Vegan Stuffed Rice Rolls
Ingredients
- 3-4 cups cooked sushi rice
- 7 oz firm tofu
- 1 cup chopped gailan stems
- 1 piece youtiao
- 1/2 cup salted preserved dried radish
- 1/2 cup finely shredded purple cabbage
- 1 tablespoon soy sauce or tamari
- a drizzle dark soy sauce (optional)
- toasted sesame seeds
- oil for cooking
- salt to taste
Preparation
Soak preserved radish in cold water for 30 minutes, then rinse
Sauté radish in a pan with oil for 1 minute and season with 1/2 teaspoon sugar if using unsweetened
Heat a non-stick pan with 3 teaspoons oil and sauté mashed tofu until golden brown, then season with soy sauce and set aside
Using the same pan, sauté gailan stems until fully cooked and season with salt, then set aside
Cut youtiao into 3-inch pieces and bake at 350F until crispy, about 5-8 minutes
Sprinkle sesame seeds on a sushi mat or cloth and place 1 cup of rice in the middle
Flatten the rice into a thin layer using a spatula or wet hands to prevent sticking
Add a heaping spoon of tofu on top, then add youtiao, gailan stems, and preserved radish
Wrap by bringing both sides of the rice to the middle, press to seal, and twist both ends to pack like a log
Tips
Transfer the roll to a wrap, tighten, and keep it wrapped while cutting or serving for better handling
