Vegan Stuffed Rice Rolls
Ingredients
- 3-4 cups cooked sushi rice (or sticky/short grain/black rice)
- 7 oz firm tofu
- 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 (optional)
- toasted sesame seeds
- oil for cooking
- salt to taste
Preparation
Prepare the salted preserved radish by soaking in cold water for 30 minutes, rinsing, then sautéing in a pan with oil for 1 minute and seasoning with 1/2 teaspoon sugar if needed.
Make the tofu by heating a non-stick pan with 3 teaspoons oil, sautéing the mashed tofu until golden brown, and 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 350°F 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, then flatten it into a thin layer using a spatula or wet hands to prevent sticking.
Add a heaping spoon of tofu on top of the rice, then top with youtiao, gailan stems, and preserved radish.
Wrap the rice roll by bringing both sides to the middle, pressing to seal while keeping the fillings intact, then twist both ends several times to form a packed log.
Tips
Transfer the roll to a wrap, tighten it, and keep it wrapped while cutting or serving.
