Easy Vegan Stuffed Rice Rolls
Ingredients
- 3-4 cups cooked sushi rice or sticky/short grain/black rice
- 7 ounces firm tofu, drained, pressed and mashed
- 1 cup chopped Gailan stems or kale/broccoli/sautéed vegetables
- 1 piece YouTiao or fried wonton skins, croutons, saltine crackers
- 1/2 cup salted preserved dried radish or pickles/relish
- 1/2 cup finely shredded purple cabbage or 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 salted preserved radish in cold water for 30 minutes, then rinse.
Sauté the radish in a pan with oil for 1 minute and season with 1/2 teaspoon sugar, if using unsweetened radish.
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 through and season with salt, then set aside.
Cut YouTiao into 3-inch lengths and bake at 350°F until crispy, about 5-8 minutes.
Sprinkle sesame seeds on a wrapped sushi mat or cloth and place about 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 and 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 to pack the rice roll like a log.
Tips
Transfer the roll to a wrap, tighten and keep it wrapped while cutting or serving.
