Easy Vegan Stuffed Rice Rolls
Ingredients
- 3-4 cups cooked sushi rice (or use sticky/short grain/black rice)
- 7oz (200g) firm tofu - drained, pressed & mashed
- 1 cup (140g) chopped Gailan stems (or use kale/broccoli/sautéed vegetables)
- 1 piece YouTiao (or use fried wonton skins, croutons, saltine crackers)
- 1/2 cup (80g) salted preserved dried radish (or use pickles/relish)
- 1/2 cup finely shredded purple cabbage (or use vegetables of choice)
- 1 tablespoon soy sauce/tamari
- a drizzle of dark soy sauce for color (optional)
- toasted sesame seeds
- oil for cooking, salt to taste
Preparation
Soak the salted preserved radish in cold water for 30 minutes, then rinse and sauté in a pan with oil for 1 minute, seasoning with 1/2 teaspoon sugar if needed
Heat a non-stick pan with 3 teaspoons oil and sauté the mashed tofu until golden brown, seasoning with soy sauce, then set aside
Using the same pan, sauté the Gailan stems until fully cooked and season with salt, then set aside
Cut the 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 about 1 cup of rice in the middle, flatten it into a thin layer with a spatula or wet hands
Add a heaping spoon of tofu on top of the rice, then add YouTiao, Gailan stems, and preserved radish
Wrap by bringing both sides of the rice to the middle and press to seal, keeping the fillings intact, then twist both ends several times to pack like a log
Tips
Transfer the roll to a wrap, tighten it, and keep it wrapped while cutting or serving to maintain shape
