Gimbap is a Korean dish made from steamed white rice and several other ingredients, rolled in nori and served in bite-size slices. The sweet potato and mango in this dish go together perfectly, making it a colorful beauty. This dish will be a perfect addition to your dinner party or any other occasion. Take it on a picnic or bring it as a lunch, maybe even have it for breakfast!

Tropical Gimbap [Vegan]

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Serves

4 rolls

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Ingredients

For the Sushi Rice:

  • 2 cups uncooked sushi rice
  • 3 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 1 tablespoon gochujang paste
  • Turmeric, to taste
  • Spirulina, to taste

For the Filling:

  • 1 sweet potato
  • 1 tablespoon oil
  • 1 teaspoon curry powder
  • 1 mango
  • 1 cucumber
  • 1 red bell pepper
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Preparation

For the Sushi Rice:

  1. Cook your sushi rice following the instructions on the package.
  2. Before you divide the rice, add it to a bowl, and mix in the rice vinegar and sugar using a wooden spoon or spatula.
  3. Divide the rice in three and start coloring. To make red, add a tablespoon of gochujang. To make yellow, add enough turmeric to make it yellow plus 1 teaspoon sesame oil. To make green, add enough turmeric and spirulina, plus 1 teaspoon sesame oil.

For the Filling:

  1. Preheat your oven to 400°F and cut your sweet potato into strips.
  2. Cover them in a bit of oil and coat them with curry powder and a pinch of salt. Bake these for about 20 minutes. Cut the remaining ingredients into strips and eat the core of the cucumber, this is only gonna make the sushi soggy.
  3. Now place a piece of nori on a rolling mat and start placing the rice from top to bottom, now place the fillings on the rice and roll the nori tightly. wet the end and place it with the closed part down, repeat this with all the rolls. When all the rolls are done, cut them with a wet knife and eat them with hot sauce, soy sauce or however you like them.
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