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Bean Kimbap with Tahini and Dock

Nadia Galinova
Translated by
Nadia Galinova
Bean Kimbap with Tahini and Dock
Image: Iliana Parvanova
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Preparation
20 min.
Cooking
10 min.
Тotal
30 min.
Servings
6
"A different kind of sushi that will surely find a place in your kitchen"

Ingredients

  • nori - 1/2 sheet of seaweed
  • white beans - 1/2 cup from a jar
  • sesame tahini - 1 full tbsp.
  • carrots - 1 pc. medium - sized
  • dock - 3 - 5 leaves
  • soy sauce - 1 tsp.
  • himalayan salt - 1/4 tsp., by taste
  • black pepper - 3 pinches
  • ginger powder - 2 - 3 pinches
measures

How to make

For our recipe, we need white beans from a jar - about 1/2 cup (strained).

Mash it with 1 full tablespoon of light sesame tahini. Season with 1 tsp. soy sauce, 3 pinches of powdered ginger, half a tsp. Himalayan salt - or according to taste and 3 pinches of ground black pepper. Mix and set aside.

Wash the freshly torn 5-6 leaves of dock and scald them with hot water from the electric kettle. After a few minutes you can strain them.

In a small pot steam 1 medium-sized carrot (peeled - whole), which is preferably flat.

Place half a sheet of Nori on the bamboo mat (for rolling sushi and kimbap). On top, spread the bean mixture in a thin layer and in the lower end. Don't add any of the beans on top.

Arrange the dock leaves with a slight overlap and finally put the boiled carrot in the middle.

Roll the roll evenly tight using the bamboo mat, so that the Nori peels spiral. Cut it with a thin, sharp knife, which we wash, dry and slightly moisten before each cut. This roll makes 6 medium thin circles.

Arrange the kimbap in a small plate, in the shape of a flower. Serve it with bamboo sticks and eat it right away - freshly prepared.

Wonderfully improvised bean kimbap with sesame tahini and dock. An unexpectedly good combination of flavors! An innovative recipe for unique sushi!

Wonderfully delicious!

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