Crispy Tofu Kimbap with Quick-Pickled Veg

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1. 1

   Combine the rice, water, and a pinch of salt in a saucepan. Bring to a boil, cover, reduce to low, and cook for 15 minutes. Remove from heat and steam for 10 minutes.

2. 2

   Stir the rice vinegar, sugar, and salt together until dissolved, then fold into the warm rice. Spread on a tray to cool.

   

3. 3

   Whisk the pickling vinegar, water, sugar, and salt. Add the carrots and daikon and let sit for at least 10 minutes.

   

4. 4

   Toss the tofu with tamari and cornstarch. Sear in the neutral oil over medium-high heat until crisp, 2 to 3 minutes per side. Drizzle with 2 teaspoons sesame oil.

5. 5

   Wilt the spinach with a splash of water in the skillet, then season with the remaining sesame oil and a pinch of salt.

6. 6

   Lay a nori sheet on a rolling mat. Spread a thin layer of rice over it, leaving a 1-inch border. Add tofu, spinach, and drained pickles, then roll tightly. Use a thin, even rice layer and drain pickles before filling. Too much filling makes the roll difficult to seal.

7. 7

   Brush the seam with a little water, slice the roll into pieces, and sprinkle with sesame seeds. Repeat with remaining ingredients.

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