Vegan Stuffed Rice Rolls
Ingredients
- 3-4 cups cooked sushi rice (or sticky/short grain/black rice)
- 7 oz (200g) firm tofu, drained, pressed and mashed
- 1 cup (140g) chopped Gailan stems (or kale/broccoli/sautéed vegetables)
- 1 piece YouTiao (or fried wonton skins, croutons, saltine crackers)
- 1/2 cup (80g) 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 the 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.
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 Gailan stems until fully cooked, season with salt, and 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.
Place about 1 cup of rice in the middle and flatten it into a thin layer using a spatula or wet hands.
Add a heaping spoon of the prepared tofu on top, then add YouTiao, Gailan stems, and preserved radish.
Wrap the rice by bringing both sides to the middle, press to seal, and twist both ends to form a packed log.
Transfer the roll to a wrap, tighten it, and keep it wrapped while cutting or serving.
Tips
Omit sugar when sautéing radish if using sweetened dried radish or substitutes like pickles.
