Vegan kimbap with marinated tofu, cucumber and carrot

Ingredients

For 1 serving

• Sushi rice80 g
• Nori seaweed2
• Tofu120 g
• Tamari1 tablespoon
• Mirin1 teaspoon
• Carrots60 g
• Cucumber60 g
• Spinach50 g
• Sesame oil2 teaspoons
• Rice vinegar1 tablespoon
• Sesame seeds1 teaspoon

Contains: soy, sesame

Method

1. Rinse the sushi rice in a bowl, changing the water 4–5 times, until it runs almost clear, then drain it well.
2. Put it in a small pan with cold water just above the rice (about 1.1 times its volume), bring to the boil, turn the heat right down, cover and cook for 12 minutes without lifting the lid, until the water is absorbed; turn off and leave to rest, covered, for 10 minutes. Transfer it to a wide bowl, season with the rice vinegar and a teaspoon of sesame oil, folding it in, and let it cool to lukewarm.
3. Meanwhile pat the tofu dry with kitchen paper and cut it into sticks about 1 cm thick; brown it in a frying pan in the remaining sesame oil over medium-high heat for 5–6 minutes, turning, until golden on all sides. Pour in the tamari and mirin and cook for 1 more minute, until the liquid reduces and glazes it.
4. Bring a small pan of water to the boil, blanch the washed spinach for 1 minute, until wilted, refresh in cold water and squeeze dry. Peel the carrots and cut the carrots and cucumber into julienne strips.
5. Lay a nori sheet, shiny side down, on the bamboo mat and with wet hands spread half the rice in a thin layer, leaving a 2 cm border at the top.
6. Line up half the tofu and vegetables across the bottom third and roll up tightly from the bottom, pressing with the mat; repeat with the second sheet.
7. Sprinkle the rolls with the sesame seeds and slice them into thick rounds of about 1.5 cm with a sharp wet knife.