Something I’ve alway been a fan of is creative ways to use leftovers, so when I thought about wrapping my spicy garlic and chili rice into a sushi-like roll, I was sure it was going to be delicious. I don’t think I need to specify that these are far from authentic sushi roll but I can guarantee they are very tasty!
With a slew of beautiful and fresh produce available, I thought crisp and fragrant rolls would perfectly pair with the comforting flavours of chili and garlic. I used raw jalapeños to brighten the notes
- 1/2 block of extra firm tofu
- 1 tbsp. gochujang sauce
- 1 tsp. neutral oil with high smoke point, such as avocado oil
- 1 tsp. low sodium soy sauce
- 1 clove of garlic, minced
- Press tofu for 10-30 mins. Wrap it in clean linen and top with a heavy object to expel excess water.
- Mix remaining ingredients in a shallow container.
- Slice tofu block in 4 pieces and coat in sauce. Allow to marinate for 10-30min. The oil will likely separate from the marinade. You can use this on your skillet or use more oil.
- Heat a medium skillet to med-high and add marinade oil.
- Once shimmery, add the tofu and sauté until brown and crispy, approximately 4-5 min on each side.
- Cool down and slice into 1cm batons for the rolls.
- 2 nori sheets
- 1 cup seasoned rice (I used rice that I cooked with homemade garlic and chili oil)
- 1/3 english cucumber, julienned
- 1/2 avocado, sin thin slices
- 1/2 jalapeño, flesh only, julienned
- 1 cup lettuce of choice
- Place nori sheet on rolling mat, shimmery side down. I don’t own one and found a simple sheet of plastic wrap was enough!
- Add half the rice to the nori sheet leaving a 2cm gap at the top edge (this will help when you finally roll it).
- Place half of the toppings in a line over the rice (see photo above).
- Begin rolling from the bottom edge (not the one with out rice), helping yourself with the rolling mat/plastic wrap. Roll about halfway, or until the toppings are fully contained and tighten the roll by feeling the tension on the nori sheet.
- Continue rolling and lightly moisten the top of the nori sheet with water to help seal the roll.
- Slice into 8 and enjoy!