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Stuffed rice rolls๐
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By woon.heng .
Recipe (makes 4 rolls)โฃ
– 3-4 cups cooked sushi rice (or use sticky/short grain/black rice)โฃ
– 7oz (200g) firm tofu – drained, pressed & mashedโฃ
– 1 cup (140g) chopped Gailan stems (or use kale/broccoli/sautรฉed vegetables)โฃ
– 1 piece YouTiao (or use fried wonton skins, croutons, saltine crackers)โฃ
– 1/2 cup (80g) salted preserved dried radish (or use pickles/relish)โฃ
– 1/2 cup finely shredded purple cabbage (or use vegetables of choice)โฃ
– 1 tablespoon soy sauce/tamariโฃ
– a drizzle of dark soy sauce for color (optional)โฃ
– toasted sesame seedsโฃ
– oil for cooking, salt to tasteโฃ
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To prepare the salted preserved radish, soak them in cold water for 30 mins, then rinse. Sautรฉ them in a pan with some oil for 1 min, season with 1/2 teaspoon sugar (omit if using sweetened dried radish/skip this step if using pickles)โฃ
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To make the tofu, heat a non-stick pan with 3 teaspoons oil, sautรฉ mashed tofu until golden brown & season with soy sauce. Set aside.โฃ Using the same pan, sautรฉ Gailan stems until fully cooked through & season with salt. Set aside.โฃ
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Cut YouTiao into 3-inch long & bake at 350F until crispy, about 5-8 mins. โฃ
To make the stuffed rice rolls, sprinkle sesame seeds on a wrapped sushi mat/cloth & place about 1 cup of rice in the middle of the surface. Using a spatula, flatten it out into a thin layer (if using your hands, be sure to wet your hands to prevent the rice from sticking to them).โฃ Add a heaping spoon of tofu, then top with YouTiao, Gailan stems & preserved radish.โฃ
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To wrap, bring both sides of the rice to the middle & press to seal by keeping the fillings intact. (think of how you wrap a candy) Then, twist both ends several times so the rice roll is packed like a log. Tip: Transfer roll to a wrap, tighten & keep it wrapped while cutting or serving๐
