Using a rice cooker, cook the rice according to your rice cooker’s directions. I use 2 cups of the cup that comes with my rice cooker (180 mL per cup, so 1.5 cups of rice total), and I just fill the water up to the 2 cup line in the rice cooker. Hit cook, and set aside to prepare the kimbap filling.

In a large pot of boiling water, blanch the whole box of spinach until wilted, about 1 minute total. Drain and shock with cold water to stop the cooking process.

Squeeze the spinach to remove excess water, then season with sesame oil, toasted sesame seeds, garlic and salt.

Mix well and then set aside.

In a large pan, season your carrots with salt, let sit for about 5 minutes, then stir fry for about 5-7 minutes until the carrots are tender crisp. They should be soft but still a little crunchy. The thicker your julienne, the longer this will take. My julienne peeler does a really fine julienne, so this doesn’t take very long for me.

Transfer to a bowl, then set aside.

In the same large pan, cook 1/3 cup amounts of JustEgg and use a spatula to shape one long strip the width of your kim (seasoned laver). You should have about 4 strips cooked to make 4 rolls, but you may need to make more depending on how you distribute the ingredients.

If you’re using JustEgg Folded, I pan fry those until warmed through and cut into ½ inch strips. I use about ¾ of 1 patty in each kimbap roll.

In the same large pan, combine sliced mushrooms, soy sauce, liquid sweetener of choice, sesame oil and rice vinegar. Cook over medium high heat until the mushrooms have released all their liquid and have
absorbed all of the sauce.

Season with a dash of black pepper, then transfer to a bowl to set aside.

First season your cooked rice by fluffing with the rice paddle, then mixing in sesame oil, toasted sesame seeds, and salt. Mix until everything is well seasoned.

Spread out about 1 cup of seasoned cooked rice onto the rough side of your seasoned laver (gim). Spread it evenly but loosely, leaving about ½ inch of room at the top. You don’t want to press or crush the rice grains, but simply spread it out so it adheres to the seaweed. This is optional, but I like to take about 4 grains of rice and smear them along the
top to use as “glue” for the roll.

Then add your fillings: in each roll, I add about 1 cup (yes, 1 cup) of the julienned carrot, ½ cup of seasoned spinach, 1 strip of vegan egg (or 6 slivers of JustEgg Folded), 1/3 cup of mushrooms, 1 sliver of pickled turnip and 1 sliver of marinated burdock.

Use a sushi mat to roll together tightly, then set aside seam-side down to rest while you make the remaining kimbap. Once everything is rolled, season the kimbap with the sesame oil and evenly brush or rub the oil across the whole roll.

Using a sharp knife (you can oil to keep the rice from sticking to it), slice the kimbap into thin ½ inch thick coins. Arrange on a plate and enjoy!