Sushi Burrito Recipe: A Fusion Delight
Introduction
Sushi burritos are a delightful fusion of two beloved cuisines: Japanese sushi and the convenience of a burrito. Perfect for a quick lunch or a fun dinner, this vegan sushi burrito combines the freshness of sushi with the heartiness of a burrito. With vibrant vegetables, savory vegan chicken or grilled tofu, and perfectly seasoned sushi rice, this dish is a must-try for anyone looking to add some excitement to their plant-based meals.
The Versatility of Sushi Burritos
Sushi burritos are incredibly versatile and customizable. They offer a creative way to use up leftovers and incorporate a variety of flavors and textures. Whether you’re a sushi aficionado or new to plant-based eating, this recipe provides a satisfying and nutritious meal option. Plus, they are easy to pack and take on the go, making them perfect for picnics, work lunches, or a quick meal at home.
Veganizing the Classic
Traditionally, sushi includes fish and seafood, but this vegan version swaps in delicious alternatives like vegan chicken or grilled tofu, along with an array of fresh, crunchy vegetables. The pickled radish and red cabbage add a tangy punch, while the creamy vegan mayo ties everything together. The addition of baked sweet potato fries gives a unique twist, adding a sweet and savory element to the burrito.
Substitutes and Variations
One of the best aspects of making sushi burritos is the ability to tailor them to your preferences or what you have on hand. Here are a few variations and substitutions you can try:
- Protein Options: Instead of vegan chicken or tofu, you could use tempeh, seitan, or even jackfruit for a different texture and flavor.
- Vegetables: Feel free to add or substitute any vegetables you like. Bell peppers, spinach, or radishes can add extra crunch and color.
- Sauces: Along with vegan mayo, try adding a drizzle of sriracha, teriyaki sauce, or a splash of soy sauce for an extra flavor boost.
- Rice: While sushi rice is ideal, you can also use brown rice or quinoa for a different texture and added nutritional benefits.
Sushi Burrito Recipe
Savor the flavors of our Vegan Sushi Burrito! Packed with fresh veggies, pickled radish, and your choice of vegan chicken or grilled tofu, wrapped in a nori sheet with seasoned sushi rice. Perfect for a healthy and delicious meal!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Cuisine: Japanese Cuisine
- Diet: Vegan
Ingredients
For the Sushi Rice:
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tbsp sugar (use maple syrup for WFPB)
- 1 tsp salt
For the Pickled Vegetables:
- 1 cup radishes, thinly sliced
- 1 cup red cabbage, thinly sliced
- 1 cup water
- 1 cup white vinegar
- 2 tbsp sugar (use maple syrup for WFPB)
- 1 tbsp salt
- 1 tsp mustard seeds (optional)
- 1 tsp peppercorns (optional)
- 2 cloves garlic, peeled and smashed (optional)
For the Filling:
- Nori sheets (whole)
- Vegan mayo (use homemade version for WFPB)
- Cucumber, julienned
- Carrot, grated
- Pickled red cabbage
- Vegan chicken or grilled tofu, sliced
- Baked sweet potato fries (without oil for WFPB)
- Edamame
- Spring onion, chopped
- Avocado, sliced
- Fresh cilantro (optional)
Homemade Vegan Mayo (for WFPB):
- 1 cup cooked chickpeas (or white beans)
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1–2 tbsp apple cider vinegar
- 1 clove garlic
- Salt to taste
- Water (to adjust consistency)
Instructions
Prepare the Sushi Rice:
- Rinse the Rice: Rinse 2 cups of sushi rice under cold water until the water runs clear. This removes excess starch.
- Cook the Rice: In a rice cooker or pot, combine the rinsed rice with 2 1/2 cups of water. If using a pot, bring to a boil, then reduce the heat to low, cover, and cook for 20 minutes. Remove from heat and let it sit, covered, for 10 minutes.
- Season the Rice: In a small bowl, mix 1/4 cup rice vinegar, 2 tbsp sugar (or maple syrup for WFPB), and 1 tsp salt until dissolved. Gently fold this mixture into the cooked rice. Allow the rice to cool to room temperature.
Pickling the Radish and Cabbage:
- Prepare the Vegetables: Thinly slice the radishes and red cabbage. Place them in separate jars or bowls.
- Make the Pickling Brine: In a saucepan, combine 1 cup water, 1 cup white vinegar, 2 tbsp sugar (or maple syrup for WFPB), and 1 tbsp salt. Add mustard seeds, peppercorns, and garlic if using. Bring the mixture to a boil, stirring to dissolve the sugar and salt.
- Pickle the Radishes and Cabbage: Pour the hot brine over the sliced radishes and cabbage, ensuring they are fully submerged. Let them sit at room temperature until cooled, then cover and refrigerate for at least 1 hour. For best results, let them pickle overnight.
Prepare the Homemade Vegan Mayo (for WFPB):
- In a blender or food processor, combine 1 cup cooked chickpeas, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1-2 tbsp apple cider vinegar, 1 clove garlic, and salt to taste.
- Blend until smooth, adding water as needed to achieve the desired consistency.
Assemble the Sushi Burrito:
- Prepare the Nori Sheet: Place a whole nori sheet, shiny side down, on a sushi mat.
- Spread the Rice: Wet your hands with water to prevent sticking, then spread a thin, even layer of sushi rice over the nori sheet, leaving a 1-inch border at the top edge.
- Add Vegan Mayo: Spread a thin layer of vegan mayo (or homemade vegan mayo for WFPB) over the rice.
- Layer the Ingredients: Arrange the pickled radish, cucumber, grated carrot, pickled red cabbage, vegan chicken or grilled tofu, baked sweet potato fries, edamame, spring onion, avocado slices, and fresh cilantro (if using) in a horizontal line across the middle of the rice-covered nori sheet.
Roll the Sushi Burrito:
- Start Rolling: Using the sushi mat, lift the edge of the nori sheet closest to you and fold it over the filling, tucking it in tightly.
- Continue Rolling: Continue to roll the sushi burrito away from you, using the mat to apply gentle pressure and keep the roll tight. Wet the top border of the nori sheet with a little water to seal the roll.
- Finish and Serve: Slice the sushi burrito in half, if desired, and serve immediately. Enjoy your delicious and colorful creation!
Notes
Tips:
- Feel free to mix and match ingredients based on what you have available in your fridge and larder. This recipe is perfect for using up leftovers!
- For a Whole Food Plant-Based (WFPB) option, make sure to use maple syrup instead of sugar, homemade vegan mayo, grilled or baked tofu instead of vegan chicken, and oil-free baked sweet potato fries.
Nutrition
- Serving Size: 1
- Calories: 400 per serving
- Fiber: 7 grams per serving
- Protein: 12 grams per serving
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