Kimbap

Ingredients

• 250 g sushi rice
• 2 tbsp rice vinegar
• 1 tsp raw cane sugar
• 0.5 tsp Salt
• 2 tbsp sesame oil
• 100 g tofu
• 2 sheets nori seaweed
• 150 g kimchi (refrigerated)
• 2 tbsp Soy sauce

Instructions

1. 1.

   Bring the rice with about 600 ml water to a boil in a pot, then let it stand off the heat for about 20 minutes. Warm the rice vinegar with sugar and salt, add 1 tbsp sesame oil, mix well, and spread the rice on a plate to steam dry.

2. 2.

   Meanwhile cut the tofu into strips. Heat the remaining sesame oil in a pan, add the tofu, and fry over high heat for 2–3 minutes.

3. 3.

   Lay two nori sheets overlapping slightly, distribute the rice over them, cover with kimchi, and arrange the tofu strips lengthwise in the center. Roll tightly and slice into eight pieces with a sharp knife.

4. 4.

   Arrange the kimbap on a platter and serve with soy sauce.