Vegan Sushi (Gimbap)

Instructions:

1. Cook the short-grain rice as you normally would, only with slightly less water. Once cooked, let it cool down and then season with salt, pepper and a tiny dash of sesame oil. Optional: If you want the traditionally sweet Gimbap flavour then add a sprinkle of brown sugar or alternatively add a very small amount of white wine vinegar if you’re craving a Japanese sushi roll.  

2. Chop the carrot into long thin strips, season with salt and sesame oil, and then fry it in a pan over medium-high heat until cooked.

3. Blanch the spinach using steam or boiling water for 30 to 45 seconds and then quickly add to iced or cold water. Soak for a few seconds then squeeze out the excess water. Slice into strips and season salt, chopped garlic and a small dash of sesame oil. 

4. Slice the Angel Food Dairy-Free Cream Cheese into long rectangular strips. 

5. Chop the cucumber into long thin strips. 

6. Wet your fingers and start assembling your vegan sushi roll by laying down a seaweed sheet (shiny side down) over a bamboo sushi mat. Add a thin layer of rice over the seaweed, leaving a 3cm gap on the outer edge of the seaweed sheet (the outer side of the sushi roll as the gap will be used to stick the sushi roll together once rolled). Add the remaining ingredients in the middle of the rice - don’t worry too much about ingredients sticking out the sides.

7. When ready, gently roll up the sushi by lifting the bottom of the mat and roll it over the ingredients. Overlap each side of rice by 1cm. Stick the edge of the seaweed sheet to the sushi roll with a brush of sesame oil. Slice your sushi roll into your desired size with a sharp knife. Serve with soy sauce, wasabi, ginger or kimchi.

Ingredients:

• Seaweed sheets (Gim)

• Angel Food Dairy-Free Cream Cheese

• 1 cup of short-grain rice

• 1 bunch of spinach

• 1 carrot

• 1 cucumber

• 1 clove of garlic

• 1/4 onion

• Pickled or braised Burdock (find at your local Korean or Japanese supermarket)

• Sesame oil

• Salt and pepper