I’m not sure that this is for everyone, but it has become one of my favorite lunches – a Sushi Burrito! What I love about this is how fresh and flavorful it is, and packed full healthy veggies. It’s fully customizable! Today I’ve used wholesome brown rice, ahi tuna, avocado, carrots, cilantro and kimchi – but feel free to adapt it as you like. Keep it vegan by using tofu, seasoned seitan or shiitake mushrooms instead of fish, or if raw fish makes you squeamish, smoked salmon or lox is a great option too. Swap out these veggies for what you already have on hand, like cucumber, daikon, cabbage, grated beets, radishes. You could even swap out the rice for quinoa, or possibly cauliflower rice. Kimchi, chili paste and fresh herbs give it the flavorful punch I love so much! A balanced healthy lunch, especially great if you have leftover rice.
Start by attaching two pieces of nori together, by wetting one edge with water, keeping the rough sides up. Overlap by an inch or two.
Then start filling! Spread the seasoned room temperature rice out as evenly possible. I like adding chili paste or sriracha for flavor. Keep in mind, it’s harder to dip the sushi burrito in a sauce, so I put the flavorful sauce inside. For added creaminess, try adding some of this vegan Mexican Chipotle Mayo, or even sriracha mayo. Super tasty!
Then just start filling with veggies and kimchi. For me personally, kimchi is KEY to the great flavor here. You could also sub pickled ginger, or pickled veggies or pickled onions — you want the pickled flavor, for sure.
Add fresh ahi tuna, or tofu or your choice of protein. This sounds crazy but you can even add beans! It’s a burrito remember?! I also load it up with cilantro and scallions.
Then start rolling, wetting the last inch of nori with water to seal. Let it sit, seam side down on the counter for just a couple of minutes.
This is big enough to share with my husband, so I usually cut it in half.
Cut in half, or pack up it, wrapping in a paper towel, then foil or plastic wrap.
Delicious and healthy Sushi Burrito filled with brown rice, veggies, kimchi and your choice of ahi, tofu or smoked salmon. GF and Vegan adaptable.
SUSHI RICE ( makes 2 cups cooked)
- 1 cup sushi rice, rinsed 5 times ( if using brown rice see notes)
- 1 cup water
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon mirin
1 Sushi Burrito
- 2 nori sheets ( seaweed)
- 1 cup cooked sushi rice
- 1–2 teaspoon chili sauce or sriracha sauce
- ½ cup match stick carrots ( or strips of cucumber, bell pepper, cabbage or daikon)
- ½ an avocado, sliced
- 3–4 ounces ahi tura, smoked salmon or baked tofu ( Trader Joe’s Sriracha Baked Tofu is good)
- ¼ cup kimchi ( or pickled veggies or pickled ginger)
- ⅛ cup fresh cilantro or scallions
- If you like creaminess, add a squirt of sriracha mayo or this vegan Mexican Chipotle Sauce
Make rice. Rinse and drain the rice and place in a small pot on the stove with 1 cup water. Bring to a boil over high heat, and immediately cover, then simmer on low heat for 15 minutes. Turn heat off and do not open the lid. Let it sit for 10 minutes. Place it in a bowl and spread it out. Add the remaining ingredients, gently incorporating with a wood spoon, being careful not to break the rice. Rice is ready when it has cooled to body temperature.
Attach two sheets of nori together wetting one inch of one side with water- keeping rough sides up. See photos. You will have one long sheet.
Spread 1 cup sushi rice evenly all the way to the side edges, leaving about 1 inch in front. ( see photos).
Spread rice with the chili paste.
Layer carrots, avocado, kimchi ( drain it first) , ahi ( or alternative), cilantro and the creamy sauce if using, in the center of the rice. Gently roll it up, wetting the last inch of the nori ( with water) to seal. Place on a paper towel seam side down. Let sit one minute, then cut in half.
If packing for lunch, wrap it up in a paper towel, then wrap in foil or plastic.
If subbing brown rice, cook according to directions, then season the same.