Vegan Kimbap

Nori wraps

2 cups cooked sushi rice, tossed with a pinch of salt and sesame oil

Carrots, cut into julienne strips

Cucumber, cut into julienne strips

Pickled ginger or burdock rook

Yellow pickled radish

1 package firm or extra firm tofu

1 tablespoon corn starch

2 cups baby spinach

1 garlic clove

For the tofu, cut into long strips and toss with corn starch then gently fry until brown and crispy

For the spinach, saute with the garlic clove then drizzl with a little sesame oil

The carrots can either be lightly sauted and tossed with a little sesame oil or left raw

Using a sushi mat, roll the Kimbap into shapes and cut into slices: