ramyaramesh3007These ‘sushi dumplings’ is the most unique food trend that tastes amazing and is 100% vegan AND gluten free. Try it now!
I’m not sure about the origins of this viral trend, but to whoever it was THANK YOU! I found a way for my family to appreciate this asian-fusion snack. They are a combination of crispy spicy tofu, sushi and Vietnamese rice paper so I understand that this is not a remotely authentic sushi recipe.
Paired with a spicy chili oil dipping sauce, they taste phenomenal. Crispy on the outside and stuffed with fillings on the inside to make the perfect snack. Of all time.
They take a while more to make but if you have your ingredients prepped in advance, it should be super fast! You can also switch up the ingredients to include different vegetables or another protein source, like tempeh.
Ingredients to make these ‘Sushi’ Rolls
- rice paper sheets – are absolutely essential! You can find them at your local Asian grocer as they are most commonly used to make spring rolls in Vietnamese cuisine.
- extra firm tofu – you can also substitute with tempeh or a plant based meat of your choice.
- avocado – for that natural creaminess
- carrots and cucumber – you need that crunch!
- spicy sauce – to coat the tofu for a nice flavour
Crispy Rice Paper Sushi Rolls
Ingredients
- 450 g extra firm tofu
- 4 tbsp corn starch
- 8-10 rice paper sheets
- 8-10 nori sheets, cut into rectangles
- 1/2 cup cucumber matchsticks
- 1/2 cup carrot matchsticks
- 1 avocado
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds
- 1 cup sushi rice
- 1.5-2 cups water
Chili Glaze for Tofu
- 1 tbsp soy sauce
- 1 tbsp sriracha
- 1 tsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp leftover corn starch
- 1/4 cup water
Chili Oil Dipping Sauce
- 1 tbsp soy sauce
- 2 tbsp chili oil
Instructions
- Rinse and drain the sushi rice. Add 1.5 cups water first and cook on stovetop for about 18 minutes. If rice is still uncooked, add 1/2 cup of water and cook for a few minutes. Cover the lid and let it cook more in the steam.
- Slice tofu into rectangles. Coat in corn flour and fry them until crispy.
- Mix together the ingredients for chili glaze. Pour over tofu and stir until the sauce thickens.
- Wet the rice paper in water for a split second and lay it on a clean surface.
- Layer with nori sheet, sushi rice, tofu, avocado, veggies. Wrap the rice paper horizontally, then vertically.
- Mix the white and black sesame seeds. Roll one side of the sushi rolls into sesame seeds.
- Fry the rolls in oil until crispy on both sides. Serve with hot chili oil dipping sauce.