Sticky, CRISPY mushroom and tofu rice rolls
Directions
- 1Whisk up the soy sauce, sesame oil, brown sugar, gochujang, garlic and ginger for the sauce and set it aside.
- 2Ribbon some king oyster mushrooms and smoked tofu with a peeler.
- 3Toss the leftover sticky rice in the sauce.
- 4Roast on high for 30-35 minutes at 200 degrees until crispy and sticky.
- 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.
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