Sticky, CRISPY mushroom and tofu rice rolls

30 mins
Serves 1
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Directions

  1. 1Whisk up the soy sauce, sesame oil, brown sugar, gochujang, garlic and ginger for the sauce and set it aside.
  2. 2Ribbon some king oyster mushrooms and smoked tofu with a peeler.
  3. 3Toss the leftover sticky rice in the sauce.
  4. 4Roast on high for 30-35 minutes at 200 degrees until crispy and sticky.
  5. 5Load the sticky, crispy filling into some rice paper and nori with lettuce, cucumber, carrot, daikon, and a mound of kimchi.

Ingredients

  • 1 large king oyster, shredded
  • 0.5 block smoked tofu, shredded
  • 260 g leftover or packet sticky rice
  • 3 tbsp soy sauce
  • 1.5 tbsp sesame oil
  • 1.5 tbsp brown sugar
  • 1 tbsp veg oil
  • 1.5 tbsp gochujang
  • 1 tbsp ginger, grated
  • 2 cloves garlic, grated
  • rice paper
  • nori
  • lettuce
  • cucumber
  • carrot
  • daikon
  • 1 mound kimchi

Equipment

peelerpanoven

Tips

  • Perfect for a quick lunch at home or packed up and taken into the office.