# Sticky, CRISPY mushroom and tofu rice rolls

These sticky mushroom and tofu rice rolls are the perfect prep ahead lunch, filled with plenty of veg and a savoury umami sticky filling.

- Total time: 30 min
- Cuisine: Japanese
- Category: Lunch
- Language: en

## 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

## Instructions

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

## Equipment

- peeler
- pan
- oven

## Tips

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

## Source

- Original video: https://vm.tiktok.com/ZGdHyQqDy/
- Recipe page: https://www.cliprecipe.com/recipe/506847a7-54ba-40ea-89a5-11af64aa998b
- Extracted: 2026-05-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt