Vegetarian gimbap (Korean rolls)

Korean rice rolls wrapped in nori seaweed and filled with colourful vegetables. Fresh, fun and portable, they make a healthy, balanced lunch or snack, a bit like reinvented maki.

Preparation: 30 min  |  Cooking: 15 min  |  Servings: 4  |  Difficulty: Medium

Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 148 kcal · 4 g protein · 20 g carbohydrate · 5 g fat

Ingredients

• 4 sheets of nori
• 200 g rice
• 2 carrots
• 1/2 cucumber
• 100 g spinach
• 1 tbsp sesame oil
• 1 tbsp sesame seeds

Method

1. Cook the rice and season it with the oil and sesame seeds.
2. Cut the vegetables into sticks (carrot, cucumber, spinach).
3. Spread the rice over the nori and lay the vegetables on top.
4. Roll tightly and slice into bite-sized pieces.

Nutritional benefits

Gimbap is a balanced, portable meal: the rice provides carbohydrate, the nori seaweed minerals and iodine, and the variety of vegetables fibre and vitamins. More complete and colourful than classic maki, it is a healthy, fun lunch that is naturally dairy-free.

Variations and substitutions

• With egg or tofu for more protein.
• With surimi or tuna.
• With brown rice.
• With other vegetables: pepper, beetroot.

Storage and making ahead

Keeps for 1 day in the fridge; ideal for lunchboxes. Slice just before serving.

💡 Good to know

Roll very tightly (using a sushi mat) and wet the knife to slice cleanly without squashing the rolls.

Read also

Discover more vegetarian recipes · vegan recipes · healthy & balanced recipes · dairy-free recipes.

Foods in this recipe: nori · rice · carrots · cucumber · spinach.

You might also like these recipes: Vegetable miso soup · Stir-fried noodles with vegetables and sesame · Baked sweet potato fries.