Chinese
Sticky Rice Rolls
Deliciously savory sticky rice rolls filled with a mix of vegetables and protein, wrapped in seaweed for a delightful meal perfect for dinner.
Total Time1 minute
Servings4
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
12
Protein
70
Carbs
15
Fat
6
Fiber
0g
Sodium
Ingredients
- 2 cups glutinous rice (sticky rice)
- 1 1/2 cups water
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 cup shiitake mushrooms, diced
- 1 cup carrots, finely chopped
- 1/2 cup green onions, sliced
- 1 cup cooked chicken or tofu, diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- Salt to taste
- 5 sheets nori (seaweed)
- Sesame seeds for garnish (optional)
Instructions
- 1Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours, preferably overnight.
- 2Drain the soaked rice and place it in a steamer lined with cheesecloth or a steaming basket. Steam the rice for about 30-40 minutes, until it becomes translucent and sticky.
- 3While the rice is steaming, heat 1 tablespoon of sesame oil in a skillet over medium heat. Add the diced shiitake mushrooms, carrots, and green onions. Stir-fry for about 5-7 minutes until the vegetables are tender.
- 4Add the cooked chicken or tofu, soy sauce, garlic powder, ginger powder, and salt to the skillet. Stir well and cook for another 2-3 minutes. Remove from heat and set aside.
- 5Once the rice is done, transfer it to a large bowl and mix in the remaining tablespoon of sesame oil. Allow the rice to cool slightly until it is manageable to work with.
- 6Lay a sheet of nori on a bamboo sushi mat or a clean surface, shiny side facing down. Wet your hands to prevent sticking, then take about a cup of the sticky rice and spread it evenly over the nori, leaving about 1 inch at the top edge without rice.
- 7Place a generous line of the vegetable mixture across the middle of the rice-covered nori sheet.
- 8Roll the nori tightly from the bottom to the top edge, pressing firmly to seal the roll. Use a little water on the top edge to help it stick together. Repeat this process with the remaining nori sheets and filling.
- 9Once all the rolls are made, use a sharp knife to slice them into bite-sized pieces. Sprinkle with sesame seeds if desired and serve warm.
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