Yes, you read that right. We’re going cross-continental! We’ve taken the best of Japan and Mexico and merged them to create this super healthy and delicious lunch or light dinner. Don’t be intimidated by rolling your sushi burritos – once you get the hang of it, the process is a breeze! Feel free to experiment with different additions, toppings and condiments. Play with adding, peppers, tofu, peanuts, spring onions and chilli slices! If you don’t have vegan mayo at the ready to whip up our dipping sauce, you can always go for classic soy sauce.
Ingredients:
For the Burrito:
2 cup sushi rice
4 tablespoon rice vinegar
2 tablespoon sake (optional)
4 soy paper or 4 nori sheets
1/2 steamed sweet potato
½ cucumber, thinly sliced
½ carrot, thinly sliced
½ avocado, thinly sliced
¼ cup raw red cabbage
Fresh Cilantro
For the Miso Wasabi Mayo:
2 tbsp Vegan Mayo
1 tsp Minsed Raw Garlic
1/2 tsp Chili Garlic Sauce
1/2 tbsp Miso Paste
1/2 tsp Wasabi
1/2 tbsp Lemon Juice
Method:
For the Burrito:
1. To make the mayo, simply combine the ingredients, stir and set aside.
2. Make Your favorite sushi rice, according to package directions. We cook 2 tbsp sake into the rice and put in 4 tbsp rice vinegar after rice is cooked.
3. Layer a soy or nori sheet flat. Scoop on about 1 cup rice. Wet your fingers and spread rice evenly across the nori sheet. Top with a couple strips of sweet potato cucumber, carrot, avocado, red cabbage, cilantro, and wasabi miso mayo.
4. Roll the soy or nori sheet away from you, tucking in all of the toppings. Add an extra sheet to the bottom to make big fatty burritos. Just wet the edge a bit to seal the sheets and roll with a bamboo mat if you have or some wax paper. To store for later, wrap in foil or wax paper and store in the fridge! Great go on the go or as a super healthy work or school lunch! For more of EarthyAndy’s mouth-watering vegan recipes, click here.