Vegan Stuffed Rice Rolls
Ingredients
- 3-4 cups cooked sushi rice
- 7oz (200g) firm tofu
- 1 cup (140g) chopped Gailan stems
- 1 piece YouTiao
- 1/2 cup (80g) salted preserved dried radish
- 1/2 cup finely shredded purple cabbage
- 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 some oil for 1 minute and season with 1/2 teaspoon sugar if needed
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 pieces and bake at 350F 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 it, and keep it wrapped while cutting or serving
