Vegan Gimbaps

Instead of the usual vegan sushi thing, I wanted to try making the Korean version called gimbap. They are as easy and as quick to make as sushi just without the rice vinegar. And they are great as a snack or as a lunch to go for the office.

Let’s roll ’em up…

Time: 30 minutes

Ingredients for 2 portions (full on lunch):

  • 3 rice-cooker-cups sushi rice#
  • 6 sheets seaweed
  • 40 ml sesame oil
  • 30 gr sugar
  • 1 tsp salt
  • 1 tsp soy oil
  • 1 bell pepper
  • 1 cucumber
  • 1 carrot
  • 2 eggs (for non vegan version)
  • 100 gr tinned tuna (for non vegan version)


  • 1 chopping board
  • 1 kitchen knife
  • 1 rice cooker or cooking pot
  • 1 large bowl
  • 1 small bowl
  • 1 bamboo sushi mat
  • 1 large frying pan (for non vegan version)


Start out by cooking your rice in your rice cooker or pot. While your rice is cooking, prepare your veggies. Cut your carrot into little match stick size pieces and your bell pepper into thin pieces from top to bottom as well your cucumber. Cut thin sticks from one end of the cucumber to the other and remove the seeds as they tend to make everything soggy. If you are trying the non vegan version, then beat up two eggs with some pepper and soy sauce and fry a large and thin omelette with them in a large fry pan. Then cut the omelette up into thin strings. Add sesame oil, sugar, salt and soy oil to your small mixing bowl and stir well. Once your rice is done cooking, take it out and pour your rice into your large mixing bowl. While constantly stirring, add your liquid mixture in your small bowl to the rice and keep stirring. This way your rice will directly absorb the liquid and cool down at the same time. Now let your rice cool down. Next grab your bamboo mat and make sure that the bamboo sticks are horizontal to you. Now lay a seaweed sheet on it. Then wet your hands a little so the rice won’t stick and spread enough rice over the seaweed sheet with your hands so that there is a thin layer of rice, but not too thin. You shouldn’t be able to see much of the seaweed under it. Now line your veggies (and omelette and tuna) horizontally to you in the middle of the seaweed sheet and start at the bottom to roll up your seaweed rice concoction while removing the bamboo mat slowly. Do the same until all your ingredients are used up. Lecker smacker!


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