Living to serve
Ingredients
| Fragrant jasmine rice (gạo tám) | 200–300 g |
| Dried seaweed sheets | 5 |
| Taro | 200 g |
| Avocado | 1, just ripe |
| Black sesame | 100 g |
| Bell pepper | 1 |
| Red cabbage | 100 g |
| White cabbage | 100 g |
| Vegan chickenchoose a variety free from egg, dairy and animal ingredients | 100 g |
| Seasonings | Thien Quoc Bao Vegan Seasoning Powder, sesame oil, egg-free vegan mayonnaise, mustard |
| Tool | Bamboo rolling mat |
Steps
Cook the rice
Vietnamese tám rice is soft, sticky and fragrant, ideal for kimbap. Rinse and add just enough water so it does not turn mushy. The rice should be evenly cooked, tender and aromatic.
Transfer the cooked rice to a large bowl and mix in a little vegan seasoning powder and sesame oil.
Prep the vegetables
The vegetables are only a suggestion; swap in your favourites. Peel and pit the avocado and cut into strips. Cut the bell pepper into strips. Shred both cabbages and dip briefly in ice water to soften their bite, keep them crisp and brighten the colour. Steam the taro and mash. Shred the vegan chicken for extra flavour.
Roll classic kimbap
Lay the bamboo mat on a board or clean surface and place a seaweed sheet on it, rough side up. Spread the rice evenly, leaving a small strip at the edge. Arrange avocado, pepper and cabbage across the sheet. Keep the filling centred and roll tightly for a neat roll.
Roll taro kimbap
Same method, but spread the mashed taro on the seaweed, then flip it over and spread the rice on the other side.
Roll black sesame kimbap
Spread the rice and sprinkle black sesame over it; on the other side place avocado and vegan chicken, then roll.
Slice and serve
Use a very sharp knife brushed with a little sesame oil so the rice does not stick. Arrange on a plate and serve with mustard, chilli sauce and vegan mayonnaise. Each roll is more than a bowl of rice, so it makes a satisfying meal.
Three rolls, three colours and three flavours from a single pot of rice: a cheerful vegan dish to make together.
