Impossible^TM Kimbap

PREP YOUR INGREDIENTS

Ingredients used

• 1 Bunch Spinach, washed
• 1 Teaspoon Salt
• 1 Carrot, cleaned and peeled
• 5 Strips Yellow Pickled Radish

Cut the carrot and yellow pickled radish into ½ inch long thick strips. Bring a pot of water to a boil and prepare an ice bath. Blanch spinach in the boiling water until just starting to wilt and transfer immediately to the ice bath. Squeeze out excess water, place in a bowl and season with 1 tsp sesame oil and salt. Blanch carrots for 2-3 minutes until tender. Transfer to the ice bath then drain off excess water.

MARINATE IMPOSSIBLE BEEF

Ingredients used

• 1 Package Impossible™ Beef Made From Plants
• 2 Teaspoons Soy Sauce
• 1 Teaspoon Mirin
• 1 Teaspoon Sugar
• 2 Teaspoons Sesame Oil
• 1/2 Teaspoon Garlic, minced

Mix Impossible Beef with soy sauce, mirin, sugar, 1 tsp sesame oil and ½ tsp minced garlic in a bowl and marinate for 15 minutes.

COOK IMPOSSIBLE BEEF

Ingredients used

• 3 Tablespoons Oil

Preheat 2-3 tbsp of oil in a pan over high heat, add the marinated Impossible Beef and spread meat evenly to form a patty. Pan fry for 4-5 minutes until both sides are brown and cooked through. Cut the cooked patty into ½ inch thick strips. Transfer to a plate and set aside.

ROLL THE KIMBAP

Ingredients used

• 4 Cups Cooked Sushi Rice (warm)
• 5 Seaweed Sheets

Place a sheet of seaweed, shiny side down, on a bamboo mat. Spread about ¾ cup of cooked rice evenly over the seaweed sheet. In the lower third part of the seaweed closest to you, lay spinach, carrots, yellow pickled radish and Impossible Beef onto the sheet. Use both hands to roll and tuck to form a sushi roll.

SERVE AND ENJOY

Cut into ½ inch pieces and serve immediately. Before cutting the sushi roll, apply a small quantity of sesame oil on a sharp knife to prevent the rice from sticking to the knife.