Make the rice

1. Cook the sushi rice according to package instructions.
2. Mix the cooked rice with sesame oil, salt and sesame seeds.

Tofu

1. Cut the tofu block into small pieces. Fry in oil, add the soy sauce and mix to combine.

Chickpea 'tuna'

1. Mash the cooked chickpeas with a fork, then add the vegan mayonnaise, garlic powder, salt and pepper and lime juice. Mix well to combine.

Veggie fillings

1. Stir fry each veggie separately in a pan for 1 minute with a pint of salt and sesame oil.

Assemble the Kimbab

1. Gather the rice, nori, the fillings at closeby your Kimbab rolling station. Get a small bowl of water.
2. On a plate or chopping board, add a sheet of nori (shiny side down). Add enough rice to cover ⅔ of the nori sheet.
3. Add each filling on top of each other in the middle of the roll horizontally, the order of the filling is up to you. I made some rolls with the chickpea 'tuna' and veggie filling and a few with the tofu and veggie filling.
4. Once the ingredients are layered, pull up the bottom edge of the nori and roll on top of the ingredients.
5. Keep rolling until the end, slightly dampen the remaining nori part (that is not covered by the rice) to seal it.
6. Use a sharp knife and cut the rolls into 1.5cm in width rounds. To sharpen my knife, I like to dip the knife into a bowl/cup of hot water. This also prevents the rice from sticking to the knife.
7. Sprinkle with sesame seed and enjoy!