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–+ servings

Kimchi Sushi Roll (+ Step-by-Step Photos!)

Close-up of a Korean kimchi sushi roll with avocado and other vegetables, held in between chopsticks.
This Korean kimchi sushi roll is a healthy combo of fermented kimchi, paired with vegetables such as avocado, cucumber, and carrots. Step-by-step pics included!
Jem @ The Fruity Jem
Cook Time 55 minutes
Total Time 55 minutes
Serving Size 3 servings

Ingredients

Sushi Rice

  • 1 cup brown sushi rice uncooked, 210 grams, or sub with regular white sushi rice (which is recommended if this is the first time you're making sushi)
  • 1.5 to 2 cups water 355 to 473ml, or according to package instructions
  • ¼ cup rice vinegar 60ml (see notes for substitutes)
  • 2 Tablespoons sugar 30 grams (see notes for substitutes)
  • 1 teaspoon salt 5 grams

Vegetables Fillings

  • 4 nori sheets
  • ½ cup drained kimchi 100 grams
  • ½ cucumber julienned
  • 1 medium carrot julienned
  • 1 medium avocado sliced
  • 2 tablespoons sesame seeds (optional)
  • Soy sauce or vegan mayo for serving

Instructions

Preparation

  • Cook the rice: Cook the rice according to package instructions.
    If the package instruction is missing, here is a general instruction. Add 1 cup of uncooked rice and 2 cups of water to a medium saucepan or pot. Bring to a boil.
    Once boiling, reduce the heat to low and simmer for 20-25 minutes, until all the water is absorbed and the rice is cooked.
    1 cup brown sushi rice, 1.5 to 2 cups water
  • Whisk: In a small bowl, whisk together the rice vinegar, sugar, and salt until they are mostly dissolved.
    If there are some lumps forming or if they are not dissolving well, you can microwave them in 15 seconds increment.
    1/4 cup rice vinegar, 2 Tablespoons sugar, 1 teaspoon salt
  • Cut: Prepare the carrot and cucumber by cutting them into thin strips. Slice the avocado.
  • Slice and drain: For the cucumber, remove the seedy, watery part by slicing them.
    Then drain your kimchi (or keep the kimchi liquid to use as a dipping sauce). We want to remove as much water as possible as this will help us roll the kimchi so that everything holds together.
    1/2 cucumber, 1/2 cup drained kimchi
  • Cover: Do a taste test to check if the rice is cooked. Once it’s done, remove from heat and cover to let it steam for 5 more minutes so the rice won’t stick to the bottom of the saucepan or pot.
  • Mix: Spread the cooked brown rice onto a large plate or sheet pan, and pour the vinegar mixture over the rice. Mix well until the rice is evenly coated.
  • Cool: By now you probably cannot wait to start rolling your sushi, but first you have to let the rice cool down to room temperature for about 10-15 minutes, so it will become stickier. Do not skip this step since unlike the regular sushi rice, brown rice isn’t naturally sticky!

Rolling Time!

  • Spread: Once your rice has cooled down, place a nori sheet shiny side down on a sushi mat. Using a (rice) spoon, spreading the rice thinly and evenly on the nori sheet, leaving about 1 inch (2.5 cm) of space at the top. Be sure that the rice also covers the sides.
    4 nori sheets
  • (Optional) Sprinkle: Sprinkle half a Tablespoon of sesame seeds over the rice. Then press with the back of the spoon to ensure the rice sticks to the nori sheet.
    2 tablespoons sesame seeds
  • Add: In the lower part of the rice, arrange some cucumber, carrot, kimchi, and avocado.
    1/2 cup drained kimchi, 1/2 cucumber, 1 medium carrot, 1 medium avocado
  • Roll: With your thumbs lifting the lower side of the mat, and your other fingers pressing the filling gently so they stay in place, roll up so the bottom side is just above the filling. Press the sushi mat with your fingers (kind of like giving it a massage) to tighten them.
  • Roll further: Continue rolling and ‘massaging’ with the sushi mat. To seal the roll, moisten the top edge of the nori sheet with water using your finger.
  • Repeat: Repeat rolling the sushi with the remaining ingredients.
  • Cut: Cut each sushi roll in half, then cut each half into two again, and repeat until you have about 8-10 pieces of sushi from each roll.
  • Serve: Serve with soy sauce, sriracha mayo, or other dipping sauces of your choice.
    Soy sauce or vegan mayo for serving

Notes

Ingredients/Equipment Notes:
  • If this is your first time making sushi, I highly recommend using regular sushi rice instead of brown rice. White sushi rice is sticky, making it easier to roll the sushi later on.
  • If you don't have rice vinegar at home, you can use another type of vinegar, keeping in mind their flavor profile.
    • So for example, you might taste that apple tone when you use apple cider vinegar. If you're using white vinegar, you might want to mix it with a little bit of water to tone the tanginess down a little bit.
  • I do not recommend substituting sugar with a natural sweetener but you can. 
Instructions Notes:
  • Do not wash the uncooked rice so you don't wash the starch away, keeping the stickier
Other Notes:
  • For storage instructions, tips, and other information, please see the post above.
  • The calorie information is calculated based on using brown rice, excluding the serving/dipping sauce.

Nutrition

Calories: 419kcalCarbohydrates: 69gProtein: 7gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 897mgPotassium: 572mgFiber: 8gSugar: 10gCalcium: 91mgIron: 3mg

Nutrition information is automatically calculated and should only be used as an estimate.