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
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, sauté the mashed tofu until golden brown and season 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, place 1 cup of rice in the middle, flatten into a thin layer, add a heaping spoon of tofu, and top with youtiao, gailan stems, and preserved radish.
Bring both sides of the rice to the middle, press to seal while keeping the fillings intact, then 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 to maintain shape.
