Heart-Healthy Kimbab

Experience a nutritious twist on a Korean classic with this Heart-Healthy Kimbab recipe, a flavorful fusion of wholesome ingredients perfect for a balanced diet. This plant-based kimbab swaps traditional white rice for nutty brown rice seasoned with sesame oil and salt, creating a fiber-rich base. Packed with vibrant vegetables like julienned carrot, cucumber, blanched spinach, creamy avocado, and protein-packed marinated tofu, each bite offers a satisfying medley of textures and flavors. Wrapped in nori seaweed and sprinkled with black sesame seeds, these rolls are as visually stunning as they are delicious. Perfect for meal prep, lunchboxes, or an impressive appetizer, this wholesome take on kimbab caters to both health-conscious foodies and Korean cuisine enthusiasts seeking a lighter, heart-healthy option.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 5

Ingredients

• 2 cups brown rice
• 2.5 cups water
• 2 tablespoons sesame oil
• 0.25 teaspoon salt
• 5 sheets seaweed sheets (nori)
• 1 large carrot
• 1 cup spinach
• 1 medium cucumber
• 1 large avocado
• 8 ounces tofu
• 2 tablespoons low-sodium soy sauce
• 1 clove garlic clove
• 1 tablespoon black sesame seeds

Directions

Step 1

Rinse the brown rice under cold water until the water runs clear, then drain.

Step 2

In a medium pot, combine the brown rice and 2.5 cups of water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 25 minutes or until the rice is tender and the water is absorbed.

Step 3

Once cooked, allow the rice to cool slightly. Stir in 1 tablespoon of sesame oil and 0.25 teaspoon of salt. Set aside.

Step 4

Julienne the carrot and cucumber into thin strips.

Step 5

Blanch the spinach in boiling water for 1 minute, then drain and rinse with cold water. Squeeze out excess water.

Step 6

Slice the tofu into thick strips and marinate in low-sodium soy sauce and minced garlic for 10 minutes.

Step 7

In a non-stick pan, heat the remaining 1 tablespoon of sesame oil over medium heat. Pan-fry the tofu until golden brown on all sides. Remove from the pan and set aside.

Step 8

Peel the avocado and slice it into thin strips.

Step 9

Place a sheet of nori on a bamboo mat, shiny side down. Evenly spread about 0.5 cup of the seasoned rice over the nori, leaving 1 inch at the top edge uncovered.

Step 10

Arrange a few strips each of carrot, cucumber, avocado, tofu, spinach, and sprinkle with black sesame seeds on top of the rice.

Step 11

Using the bamboo mat, carefully roll the kimbab, pressing firmly to ensure it holds together, and seal by wetting the top edge with a little water.

Step 12

Repeat with the remaining ingredients.

Step 13

Using a sharp knife, slice each roll into bite-sized pieces and serve.

Nutrition Facts

Serving size	1800.3 grams (1800.3g)

Amount per serving	% Daily Value*
Calories	1493

Total Fat 84.30g	108%
Saturated Fat 12.50g	63%
Polyunsaturated Fat 15.40g
Cholesterol 0mg	0%
Sodium 1809mg	79%
Total Carbohydrate 138.90g	51%
Dietary Fiber 31.30g	112%
Total Sugars 10.20g
Protein 60.00g	120%

Vitamin D 0IU	0%
Calcium 1084mg	83%
Iron 19mg	106%
Potassium 2384mg	51%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.8%

Protein: 15.4%

Carbs: 35.7%