Carrot Gimbap+

Name: Carrot Gimbap+
Yield: 590.8 g
Ingredients: Chunky Tuna 72 g; Brown Multi-Grain Rice 60 g; Gimbap Pickled Radish 54 g; Korean Grade 1 Soybean Tofu 100 g; Roasted Seaweed 7.5 sheet; Raw Carrot 200 g; Raw Egg 50 g; Savory Mayonnaise 5 g; Anchor Unsalted Butter 3 g; Brewed Vinegar 20 ml; Allulose (Sugar-Free) 5 g; Whole Grain Mustard 10 g; Organic Extra Virgin Olive Oil 3 ml; Salt 1.3 g

549 kcal

#low-calorie #vegan

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Ingredients

Main ingredients

Chunky Tuna 72 g
Brown Multi-Grain Rice 60 g
Gimbap Pickled Radish 54 g
Korean Grade 1 Soybean Tofu 100 g
Roasted Seaweed 3 sheet
Raw Carrot 200 g
Raw Egg 50 g

Seasonings/Sauce

Savory Mayonnaise 5 g
Anchor Unsalted Butter 3 g
Brewed Vinegar 20 ml
Allulose (Sugar-Free) 5 g
Whole Grain Mustard 10 g
Organic Extra Virgin Olive Oil 3 ml
Salt 1.3 g

Nutrition summary

Carbohydrates 53.76 g 35%

Protein 36.55 g 24%

Fat 27.2 g 40%

Serving size 590.8g

Cooking steps

1

Julienne the carrots -> Marinate with 1g salt + 15ml vinegar for 15 minutes
2

Drain the carrots and mix with olive oil, mustard, allulose, and a little freshly ground black pepper
3

Drain tofu, combine with egg and 0.3g salt -> Make a butter egg sheet
4

Place seaweed + rice + egg sheet + 1/2 pickled radish + carrot on top, then roll

Carrot Gimbap+

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