Vegan Kimbap

Add dry rice to a mesh strainer. Wash the rice until the water runs clear.

Place rinsed rice in a pot and add 2.5 rice cooker cups water. Place on HIGH heat just until it starts bubbling.

As soon as the water is bubbling, immediately turn the heat to LOW, cover the pot, and let the rice cook for 15-20 minutes. When it is done, all the water will be soaked up and the rice will be fluffy.

Transfer rice to a glass bowl and fluff using a rice paddle or fork. Add sesame oil and salt. Mix in slowly. Place bowl in the fridge to cool down.

Slice cucumber, pickled radish, and carrot into long thin strips. Set cucumber and radish aside and add carrots to a saute pan on high heat.

Saute carrots for 10 minutes, until they are soft. Add soy sauce and mix in well. Once the carrots are done, set aside.

Slice tofu into horizontal strips and coat lightly with tapioca starch. Cook in an air fryer on 350F for 10 minutes or pan fry until all sides are crispy. Set aside once it is done.

Slice seitan into thin strips and pan fry until all sides are crisp. Set aside.

Set up stations: 1 plate with all your fillings, bowl of rice, bowl of warm water, sushi mat (place until a cutting board), and nori sheets.

Place nori sheet shiny side down on the mat. Wet your hands and add about 3/4-1 cup of rice to the sheet and spread it out, leaving about 2-3 inches of space from the top.

Add fillings horizontally in the middle of the section with the rice. I like to add it in this order: cucumber, tofu, seitan, and finally, carrots/radish/burdock.

Wet the edge with no rice. Roll the nori until it lines up with the wet edge. If you are unsure how to do this, please watch the video I've linked above!

Brush roll with a small amount of sesame oil. I use less than 1/4 teaspoon, rub it on my palms, and then rub it on the roll with my hands.

Repeat sushi process until you run out of rice, nori, filling or everything! Enjoy with more pickled radish.