Ingredients
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4 sheets roasted nori (seaweed for sushi) roasted nori4 sheets roasted nori (seaweed for sushi)
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1 cup cooked and cooled short grain brown rice (or cauliflower rice for low-carb option) short-grain brown rice1 cup cooked and cooled short grain brown rice (or cauliflower rice for low-carb option)
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1/2 cup vegan kimchi, chopped and drained vegan kimchi1/2 cup vegan kimchi, chopped and drained
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1 small carrot, julienned carrot1 small carrot, julienned
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1/2 cucumber, julienned cucumber1/2 cucumber, julienned
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1/2 red bell pepper, julienned red bell pepper1/2 red bell pepper, julienned
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1/2 ripe avocado, sliced avocado1/2 ripe avocado, sliced
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2 green onions, sliced green onions2 green onions, sliced
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1 tbsp toasted sesame seeds toasted sesame seeds1 tbsp toasted sesame seeds
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1 cup fresh baby spinach or perilla leaves perilla leaves1 cup fresh baby spinach or perilla leaves
Directions
Prep veggies and sauce first, then assemble wraps just before serving for maximum crunch. For best results, use a bamboo sushi mat for rolling, but parchment paper works in a pinch. For a grain-free option, use cauliflower rice instead of brown rice. Make sure your kimchi is vegan (no fish sauce or shrimp paste). You can substitute perilla leaves for baby spinach if available for more authentic flavor.
Steps
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1
Done
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Prepare all vegetables: julienne carrot, cucumber, and bell pepper; slice avocado and green onions; chop kimchi and drain excess liquid. |
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2
Done
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Mix all gochujang tahini drizzle ingredients in a small bowl until smooth, adding water as needed for a pourable consistency. |
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3
Done
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Lay a sheet of nori shiny side down on a bamboo sushi mat or parchment. Spread a thin layer of brown rice (or cauliflower rice) over the bottom third of the nori, leaving a 1-inch border. |
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4
Done
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Layer spinach or perilla leaves, kimchi, carrot, cucumber, bell pepper, avocado, and green onions over the rice. |
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5
Done
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Sprinkle with toasted sesame seeds. |
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6
Done
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Drizzle a small amount of gochujang tahini sauce over the veggies. |
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7
Done
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Using the mat (or parchment), tightly roll up the nori wrap away from you, keeping the filling snug. Seal the edge with a little water. |
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8
Done
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Repeat for remaining wraps. |
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9
Done
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Slice each wrap in half. Serve with extra gochujang tahini drizzle for dipping. |
