Long grain brown rice – 1 cup. Any kind of sticky rice works. Basmati rice won’t work as it lacks stickiness). Brown and black sesame seeds – 1 tablespoon each kind, Granulated garlic – 1 tsp, dried crushed cilantro – 2 tsp, crushed red pepper – 1 tsp, tofu (firm kind) – half block, lemon juice – 1 tablespoon, ground turmeric – 1 tsp, black pepper – 1 tsp, toasted sesame oil – 2 tsp, seaweed sheets – 16 count, low sodium soy sauce – 3 tablespoons, hot sauce – 1 tablespoon(I like Sriracha), fresh ginger and fresh garlic – 1 tsp each.
Cooking instructions:
Step 1: Drain Tofu tub and pat the block dry. Cut it into long and thin strips so as to fit into seaweed sheets. Marinate tofu strips in a mixture of ground turmeric + lemon juice + black pepper. (No need of salt because seaweed has enough salt). Let it marinate for at least an hour.
Step 2: In a saute pan, heat toasted sesame oil on medium heat and sear marinated tofu on both sides until nicely browned. Set them aside.
Step 3: Cook brown rice with water. For 1 cup brown rice, you’d need 2.5 cups water. When cooked, fluff it and add sesame seeds (brown & black), granulated garlic, crushed red pepper and dried cilantro flakes. Mix evenly. (No need of salt as seaweed has salt in it)
Step 4: Put a little scoop of sesame brown rice on each seaweed sheet and spread evenly. Place one seared tofu strip along the edge of each sheet and roll toward the other end. The stickiness of brown rice will act as the binding glue. Repeat with all sheets.
15 Comments
Ingredients:
Long grain brown rice – 1 cup. Any kind of sticky rice works. Basmati rice won’t work as it lacks stickiness). Brown and black sesame seeds – 1 tablespoon each kind, Granulated garlic – 1 tsp, dried crushed cilantro – 2 tsp, crushed red pepper – 1 tsp, tofu (firm kind) – half block, lemon juice – 1 tablespoon, ground turmeric – 1 tsp, black pepper – 1 tsp, toasted sesame oil – 2 tsp, seaweed sheets – 16 count, low sodium soy sauce – 3 tablespoons, hot sauce – 1 tablespoon(I like Sriracha), fresh ginger and fresh garlic – 1 tsp each.
Cooking instructions:
Step 1: Drain Tofu tub and pat the block dry. Cut it into long and thin strips so as to fit into seaweed sheets. Marinate tofu strips in a mixture of ground turmeric + lemon juice + black pepper. (No need of salt because seaweed has enough salt). Let it marinate for at least an hour.
Step 2: In a saute pan, heat toasted sesame oil on medium heat and sear marinated tofu on both sides until nicely browned. Set them aside.
Step 3: Cook brown rice with water. For 1 cup brown rice, you’d need 2.5 cups water. When cooked, fluff it and add sesame seeds (brown & black), granulated garlic, crushed red pepper and dried cilantro flakes. Mix evenly. (No need of salt as seaweed has salt in it)
Step 4: Put a little scoop of sesame brown rice on each seaweed sheet and spread evenly. Place one seared tofu strip along the edge of each sheet and roll toward the other end. The stickiness of brown rice will act as the binding glue. Repeat with all sheets.
Step 5: dipping sauce – mix low sodium soy sauce + hot sauce + minced fresh ginger + minced garlic.
Dip and enjoy!
YUM!!! This wrapping/rolling method is what was missing from my life. What was I even doing?!?
Thank you!
Ooooooh, nice.
I was so confused why there were 6 slides but I’m so glad there were lol. These look super tasty!
It looks like a delicious version of sushi.
thanks for the inspo! always interested in simple dishes that can be easily varied!
Looks delicious!
This looks and must taste euphoric!
I would totally gobble this up as pictured in photo 2 (with the sauce of course too!) Yum!
I feel like the seaweed to filling ratio on these would make them very chewy and difficult to eat? Flavours sound delicious though!
Is 10:00 am too early for sushi? 🤤
That’s like Mayak Kimbap. If you wanna go with that vibe, you can also brush the rolls with a really good sesame oil. Nice work!
Yummy, I am sure!!! 👍🏽🥰🍀
this looks so good omg