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Brown Rice...Kimbap?

Yes, it's possible! Our brown rice is soft and, when cooked with a little extra water than usual, sticky enough to be wrapped and made into the classic Korean street snack.


(Makes 3 long rolls)

2 cups brown rice, cooked and cooled (add 1/4 cup extra water while cooking)

1-3 tablespoons rice vinegar, to taste

1 tablespoon mirin (optional but recommended)

Vegetables of choice, cut into 2-inch long strips (we used carrots, peppers and baby corn)

1/2 block firm tofu, cut into 2-inch long strips

3 seaweed sheets


  1. In a big pot, stir in rice vinegar and mirin (if using) into the cooked and cooled rice, until evenly mixed.

  2. Coat the tofu in cornflour, salt and pepper. Pan fry until crispy and golden brown. Set aside to cool.

  3. Lay out a seaweed sheet on the sushi rolling mat. Distribute 1/3 of the rice mixture evenly over the entire sheet, using fingers to even out if necessary.

  4. Arrange 3 strips of the same vegetable in a single row, followed by another a row of tofu strips, and a final row of vegetables. TIP: Do not arrange more than 3 rows of ingredients or your kimbap will be too full and not roll neatly!

  5. Lift up one end of the sushi mat and make a tight cinch, making sure all the ingredients are tucked in. Lift up the sushi mat again and continue rolling, using the mat to squeeze and tighten the roll periodically.

  6. Slice and serve!

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