Gluten-Free Fan Tuan (Rice Roll) with Pickled Radish and Egg

Instructions

1. 1Rinse the 2 cups Sticky Rice (Glutinous Rice) thoroughly under cold running water. Transfer the rinsed rice to a rice cooker, add the 2 cups Water, and cook until the rice is tender and all water is absorbed, approximately 20-25 minutes. Once cooked, fluff the rice gently with a fork.
2. 2While the rice cooks, place a small pan (e.g., 15.24 cm skillet) over medium heat (approximately 148.9°C/150°C). Add the 1 teaspoon Sesame Oil and the 2 tablespoons Dried Shrimp (which have been soaked). Sauté for 3-5 minutes, stirring frequently, until the shrimp are fragrant and lightly golden.
3. 3Lay a sheet of plastic wrap on a clean, flat surface. Spoon half of the cooked Sticky Rice (Glutinous Rice) onto the center of the plastic wrap, forming an even rectangle approximately 15.24 × 20.32 cm (15 × 20 cm) and about 1.27 cm (1.25 cm) thick.
4. 4Arrange half of the 1/2 cup Pickled Radish (Cai Bu), one of the 2 Hard-Boiled Eggs (halved), half of the 1/4 cup Pork Floss (Rousong), and half of the sautéed 2 tablespoons Dried Shrimp in a line down the center of the rice rectangle. Drizzle half of the 1 teaspoon Soy Sauce (Gluten-Free Tamari) over the fillings.
5. 5Using the plastic wrap to assist, carefully lift one long edge of the rice and fillings, folding it over the filling to begin forming a tight cylinder. Continue rolling until a compact log is formed, approximately 15.24 cm (15 cm) long.
6. 6Unwrap and discard the plastic wrap from the rice roll. Place one of the 2 sheets Seaweed sheet (nori) on a clean surface, then place the rice roll seam-side down onto the seaweed. Wrap the seaweed tightly around the rice roll, pressing gently to secure.
7. 7Repeat steps 3-6 to make the second rice roll. Serve the Gluten-Free Fan Tuan immediately, or slice each roll into 2-3 smaller pieces for easier eating.

Substitutions

Related Guides