Recipes

INGREDIENTS

1-2 cups short grain white rice
½ cup cooked Soyrizo
Julienned Vegetables of your choice (we used carrot and cucumber)
Julienned Pickled vegetables (radish, cucumber,burdock)
Cooked Nori/Laver sheets (seaweed)
Roasted Sesame seeds
Sesame Oil
Pinch of salt

DIRECTIONS

Make 1-2 cups of rice (leftover rice can be packed up and enjoyed tomorrow!)While the rice is cooking…
Prepare your vegetables and pickled vegetables. If you can't julienne them, cut them into a good small size for sauteeing. You want them to still have a nice crunch when you bite into the kimbap, so a matchstick size or slightly larger is fine.
For the raw (not pickled) veggies, put them on a plate and toss with a pinch of salt. Let sit for about 10 minutes to sweat some of the moisture out.
Pat the veggies dry
Add a tablespoon of vegetable oil to a pan and put the pan on medium/low heat. Sautee the veggies for about 2 minutes, or until softer (but still slightly crunchy)
Put cooked rice into a bowl and mix with a ½ teaspoon of sesame oil and sesame seeds to taste. Add more sesame oil if you like
Using a nonstick surface (ideally a sushi/kimbap rolling mat) lay out a sheet of nori/laver
Take a ¼ cup of rice mixture and lay it on the nori/laver, spreading evenly across the sheet and leaving about ½ inch at the top so you can roll and “seal” the kimbap
Place veggies in rows next to each other, being sure to go from end to end across the rice
Add a row of cooked Soyrizo
Starting at the bottom, begin to roll the laver upwards, tucking the rice and fillings into the roll (take it slow the first time to get the hang of it)
Once you reach the top ½ inch of the laver, take a couple individual grains of cooked rice and lay them horizontally across the edge (these will help seal the roll)
Finish rolling the kimbap
Brush kimbap roll with sesame oil
Slice into 1 inch rounds
Repeat from step 7 until you use all of your veggies and rice
ENJOY!

WHAT YOU NEED

Non-GMO Soyrizo®

Organic Soyrizo®