Kimchi Avocado Rolls with Ginger Lime Dipping Sauce
nutrient dense / plant-based / vegan / gluten free / dairy free
These rolls are quick to prep, huge on umami flavor & easy to put together in 10 minutes. Prep the dipping sauce ahead of time. The kimchi recipe below will require a couple weeks to ferment but the flavor profile is amazing so I definitely recommend keeping a jar on hand. Having a good store bought kimchi in the fridge works too. Always organic when you can.
INGREDIENTS
8 sushi nori sheets
2 Avocados halved + pitted
1/2 lime
2 carrots - scrubbed & julienned
1 bunch cilantro
2 oz sprouts - I like Micro Mix - sunflower greens, pea shoots, buckwheat lettuce. Chard, spinach or other greens can work here as well
2 c kimchi (recipe below or store bought) well drained. Sauerkraut works here as well.
black sesame seeds
METHOD
Scoop avocados from skin & mash in a bowl. Squeeze juice of lime into avo & stir to combine. set aside. Wash & julienne the carrots, then wash, dry & chop off the stems of the cilantro sprigs, reserving the tender stems and leaves. Wash & dry sprouts. Drain the kimchi or sauerkraut.
Lay out 1 nori sheet on a clean dry surface. Spread the avocado mixture on the nori, leaving a 1” border at bottom, and going all the way to each side. Place kimchi on top of avo, then carrots, sprouts and cilantro sprigs. With a damp pastry brush or towel, wet along the border at top and bottom. See below photos for step by step visual.
“Spread the avo mixture on the nori ... if you like crunchier seaweed roll, lay out the avo under just the veggies on a quarter of the sheet. ”
ONE
TWO
THREE
FOUR
FIVE
SIX
SEVEN
Ginger Lime Dipping Sauce
Ingredients
2 limes - fresh juice
4 T coconut aminos
1 T toasted Sesame Oil
2” piece of ginger micro planed (or less to taste)
1/2 t black sesame seeds
method
Add all ingredients to a bowl and whisk to combine. Store in an airtight jar in fridge up to 5 days. Delicious poured over sprouts on avo toast with a pasture raised egg for another meal.
Easy Kimchi Active time :: 15 min prep // Inactive time :: 6-8 hr. soaking + 2+ weeks fermentation.
Ingredients
2 med to large heads napa cabbage
Coarse sea salt
1 small yellow onion chopped
1 bunch scallions trimmed & chopped
6 garlic cloves chopped
2” piece of ginger chopped
1 small diakon radish julienned (optional)
1 T coconut aminos
1/4 c apple cider vinegar
4 large dried guajillo chilis*
2 QT canning jar (about 8 cup)
4 C filtered H20
*Notes these chilies have a nice mild flavor, or use traditional Gochugaru (korean chili flakes)
Method
Cut each cabbage down the middle lengthwise, then cut each half into quarters lengthwise. Cut each quarter crosswise into pieces about 2” long, composting the stem. Place cabbage in a large bowl & sprinkle with 3-4 Tbsp. course sea salt, massaging the salt into cabbage pieces/leaves as you go. Pour about 4-5 cups of filtered water over the cabbage, place a plate atop to help the cabbage stay submerged. This process will help soften the thick white inner parts. set aside to soak 6-8 hours.
After soaking period, drain cabbage in colander, reserving 1 c of brine. Rinse & set aside to drain, gently squeezing out any excess liquid.
Heat a dry cast iron skillet & add the chilies, toasting 3-5 minutes until fragrant then remove from pan and let cool. Rough chop, then grind with mortar and pestle or in a spice grinder (clean coffee bean grinder works). Combine water, chilies, yellow onion, garlic. ginger, aminos & apple cider vinegar then pulse to make loose paste.
Add the mixture to the cabbage along with the scallions + diakon & toss well to coat. Layer the mixture in the jar, lightly packing cabbage in as you go. Keep the cabbage in lidded jar coated & submerged in liquids to avoid spoilage, stirring & checking jar periodically for a few days at room temp (between 55 F - 70 F. If room temp is warmer, move the Jar to the fridge, however this will slow the fermentation process. Longer fermentation means, more good immune building bacteria, umami and richer sour, tangy, profile.