Sunday, June 23, 2019

Vegan Soy Wrapped Sushi with Kimchi

I've always been a fan of vegan sushi but my husband and one of my kids do not like seaweed or nori or anything "fishy" at all. I've been wanting to try soy wraps for sushi for some time and this week seemed like a good time to test them out with a sampling of the new Kimchi from Nasoya we received.  The sushi came out really delicious with these fun little colorful wraps we found, some fresh avocado, some roasted garden fresh zucchini and farm fresh carrots. We put the four different varieties of Nasoya Kimchi on the side for a spicy touch of flavor alongside our wraps.

Nasoya Kimchi is made in the authentic Korean way. It is vegan, cholesterol-free, there are no Artificial preservatives or flavors and it is packed with probiotics, essential amino acids and minerals. Kimchi is made with fermented vegetables and Nasoya just recently released their vegan kimchi in four different styles: Spicy Napa Cabbage, Mild Napa Cabbage, Mild White Napa Cabbage and Mild Cubed Radish! ,

Kimchi can be paired with your favorite meals, from pasta to roasted veggies and to sandwiches to salads. 

We made some sushi rice, roasted some veggies, and wrapped up these little soy-wrapped rolls to have alongside the Nasoya Kimchi. It added another depth of flavor to this yummy dish!

We tried all 4 different types of Kimchi. They all had a slightly different flavor and were really fun on top of the veggie sushi rolls. My favorite was the Spicy which was also bright and colorful.

The Nasoya Spicy Kimchi went so nicely with the smooth and mild avocado sushi.

I also roasted some carrots and zucchini in a little bit of marinade to go inside the sushi.

The recipe on the card below is what I used for my sushi rice.

This is a piece of the soy wrapper that I used and it was really tasty!

Some of them we wrapped up with just avocado.

I didn't share the recipe for my marinade because it was just something I threw togeher, but I'd recommend maybe a little teriyaki sauce or whatever sauce, oil or spices you like.

Once you roll the sushi, you use a little water to close the edge of the soy wrapper. Then you slice it up and serve!

The dish came out so pretty and the Kimchi spiced it up really nicely! This would be a fabulous dish for summer entertaining or potluck. Please let me know if you try it out in the comments below!

Vegan Soy Wrap Sushi Rolls with Kimchi

Yield: 4
Author: Kristi DeMaria
prep time: 30 Mcook time: 1 hourtotal time: 1 H & 30 M
For a modern take on sushi, we wrapped it up in soy paper and added kimchi alongside for a colorful and flavorful dish.


  • 2 Cups Sushi Rice
  • 1 1/2 Cups cold water
  • 4 Tablespoons Rice Vinegar
  • 3 Tablespoons sugar
  • 1 teaspoon salt
  • 1 pack Soy Wrappers
  • Avocado, cooked carrots and zucchini or other raw/cooked veggies to fill the sushi with.
  • Nasoya Kimchiserved on the side


How to cook Vegan Soy Wrap Sushi Rolls with Kimchi

Sushi Rice
  1. Put rice in medium saucepan with tight fitting lid.
  2. Clean your rice about 3-4 times with cold water by adding the water until it covers your rice, then gently massaging it until the water is milky, dump the water and repeat until the water is clean.
  3. Let rice sit in 1 1/2 half cups cold water for 30 minutes.
  4. Combine vinegar, sugar, and salt in a small bowl, and set aside.
  5. Bring rice to a boil. Once boiling, turn heat to low and cover with lid. Let simmer for 15 minutes. Once rice is done, remove from heat, keep lid on and let steam for another 10 minutes.
  6. Spread out rice in a large tray or container to cool rapidly, with a wooden or bamboo spoon or spatula.
  7. Pour vinegar mixture over rice and combine gently with your spoon.
  8. Place a wet cloth over container until rice is ready to use.
Vegan Soy Wrapped Sushi with Kimchi
  1. Lay soy wrappers on dry surface or cutting board.
  2. Wet fingers so rice doesn't stick and place rice on soy wrapper. Place veggies on top of rice.
  3. Roll rice and veggies inside the soy wrapper.
  4. Use a little bit of water on your fingers to seal the soy wrapper since it will not stick to itself.
  5. Slice the sushi into 3/4 inch rolls with a knife.
  6. Serve with soy sauce and Nasoya Kimchi
Created using The Recipes Generator

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