Veggie Sushi Burrito

Veggie Sushi Burrito

from somethingnutritiousblog.com
Main
60 min
3 servings
300 kcal / serving

Tofu & veggie sushi burritos! A fun take on the classic sushi roll made with a plant-based twist. This recipe was made in partnership with the USA Rice Federation, but all opinions are my own. Veggie Sushi Burritos These veggie filled sushi burritos are truly such a fun meal to make. They’re essentially an extra-large Tofu & veggie sushi burritos! A fun take on the classic sushi roll made with a plant-based twist. This recipe was made in partnership with the USA Rice Federation, but all opinions are my own

Ingredients

  • 1 cupu.s-grown sushi rice
  • 2 cupswater
  • 1 ½ tbsprice vinegar
  • 1 tbspwhite sugar
  • 1 tspsalt
  • 1 tbsptoasted sesame seeds
  • 1block extra firm tofu
  • ⅓ cupcoconut aminos
  • 1 tspsriracha
  • ½ tspsalt
  • 3slices nori sheets
  • 1avocado, sliced
  • 2persian cucumbers, sliced
  • 1 ½ cupsshredded carrots
  • 2scallions, thinly slices
  • ⅓ cuptoasted peanuts
  • 1mango, sliced
  • ½ cupmayo, use vegan if necessary
  • ⅓ cupsriracha
  • 1 tspsesame oil

Directions

  1. 1

    Preheat the oven to 400 F

  2. 2

    Pat the tofu dry and slice it into strips. Marinate it in the coconut aminos, salt and sriracha and layer it in a baking dish. Bake it for about 35-40 minutes, flipping halfway.

  3. 3

    Rinse your sushi rice in a colander until the water runs clear. Add it to a pot with the 2 cups of water, cover it and bring it to a boil. Once boiling, reduce heat and let it simmer for about 15-18 minutes until all of the water is absorbed. Turn the heat off and let it sit for 10 minutes, then fluff it with a fork. Season with the rice vinegar, salt, sugar and sesame seeds

  4. 4

    To prepare the burritos, spread about  ¾ cup of the rice mixture onto a nori sheet. Use wet hands or a rubber spatula to spread it around evenly.

  5. 5

    Prepare the spicy mayo by whisking the ingredients together until smooth.

  6. 6

    To make the burritos, layer the tofu and all of the fillings in a row onto the rice, leaving about ½ inch from the bottom. Take the bottom of the nori sheet and roll everything tightly into a large roll. Wrap each roll in parchment paper like a burrito, then slice in half. Repeat with remaining rice and fillings.

  7. 7

    Serve with spicy mayo and low-sodium soy sauce to dip.