Vegan Stuffed Rice Rolls
Ingredients
- 3-4 cups cooked sushi rice
- 7 oz firm tofu
- 1 cup chopped Gailan stems
- 1 piece YouTiao
- 1/2 cup salted preserved dried radish
- 1/2 cup finely shredded purple cabbage
- 1 tablespoon soy sauce or tamari
- a drizzle of dark soy sauce (optional)
- toasted sesame seeds
- oil for cooking
- salt to taste
- 1/2 teaspoon sugar (optional, for radish)
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, season with 1/2 teaspoon sugar if using unsweetened radish, and set aside
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, season with salt, and set aside
Cut the YouTiao into 3-inch pieces and bake at 350F 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
Flatten the rice into a thin layer, wetting hands if necessary to prevent sticking
Add a heaping spoon of tofu, then top with YouTiao, Gailan stems, and preserved radish
Wrap by bringing both sides of the rice to the middle, press to seal, and twist ends to form a log
Transfer the roll to a wrap, tighten, and keep wrapped while cutting or serving
Tips
Omit sugar if using sweetened dried radish or if substituting with pickles
Use alternatives like kale or broccoli for Gailan stems if desired
