Vegan Stuffed Rice Rolls
Ingredients
- 3-4 cups cooked sushi rice (or use sticky/short grain/black rice)
- 7 ounces firm tofu, drained, pressed and mashed
- 1 cup 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 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 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, then season with soy sauce and set aside.
Using the same pan, sauté the chopped Gailan stems until fully cooked and season with salt, then set aside.
Cut the YouTiao into 3-inch pieces and bake at 350°F until crispy, about 5-8 minutes.
Sprinkle toasted sesame seeds on a sushi mat or cloth and place about 1 cup of rice in the middle, flattening it into a thin layer.
Add a heaping spoon of the prepared tofu, then top with YouTiao, Gailan stems, and preserved radish.
Wrap the rice by bringing both sides to the middle, press to seal, and twist the ends to form a log.
Tips
Wet your hands when handling rice to prevent sticking.
Transfer the roll to a wrap, tighten it, and keep it wrapped while cutting or serving to maintain shape.
