Easy Veggie Kimbap

These Veggies Kimbap are perfect for filling lunchboxes or for taking on picnics! Recipe in collaboration with Rachel Phipps.


    For the Kimbap

    • 125g (4.5 oz) sushi rice
    • 125g (4.5 oz) jasmine rice
    • 1/2 tbsp toasted sesame oil, plus extra for assembly
    • 1/2 tsp fine sea salt
    • 3 sheets Korean nori seaweed sheets


    For the Fillings

    • 2 eggs
    • sea salt
    • light oil
    • 1 large carrot
    • 6 thin asparagus spears
    • 1/4 English cucumber
    • 3 tbsp kimchee
    • toasted sesame seeds

Measure the rice into a small lidded saucepan with 350ml (1 1/3 cups) cold water. Bring to the boil then lower the heat to a simmer. Clap on the lid and leave to simmer on the heat for 10 minutes.



Remove the pan from the heat, making sure to keep the lid on. Leave to steam with the lid on for 15 minutes.

Using a metal spoon, fold the salt and toasted sesame oil into the rice and set aside, lid off, to cool.



Next, make the fillings. Beat the egg with a little salt. Heat a small non-stick frying pan with a splash of oil over a medium high heat. Cook the egg in a single layer for 2-3 minutes on each side before sliding out of the pan to cool. Slice into thin ribbons.


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Meanwhile, peel and slice the carrot into very thin battons, and snap the woody ends off of the asparagus.



Add a little more oil to the pan and add the carrot, turning the heat up to high. Cook for a few minutes until the carrot is soft but still has a little bite, and is slightly charred. Set aside, then repeat with the asparagus. Slice the cucumber into batons; don’t worry about peeling it!



To assemble the kimbap, lay a seaweed sheet shiny side down on a bamboo sushi rolling mat. Using a bamboo sushi paddle or wet fingers press 1/3 of the rice into the sheet leaving about 2cm clear at the edge furthest from you.



Lay 1/3 of each of the fillings down the middle of the rice, and sprinkle with a generous amount of sesame seeds.



Starting at the edge of the kimbap nearest you and using the sushi mat to guide you tightly roll the kimbap away from you, making sure not to roll the mat into the roll. Allow the kimbap to fall out of the mat and leave it to rest, seam side down until you have repeated the steps with the other two seaweed sheets and the rest of the filling.




Transfer the kimbap rolls to a cutting board. Brush a very sharp knife with a little more toasted sesame oil before slicing, adding a little more to the knife between each roll.