Kohlrabi Uramaki Rolls

This carefully-packaged alien-looking kohlrabi seems like a root vegetable, but is actually a brassica related to cabbage, broccoli, and cauliflower. Look for this fun seasonal vegetable in early spring, and if you can’t find it freshly whole, you can often find it pre-packaged and still fresh to enjoy in today’s kohlrabi inside out rolls.

Available in pale green or purple colors, kohlrabi can be enjoyed raw, pickled, or braised. Raw kohlrabi sliced thinly on a mandoline and combined with fresh cilantro leaves, arugula and kimchi cream cheese. Serve with miso soup for an easy dinner.

Kohlrabi Uramaki Rolls

Cook the sushi rice – Rinse the sushi rice until the water runs clear. In a medium saucepan, combine the rice and water and let soak for 30 minutes. Bring to a boil then coven and reduce heat to a low simmer and cook for 20 minutes. Remove from heat and let steam for 20 minutes. Let cool to room temperature. Fluff with a fork before making the Uramaki rolls.

Make the kimchi cream cheese – Add the kimchi to a food processor and pulse until finely chopped. Add the cream cheese, tamari, sesame oil and salt, Pulse until combined. Set aside.

Make the uramaki rolls – Cover a sushi mat with cling film. Cover the mat with a layer of cooked sushi rice. Top with overlapping slices of kohlrabi, leaves a 1″ gap at the top edge. Spread a thin layer of the kimchi cream cheese on top of the kohlrabi slices, leaving a gap at the top. Top with some cilantro leaves and arugula leaving a gap. 

Using the bamboo mat, begin to roll the bottom third over the fillings, gently pressing and rolling at you go. When the roll is complete, use the bamboo mat to firmly press the roll together. Continue making the other rolls

Using a very sharp knife, cut each roll into 8 pieces. Garnish with sesame seeds.

makes four large rolls


  • 2 cups sushi rice
  • 3 cups water


  • ⅓ cup Napa cabbage kimchi
  • ⅔ cup vegan cream cheese
  • 1 tbsp tamari
  • 1 tsp toasted sesame oil
  • a pinch of sea salt


  • 1 kohlrabi, thinly sliced on a mandoline
  • kimchi cream cheese (see recipe above)
  • ½ cup cilantro leaves, washed
  • 1½ cups arugula


  • 2 tbsp toasted seasame seeds