Vegan Sushi/Kimbap

If you’re always on the go but still crave something nutritious, filling, and packed with flavor, this vegan kimbap/sushi is just what you need! Imagine crispy, fresh veggies, savory tofu, and perfectly seasoned rice all wrapped up in a roll. This is the ultimate meal prep hack for those hectic days when you need something satisfying but don’t have time to cook. It’s easy to make, stays fresh, and gives you that perfect balance of crunch, protein, and energy to keep you going.

So, if you're ready to upgrade your grab-and-go meals, let’s roll!

I want to start by saying I do not adhere to the traditional way kimbap or sushi is made. My mom taught me how to make these when I grew frustrated with the lack of pure vegan sushi spots near our home. That being said, in no way should this be labeled as ignorance towards both the Japanese and Korean cultures. It's simply my version of their dishes.

This is going to be a different type of recipe post. There are no real numbers to this dish since you can add more or less of everything according to taste.

Ingredients list:

• Sushi rice

• 3 tbsp rice vinegar

• 1 tsp sesame oil

• 1 tbsp sugar

• 1/2 tsp salt

• Nori sheets

• Firm tofu, cut into long, thin rectangles (think long cubes, this makes rolling easier)

• Shredded purple cabbage

• Carrots, peeled into long ribbons.

  • (I use my IKEA veggie peeler for this because it’s faster and gives a softer bite)

• Cucumber, julienned

• Green bell pepper, thinly sliced

• Avocado, thinly sliced

• Yellow pickled radish, cut into strips.

• Roasted sesame seeds, for topping

Step 1: Wash and Cook the Rice

1. Measure out your sushi rice and add it to a bowl (I usually make 1 cup, which gives you about 2–3 rolls).

2. Rinse the rice under cold water, swishing it around with your hands.

3. Drain and repeat this three times, or until the water runs mostly clear.

   This helps remove excess starch and keeps the rice from getting too sticky or gummy.

4. Transfer the washed rice to your rice cooker, add the correct amount of water (I use about 1¼ cups water per cup of rice), and let it cook.

Optional Health Boost: If you want to make your rolls even more nutritious, you can replace about 1/3 of the sushi rice with black rice. It adds extra fiber and a beautiful purple color. Just keep in mind it’ll make the rice a little less sticky and slightly trickier to roll.

After cooking, let the rice rest for 10 minutes to semi-cool.

Step 2: Season the Rice

While your rice is relatively warm:

1. In a small bowl, mix together 3 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp sugar, and 1/2 tsp salt until dissolved.

2. Transfer the rice to a wide bowl or deep dish to make the next part easier.

   1. If your rice cooker bowl is wide enough, I would just use that!

3. Gently fold in the vinegar mixture using a flat utensil such as a plastic spatula or a wooden spoon, but try not to mash the grains.

Let the rice cool while you prep everything else.

Step 3: Air-Fry the Tofu

I always air-fry my tofu to avoid excess oil from frying. The tofu still gets crispy and holds up great in sushi.

1. Cut your firm tofu into long rectangular shapes.

   1. I go for “long cubes” because they roll more evenly and hold their shape.

2. You can lightly brush or spray them with sesame oil and a pinch of salt.

3. Air-fry at 350°F for about 10–12 minutes, flipping once halfway through, until golden and crisp on the outside.

Set aside the tofu to cool.

Step 4: Prep the Fillings

While the tofu is cooking and rice is cooling, get all your veggies ready:

• Carrots: I peel them into long ribbons using my IKEA peeler!

  • It’s quicker than julienning and gives a softer, more pleasant texture in each bite.

• Cucumber: Cut into thin matchsticks.

• Green bell pepper: Thinly slice into long strips.

• Avocado: Thinly slice into long strips.

• Pickled radish: These add a sweet crunch that I love in vegan sushi/kimbap

  • I buy precut ones that are long and made of sushi/kimbap.

• Purple cabbage: A small handful, shredded

  • This is just for color and crunch! But without it, I feel like something is missing.

Step 5: Set Up Your Rolling Station

No bamboo mat? No problem. Here’s what I do: just make sure you have these things ready:

• A clean cutting board

• A small bowl of water (for dipping your fingers and sealing the roll)

• A sharp knife

• Nori sheets

Lay the nori shiny side down on your cutting board.

Step 6: Roll Your Sushi (By Hand!)

1. Wet your hands slightly to keep the rice from sticking.

2. Take a small handful of rice and gently spread it across the bottom ¾ of the nori sheet, leaving about an inch of space at the top.

3. Lay your fillings horizontally along the lower third of the rice:

   • Air-fried tofu

   • A few carrot ribbons

   • Cucumber

   • A couple of slices of avocado for creaminess

   • Bell pepper

   • Shredded cabbage

   • A strip of pickled radish

4. Gently lift the edge of the nori and start rolling it over the fillings, using your fingers to tuck everything in as you go. Keep rolling, applying gentle pressure to shape it into a nice, even roll.

5. Wet your finger and run it along the bare edge of the nori to seal.

Don't worry if it's not perfect, practice makes progress!

Step 7: Slice and Serve

1. Use a sharp, slightly wet knife to cut the roll into 6–8 even pieces.

   1. DO NOT use a serrated knife, it'll just make the sushi rip, and all your hard work will spill out of the nori.

      1. Learn from my mistakes!

      2. But if this does happen, you can smash it all together into a big bowl as a vegan sushi bowl.

2. Sprinkle with roasted sesame seeds for that final touch.

3. Serve with soy sauce, wasabi, or pickled ginger if you're into it.

   1. I usually make a sauce using regular vinegar and coconut aminos, and soy sauce, which compliments the sushi really well!