/gheeː peaː teaː/
Servings: 2 | 0 minutes | 550 kcal
The Sushi Burrito, also known as a sushi wrap, is a fusion dish that originated in America. The concept is a blend of Japanese sushi roll and a Mexican burrito, creating a handheld, easy-to-eat meal.
One evening, after a long day at the restaurant, I was torn between craving sushi and a burrito. So, I thought, why not both? Thus, the 'Vegan Sushi Burrito' was born!
Ingredients
- 200 grams Extra-firm tofu
- 4 teaspoons Teriyaki sauce
- 2 cups Sushi rice
- 2 pieces Nori sheets
- 1 pieces Avocado
- 1 pieces Cucumber
- 1 pieces Carrot
- 1 pieces Red bell pepper
Instructions
- Begin by pressing the tofu to remove excess water and then cutting it into stick shape.
- Preheat your oven to 200°C (400°F). Arrange the tofu on a baking sheet in a single layer. Drizzle with teriyaki sauce, ensuring each piece is well coated. Bake for 20 minutes, or until the tofu is crispy and golden.
- While the tofu is baking, prepare your sushi rice according to its packaging' instructions.
- Slice the avocado, cucumber, carrot, and bell pepper into thin, long strips.
- On a sushi mat, place a nori sheet. Spreading a thin layer of sushi rice on the nori, leaving about an inch at the top for sealing the wrap.
- Layer your veggies and tofu in the centre of the rice. Roll the sushi mat tightly, applying a bit of water to the top edge of the nori to seal it.
- Slice your sushi burrito in half and enjoy it with some extra teriyaki sauce!