A Mexican-Japanese fusion that you didn’t know you needed. Crispy, crunchy and packed full of flavour, this is the supersize sushi that needs to be tried.
Details
Servings
4 servings
Prep time
20 minutes
Cooking time
20 minutes
Dietary
Plant-Based / Vegan / Contains Gluten
Print
Ingredients
4 Nori Sheets
4 Tortilla Wraps
2 Cups cooked Sushi Rice
1 Cup julienned Carrots
1 Cup Cucumber, thinly sliced
1 Cup Avocado, sliced
1 Cup Red Cabbage, shredded
1/2 Cup Tofu or Tempeh, sliced and sautéed
Soy Sauce or Tamari for dipping
Method
- Wash 500g of sushi rice in cold water. Drain and add to a pan with 660ml cold water. Boil for 10 minutes at a low heat. Remove from the heat and let it rest with the lid on for a further 10 minutes. Dress with mirin and rice vinegar to taste.
- Lay a tortilla wrap topped with a nori sheet on a bamboo sushi rolling mat.
- Spread a thin layer of sushi rice over the nori, leaving about an inch at the top.
- Arrange a portion of julienned carrots, sliced cucumber, avocado, red cabbage, and sautéed tofu or tempeh in the centre of the rice.
- Roll the wrap tightly into a burrito shape using the bamboo mat.
- Repeat the process for the remaining nori sheets.
- Slice the sushi burritos in half and serve with your favourite dressing on the side.