Vegan Savory Stuffed Rice Rolls
Ingredients
- 3-4 cups cooked sushi rice (or use sticky, short grain, or black rice)
- 7oz (200g) firm tofu, drained, pressed and mashed
- 1 cup (140g) chopped Gailan stems (or use kale, broccoli, or sautéed vegetables)
- 1 piece YouTiao (or use fried wonton skins, croutons, or saltine crackers)
- 1/2 cup (80g) salted preserved dried radish (or use pickles or relish)
- 1/2 cup finely shredded purple cabbage (or use vegetables of choice)
- 1 tablespoon soy sauce or 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.
Sauté the radish in a pan with some oil for 1 minute, and season with 1/2 teaspoon sugar (omit if using sweetened dried radish or skip this step if using pickles).
Heat a non-stick pan with 3 teaspoons oil, sauté the mashed tofu until golden brown, season with soy sauce, and set aside.
Using the same pan, sauté the Gailan stems until fully cooked through, season with salt, and set aside.
Cut the YouTiao into 3-inch pieces and bake at 350°F until crispy, about 5 to 8 minutes.
Sprinkle sesame seeds on a wrapped sushi mat or cloth.
Place about 1 cup of rice in the middle of the surface.
Using a spatula, flatten the rice into a thin layer (if using hands, wet them to prevent sticking).
Add a heaping spoon of tofu.
Top with YouTiao, Gailan stems, and preserved radish.
Bring both sides of the rice to the middle and press to seal, keeping the fillings intact.
Twist both ends several times so the rice roll is packed like a log.
Transfer the roll to a wrap, tighten it, and keep it wrapped while cutting or serving.
