Making the Trader Joe’s kimbap because they're sold out!

Trader Joe's Kimbap (4 rolls):
1 bunch spinach
4 carrots
JUSTEgg (optional)
4 spears pickled burdock root
4 spears pickled daikon radish (danmuji)
1/2 piece baked tofu, cut into batons
2 cups cooked rice
4 sheets nori
extra virgin olive oil
sesame oil
salt
pepper
1. Blanch 1 bunch of spinach in boiling water for 1 minute. Then place in ice bath and squeeze out excess water. Season with 1 tbsp sesame oil, 1 tbsp soy sauce, 1/2 tsp black pepper.
2. Julienne 4 carrots. Sautee in 1/2 tbsp olive oil and 1/2 tbsp sesame oil. Season with salt and pepper.
3. Make gyerranmari ( • How to Make Gyerranmar... ) in a large pan and then cut into ribbons.
4. Mix together 2 cups cooked rice, 1 tbsp sesame oil, salt, and pepper.
5. Place nori shiny side down on bamboo sheet (or foil). Add 1/2 cup of rice and spread it out across 80% of the sheet, leaving a blank space at the top. Place tofu, spinach, carrots, gyerranmari, burdock root, and danmuji into the center of the rice.
6. Starting at the bottom, roll the nori sheet, tucking the fillings in, until the bottom of the sheet meets the very top of the riced area. Squeeze, pull the bamboo sheet forward, and roll a little more. Squeeze and repeat until the entire sheet is rolled. Set aside, seam side down. Repeat with remaining ingredients.
7. Before cutting, brush a little sesame oil over the rolls. Do not cut until you're ready to serve!
Katsu Rolls
1 container hi-density tofu, cut into sticks
1/4 cup potato starch
1/4 cup sparkling water
1/4 cup JUSTEgg
2 tsp TKV Spicy Ramen Salt (www.josu.co/pa...)
2 cups breadcrumbs
1/2 cup julienned cabbage
1/2 cup julienned red cabbage
2 cups cooked rice
4 sheets nori
1. Mix together potato starch, sparkling water, JUSTEgg, and TKV Spicy Ramen salt.
2. Dip the tofu sticks in the above liquid and then coat with bread crumbs. Spray with cooking spray and place in air-fryer at 400°F for about 15 minutes (until golden brown).
3. Place nori shiny side down on bamboo sheet (or foil). Add 1/2 cup of rice and spread it out across 80% of the sheet, leaving a blank space at the top. Add tofu katsu and cabbage to center of rice.
4. Starting at the bottom, roll the nori sheet, tucking the fillings in, until the bottom of the sheet meets the very top of the riced area. Squeeze, pull the bamboo sheet forward, and roll a little more. Squeeze and repeat until the entire sheet is rolled. Set aside, seam side down. Repeat with remaining ingredients.
5. For sauce, mix together 2 tbsp ketchup, 2 tbsp gochujang, 1 tbsp soy sauce, 2 tsp dijon mustard, 2 tbsp maple syrup, and 1 tbsp water.
6. Before cutting, brush a little sesame oil over the rolls. Do not cut until you're ready to serve!
Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.
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