Description
Delicious and healthy Sushi Burrito filled with sushi rice, veggies, kimchi and your choice of ahi, tofu or smoked salmon. GF and Vegan adaptable.
Ingredients
Units
Scale
SUSHI RICE ( makes 2 cups cooked)
- 1 cup short-grain Japanese rice (short-grain sushi rice, cal-rose rice) rinsed well.
- 1 cup + 2 tablespoons water
- 2 tablespoons seasoned rice vinegar
- 2 teaspoons sugar
- 1/2 teaspoon salt
Sushi Burrito
- 2 nori sheets ( seaweed)
- 1 cup cooked sushi rice
- 1–2 teaspoon chili sauce or sriracha sauce
- 1/2 cup match stick carrots ( or strips of cucumber, bell pepper, cabbage or daikon)
- 1/2 an avocado, sliced
- 3–4 ounces ahi tura, smoked salmon or baked tofu ( Trader Joe’s Sriracha Baked Tofu is good)
- 1/4 cup kimchi ( or pickled veggies or pickled ginger)
- 1/8 cup fresh cilantro or scallions
- If you like creaminess, add a squirt of sriracha mayo or this vegan Mexican Chipotle Sauce
Instructions
- Make the sushi rice: Rinse the rice 5-10 times in cool water, and drain. Place in medium sauce pan on the stove with the water. Bring to a boil over high heat, and immediately cover with a tightly fitting lid, then simmer on low heat for 15-18 minutes, until the water has been absorbed. Turn heat off and let it sit covered for 10 minutes. Place it in a bowl and spread it out. Add the remaining ingredients, gently incorporating them with a wood spoon, being careful not to break the rice. Rice is ready when it has cooled to body temperature. Rice can be made ahead.
- Prep ingredients: While the rice is cooking prep your veggies and protein.
- Make the Sushi Burrito: 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 (to help keep it dry) then wrap in foil or plastic.
Notes
If subbing brown rice, cook it according to the directions on the package ( it will need to cook longer with more water), then season the same.
Nutrition
- Serving Size: 1 burrito
- Calories: 233
- Sugar: 2.6 g
- Sodium: 458.5 mg
- Fat: 6 g
- Saturated Fat: 0.9 g
- Carbohydrates: 30.5 g
- Fiber: 4.4 g
- Protein: 14.1 g
- Cholesterol: 16.6 mg