Vegan Sushi Burritos
Hello & Happy Monday!!
One of the many dishes I hear plant based enthusiasts miss, is sushi! What’s fab about sushi, is that like many things, it’s blank canvas. You can pack it with whatever you like and if the flavors are all their, I promise you won’t miss the meat!
To be honest, the one thing I struggle with is, rice. (Don’t laugh). I don’t work with rice a lot of the time, but when I do I always opt for Lotus Foods rice. They come in a wide variety from medium to short grain, even produce rice noodles and the result is always light and fluffy and never overcooked! All products are organic and can be found at your local Whole Foods. Searching for the perf rice maker to make the process of rice even more seamless? You need the new Lotus Foods Rice Cooker!
I love a good sushi roll, but even if you’re working with sushi rice they can fall apart, be messy to make, and for those who are not an iron chef, just overall exhausting. Did you know that you can still make sushi rice with even Jasmine rice?!
Then out of nowhere the sushi burrito arrives! This concept is still making waves on the foodie scene today as they pack all the staple fillings and most importantly can be seamlessly enjoyed on the go. If I had to say it, the burritos are a dream concept as they hold together better and just make for a mess free experience and are perfect for entertaining.
What I love about this dish, is everything! You can mix up the rice and opt for different varieties, mix up the veggies, pickle them in rice vinegar, it’s colorful, flavorful, packed to the max with veggies, has aesthetic appeal, is perf for any season, filling, spicy!, non vegan approved, and perf for entertaining!
If you’re searching for a fresh modern vegan concept, you have to try my vegan “Sushi” Burrito!
Why this recipe rocks:
Perf for entertaining!
Yields 2 burritos
15 minPrep Time
15 minTotal Time
- 1 1/2 cups uncooked Lotus Foods Basmati Rice
- 2 1/2 cups water
- 2 tbsp rice vinegar
- pinch of salt
- 2 tsp sugar
- 1 large avocado, sliced
- 1 carrot, sliced into spears
- 1 small red bell pepper, seeded and sliced
- 1 persian cucumber, cut to matchsticks
- 2 sheets of roasted sushi seaweed (nori)
- 2 tbsp pickled ginger
- 1/2 tablespoon chopped cilantro
- 4 tbsp chopped scallions
- Black sesame seeds as desired
- 4 cubed pieces of cooked tofu
- 1/2 cup vegan mayo
- 2 or more tbsp Siracha
- Turn on rice cooker. Add water, rice, vinegar, sugar and salt to rice cooker. Set to cook. Place lit on top, cook until light and fluffy and water has been reabsorbed or it moves setting to heat. Allow rice to cool.
- Once it is cooled, about 15 minutes, layer the rice onto the seaweed (shinny side down) on a sushi rolling pad covered in plastic wrap. Spread about a cup of cooked rice on top, making sure that the rice covers the entire surface of the seaweed. Wet hands to press the rice down. Combine ingredients for Siracha mayo and lay that down first.
- Continue to lay each of the other toppings about an inch away from one end of the seaweed. Top with cilantro and or scallions (optional). Roll up sushi burrito. Place on paper sheets and roll up, slice and enjoy! Watch video for sushi rolling technique. Serve immediately.
For more sushi like flavor you can pickle your veggies in rice vinegar. You can also add additional rice vinegar once the rice is cooked.