Delicious kimbap rolls filled with spicy gochujang tofu, nutritious spinach, crunchy carrot, and savory avocado.
1. Marinate tofu strips in gochujang sauce for 15 minutes. 2. Place a seaweed sheet on a bamboo sushi mat. 3. Spread a thin layer of sushi rice on the seaweed sheet. 4. Arrange marinated tofu, spinach, carrot, and avocado slices on the rice. 5. Roll the kimbap tightly using the sushi mat. 6. Slice the roll into bite-sized pieces. 7. Sprinkle sesame seeds on top for garnish. 8. Serve with soy sauce for dipping.
4 seaweed sheets 1 cup cooked sushi rice 150g firm tofu, sliced into strips 2 tablespoons gochujang sauce 1 cup fresh spinach leaves 1 carrot, julienned 1/2 avocado, sliced Sesame seeds (for garnish) Soy sauce (for dipping)
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