Here is another fun idea for you to enjoy rice! It's not sushi because the rice isn't seasoned with vinegar. The concept is somewhat similar to the Japanese rice balls, Onigiri, but it's in a form of rolls. It's vegan and GF.Yield: 4 rolls
Prep Time20 minutesmins
Cook Time35 minutesmins
Inactive Time (optional)30 minutesmins
Total Time1 hourhr25 minutesmins
Course: Main
Cuisine: Vegan, Japanese Fusion
Servings: 3
Author: Plant-Based Matters
Ingredients
Rice
1 1/2cupsuncooked white Japanese ricestarchy short grain rice
1 2/3cupswater
1tspsalt
Curry Flavored Tofu
1blockextra firm tofu(drained weight: 14 oz / 400 g)
Place an unpacked and drained tofu block on a shallow bowl or plate. Put heavy weight (such as large canned item) on top. Let it stand for 15-20 minutes to drain excess water.
Meanwhile, prepare rice. Place rice in a large bowl. Pour running water to cover the rice. Wash it with your hand moving in circular motion then quickly discard the water. Repeat the process for 5 to 6 times until water becomes clear. Drain well. Transfer to a fine-mesh colander and let it stand for 30 minutes (optional but recommended.) Alternative way: Place rice in a fine mesh colander. Rinse under running water. Use a hand moving in circular motion to rinse thoroughly until water becomes clear. Drain well. Let it stand for 30 minutes.
Transfer the rice to preferably a cast iron pot with a heavy lid or something similar. Pour water and season with salt. Make the rice leveled and cover with the lid. Rice cooker method: Add water and season with salt. Cook the rice according to the settings of your rice cooker. Skip to step 5.
Cook over slightly higher than medium heat. In about 10-15 minutes, it starts almost boiling (you will see the bubbles.) At this point, open the lid and use a rice paddle to give a quick stir from the bottom. Make the rice leveled again then cover with the lid. Reduce the heat to low and continue to simmer for 10 minutes. After the 10 minutes, turn off the heat. Keep the lid on and let it stand for 10 minutes.
While rice is cooking, prepare the curry flavored tofu. Heat up a frying pan at medium high heat. Pour oil and cook yellow onion for 2-3 minutes.
Next, add the drained tofu by crumbling with hands. Add curry powder, tamari (or soy sauce), sugar and salt. Stir well until well incorporated then reduce the heat to medium low.
Add frozen peas and cook for another few minutes until peas are warm. Remove from the heat and set aside.
Transfer the cooked rice in a large bowl. Let it cool down for about 10 minutes.
Assemble. Using VEGHEET: Place a sheet of VEGHEET on a cutting board. Spray water (or apply water with pastry brush) to damp the sheet. Let it stand for 30 seconds. Portion each ingredient into 4 equal parts. Place the cooked rice and the curry flavored tofu. Roll it tight (you can use a bamboo sushi rolling mat. Leave the last 0.75 inch (2 cm) at the top. Apply a dap of water at the top end then roll it to seal. Leave it with the sealed side down and set aside. Repeat the process. Using sushi nori: Place a nori sheet on a bamboo sushi rolling mat (or cutting board if you don’t have the mat.) Portion each ingredient into 4 equal parts. Place the cooked rice and the curry flavored tofu. Roll it tight. Leave it with the sealed side down and set aside. Repeat the process.
Cut each roll into a bite size pieces (6 pieces.)
Serve with the dipping sauce of your choice: the ketchup & mayo sauce (simply combine both ingredients until well blended) or tamari or smoked soy sauce.
Notes
I used green peas mainly for the color. Feel free to substitute with other green color veggies like baby spinach or chopped green bell peppers.