Sushi Burrito

August 7, 2019
|
10 minutes
Serves 2
INGREDIENTS:
  • 1 1/2 Tbsp mayonnaise
  • 1/2 - 2 tsp sriracha
  • 2 cups hot, cooked short or medium grain Japanese rice (labeled sushi or Calrose rice)
  • 1/2 tsp fine grain sea salt
  • 2 sheets nori seaweed, for sushi making
  • 4 red leaf lettuce leaves, torn into large pieces
  • 1 Harmons Vegan Farro Burger, cooked and cooled, cut into 1/2"-wide strips
  • 3 Campari or cocktail tomatoes, deseeded and cut into halves
  • 1/2 avocado, thinly sliced
DIRECTIONS:

In a small bowl, mix mayonnaise and 1/2 teaspoon of sriracha together. Add more of sriracha for a stronger, spicier flavor.

In a separate bowl, gently toss hot rice with fine grain sea salt.

On a clean cutting board or sushi rolling mat, place a sheet of nori, smooth, shiny side facing down. (It’s easier to roll it if you have a sushi rolling mat, but it still can be done without one!) Fill a small bowl with warm water to keep next to your work surface.

Dip your fingers in water, then use them to spread about 1 cup of rice evenly over nori, leaving about 1″ of nori at end opposite from you clear, so that you can seal your burrito. Continue dipping your fingers in water as needed to prevent rice from sticking to them.

Lay half of lettuce in a row about 1″ away from edge closest to you. Repeat with several strips of veggie burger, half of tomatoes, half of avocado slices, and some of spicy mayonnaise.

To roll your sushi burrito, place your thumbs under rolling mat and lift nearest edge of mat with your thumbs and index fingers. If you aren’t using a rolling mat, place your thumbs under nori. Hold fillings in place with rest of your fingers. Use mat to fold edge of nori over fillings. Pull back edge of bamboo rolling mat (so that you do not roll it into the sushi) and continue to roll tightly until whole burrito is complete. The inch of exposed nori at far end will seal the roll. You can also wet your finger and lightly moisten far end to seal more easily.

Wrap sushi burrito in a piece of parchment paper, twisting ends to seal burrito inside. Set aside and repeat process with remaining ingredients.

Using a sharp knife moistened with water, cut roll in half. Be careful not to push down too hard with the knife, which will cause pieces to be misshapen and will push rice out sides. A gentle sawing motion is best! If you are packing burritos to go, don’t cut them beforehand.

Watch us make it here!

https://www.lafujimama.com