Vegan Kimbap (aka Gimbap): Veggie, Rice, and Seaweed Roll

2.7 (108 reviews)

Vegan Kimbap (aka Gimbap): Veggie, Rice, and Seaweed Roll



  • 2 cups short grain rice, cooked
  • 2 tsp. sesame oil
  • 1/2 tsp. salt
  • 1 portobello mushroom cap, sliced
  • 1 carrot, julienned
  • 2 cups spinach
  • 1 pkg. dried seaweed sheets (gim)
  • 5 strips pickled daikon radish (danmuji)
  • 1 cucumber, sliced lengthwise
  • 1 block cooked tofu, cut into strips (optional)


  • Mix the cooked rice with the sesame oil and salt. Set aside.
  • Sauté the mushroom slices, carrots, and spinach individually. Allow each to cool.
  • Place a seaweed sheet on a bamboo mat. Spread the rice mixture evenly over the seaweed, leaving a 1-inch border without rice.
  • Stack the carrots, spinach, mushroom, radish, cucumber, and cooked tofu and roll it up tightly.
  • Using a sharp knife, cut the roll into bite-size pieces. Repeat this process using the remaining ingredients.

Makes about 5 servings

For more vegan Korean recipe ideas, check out Vegan Korean Recipes to Make You Say, ‘Mashita!’.

Rated 2.7/5 based on 108 reviews

Get PETA Updates

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.

 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind