Sushi Burritos

Ya I know, it’s basically a massive sushi roll but that’s the whole point ( LOL ) The awesome thing about sushi burritos is that they are super easy to eat on the go ( no chopsticks needed! ) and super filling ( always very important! )

On this day, I made these rolls with basically all the leftover veggies I had in the fridge. However, feel free to add whatever types of fillings you like. I’ve added everything from steamed sweet potatoes, to beetroot hummus, to sriracha aioli, to Korean Gochujang paste. There’s really no rules except for the large size of the roll. The whole idea is that it’s very BIG so you can eat it like a burrito.

The trick is the extra sheet of nori in the rolling process. I included a picture below so you can see what I mean. The instructions are below.

How to Prepare Rice ( makes about 2 large sushi burritos or 3 medium sushi burritos )

• 1.5 cups short grain rice ( white or brown )

• 1/4 cup seasoned sushi vinegar

• prepping sushi rice - I made my rice in a rice cooker using 1.5 cups of short grain white rice. To flavor the rice, I used about 1/4 cup of Marukan’s Organic Seasoned Rice Vinegar Dressing. You don’t have to flavor your rice but it gives it that authentic sushi rice flavor we all know and love. If you can’t find a seasoned vinegar you can make your own using a mixture of rice wine vinegar, salt and sugar. If you need help, there are a ton of videos on how to make seasoned sushi rice on YouTube.

*To prepare, cook rice according to the instructions. When finished, spoon hot rice into a large shallow bowl and mix in flavored vinegar. Let rice cool to the touch before making your rolls. Next, Take about 3/4 cup to one cup of the cooked rice and spread evening over one sheet of nori. Add second sheet of nori to the very end of first sheet and seal with water.

*Next, add your fillings and roll up sushi roll.

*I like using a bamboo rolling mat because it helps in making a nice“tight” roll. Seal roll with a little bit of water at the end and then wrap finished roll in either parchment or wax paper. Slice in half for easy eating.

Here’s a list of the fillings I used today

• shredded purple cabbage

• shredded carrots

• avocado

• sliced cucumbers

• bell pepper

• cilantro

• Yuzu Furikake another good Furikake option HERE

Other awesome fillings you could use

• steamed and sliced sweet potatoes ( I love the purple variety here )

• sliced mango

• grilled tofu or tempeh

• grilled mushrooms

• sliced sushi ginger

• guacamole

• sunflower sprouts

• green onions or chives

ENJOY!