets | 2 |
|---|
Heat a grilling pan and roast the vegetables and tempeh until they are nicely browned and season them with salt to taste.
| Short-Grain Sushi Rice | 175g |
|---|---|
| Water | 260mL |
| Sesame Oil | 1tbsp |
| Salt | to taste |
| Tempeh | 40g |
|---|---|
| Carrots | 1 |
| Radishes | 3 |
| Cucumber | 0.5 |
| Nori Sheets | 2 |
|---|
On a sushi mat, lay one nori sheet and spread the rice evenly patting it down with wet fingers. Leave the top 2.5 cm (1 inch) of nori bare.
| Short-Grain Sushi Rice | 175g |
|---|---|
| Water | 260mL |
| Sesame Oil | 1tbsp |
| Salt | to taste |
| Tempeh | 40g |
|---|---|
| Carrots | 1 |
| Radishes | 3 |
| Cucumber | 0.5 |
| Nori Sheets | 2 |
|---|
Place the fillings in adjacent rows, 2.5 cm (1 inch) from the bottom.
| Short-Grain Sushi Rice | 175g |
|---|---|
| Water | 260mL |
| Sesame Oil | 1tbsp |
| Salt | to taste |
| Tempeh | 40g |
|---|---|
| Carrots | 1 |
| Radishes | 3 |
| Cucumber | 0.5 |
| Nori Sheets | 2 |
|---|
Roll the kimbap from the bottom edge, tucking in the fillings. Then, seal the top edge of the nori sheet running a wet finger along the seam.
| Short-Grain Sushi Rice | 175g |
|---|---|
| Water | 260mL |
| Sesame Oil | 1tbsp |
| Salt | to taste |
| Tempeh | 40g |
|---|---|
| Carrots | 1 |
| Radishes | 3 |
| Cucumber | 0.5 |
| Nori Sheets | 2 |
|---|
Wet a sharp knife and slice the rice roll into eight pieces.
| Short-Grain Sushi Rice | 175g |
|---|---|
| Water | 260mL |
| Sesame Oil | 1tbsp |
| Salt | to taste |
| Tempeh | 40g |
|---|---|
| Carrots | 1 |
| Radishes | 3 |
| Cucumber | 0.5 |
| Nori Sheets | 2 |
|---|
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