How to make Vegan Kimbap with Tempeh
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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.
Rinse the rice thoroughly, drain it, and add it to a pot with the water. Cover and boil for 10 minutes.
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.
Pat the tempeh dry and slice it into strips. Then, julienne the carrots and the cucumber, and cut the radishes into small chunks.
Heat a grilling pan and roast the vegetables and tempeh until they are nicely browned and season them with salt to taste.
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{{/ items}} {{^ items}} {{/ items}}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.
Place the fillings in adjacent rows, 2.5 cm (1 inch) from the bottom.
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.
Wet a sharp knife and slice the rice roll into eight pieces.
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