Brown Rice Sushi Burritos [Vegan]

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Take your lunch to the next level with these surprisingly simple Sushi "burritos". Essentially they're just unsliced sushi rolls but you can fill them with what ever you want and customize them to fit your style!

Calories

300

Serves

Cook Time

Ingredients

For the Rice:

1 cup uncooked brown rice (or about 2 cups already steamed rice)
1/2 teaspoon Himalayan pink sea salt
2 tablespoons sushi seasoning
1 teaspoon sugar
1 teaspoon rice vinegar

For the Filling:

8 ounces tofu or tempeh
1 large carrot, julienned
1 red bell pepper, seeded and thinly sliced
1 medium zucchini, julienned
1 medium (ripe) avocado, pitted and sliced

For the Sushi:

8 sheets roasted nori (sushi seaweed)
black sesame seeds
Soy sauce for serving

Preparation

For the Rice:

Cook the rice according to package instructions until al dente. (If using cooked rice you may skip this step.) Add about 1 cup of water and the salt to the already cooked rice and place over low heat, covered.
Stir every few minutes until the water is absorbed and the rice is a bit sticky. Remove from heat and stir in the sushi seasoning (if using) and allow it to cool completely before making sushi burritos. Cold rice is the best to work with.

For the Filling:

Spread a sushi mat out on your counter or work surface (You can also use a towel or a place mat.) Take 2 sheets of nori and lay them so they overlap for about 2 inches. Wet your hands and spread about 1/2 cup of the rice onto the top sheet of nori. Sprinkle with sesame seeds as desired and layer your veggies and meat to form a line from side to side.
Now slowly start rolling up the end with the rice and applying pressure as you roll. Continue until completely rolled. Wrap the roll in plastic wrap or parchment paper and allow it to set for about 10 minutes.
Serve with soy sauce and any of your favorite sushi condiments.

Nutritional Information

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AUTHOR & RECIPE DETAILS

Delicious, sometimes healthy, usually crazy, and always unpredictable recipes.

Tori Cooper is the writer and baker behind the food blog Gringalicious where she shares her delicious, sometimes healthy, usually crazy, and always unpredictable recipes. She lives with her family in the Patagonia region of the Andes mountains in southern Chile and spends her leisure time dreaming up new ways to make simple ingredients taste awesome.