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Required Equipment
- Saucepan with lid
- Skillet
- Bamboo rolling mat
- Sharp knife
- Mixing bowls
Utilized Devices
Cooking Techniques
- steaming
- pan-frying
- quick-pickling
- rolling
Ingredients
- 300 gShort-grain rice — rinsed
- 480 mlWater
- 30 mlRice vinegar
- 12 gSugar
- 6 gKosher salt
- 80 mlRice vinegar — for pickling
- 80 mlWater — for pickling
- 25 gSugar — for pickling
- 3 gKosher salt — for pickling
- 110 gCarrots — julienned
- 110 gDaikon radish — julienned
- 400 gExtra-firm tofu — pressed and cut into batons
- 16 gCornstarch
- 30 mlNeutral oil
- 30 mlTamari
- 15 mlToasted sesame oil — divided
- 90 gBaby spinach
- 12 gRoasted seaweed — nori sheets
- 4 gToasted sesame seeds
Instructions
Combine the rice, water, and a pinch of salt in a saucepan. Bring to a boil, cover, reduce to low, and cook for 15 minutes. Remove from heat and steam for 10 minutes.
Stir the rice vinegar, sugar, and salt together until dissolved, then fold into the warm rice. Spread on a tray to cool.
Whisk the pickling vinegar, water, sugar, and salt. Add the carrots and daikon and let sit for at least 10 minutes.
Toss the tofu with tamari and cornstarch. Sear in the neutral oil over medium-high heat until crisp, 2 to 3 minutes per side. Drizzle with 2 teaspoons sesame oil.
Wilt the spinach with a splash of water in the skillet, then season with the remaining sesame oil and a pinch of salt.
Lay a nori sheet on a rolling mat. Spread a thin layer of rice over it, leaving a 1-inch border. Add tofu, spinach, and drained pickles, then roll tightly.
Brush the seam with a little water, slice the roll into pieces, and sprinkle with sesame seeds. Repeat with remaining ingredients.
Chef Tips
- ⭐Press the tofu well so it crisps quickly without splattering.
- ⭐Keep a small bowl of water nearby to seal the nori seam.
- ⭐Slice with a lightly oiled knife for clean edges.
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Nutritional Highlights
- ✓Tofu adds plant-based protein
- ✓Pickled vegetables bring crunch and brightness
- ✓Great make-ahead lunch option
Dietary Notes
Compliant With
Allergens
- Contains soy (tofu, tamari)
- Contains sesame
FAQ
Can I make the rolls ahead?
Yes. Wrap tightly and refrigerate up to 24 hours; slice just before serving for the best texture.
What can I use instead of daikon?
Swap in cucumber sticks or thinly sliced radish for a similar crunch.
Nutrition
| Calories | 480 |
| Protein | 18 g |
| Carbs | 64 g |
| Fat | 17 g |