Two words: Sushi Burrito aka the infamous Sushirrito. Basically the greatest thing ever invented and I’m still kicking myself for not thinking of this idea sooner. These are very popular in major cities, most of which are seafood focused, for obvious reasons. But today we’re keeping it veg-friendly and packing this sushi burrito full of everything I love most! Give me all the veggies!
The beauty of this concept is ever-changing. You can add anything you’d like and change the flavor everytime you make it. I personally love the combo of sweet chili sauce and rice, it’s so simple but adds an insane amount of flavor, without the fat. Most sauces are packed full of oils, which can make something like this very high in calories (from fat) very quickly.
Now don’t get me wrong, I love fats – healthy fats. Which is why I’ve included avocado, but I’m not a fan of excess oils. I really try to keep that at a minimum. Again, my preference so please do whatever works best for you.
If you’re not interested in using a mock meat replacement, I completely understand. It’s not vital for this, in fact you can replace it with potatoes. I recently made this again with turmeric potato wedges in place of the chik’n and they were still incredible. Not a fan of potatoes? Feel free to use tofu, tempeh or even more veggies of your choosing. I’m a sucker for carbs. I think this would be killer with a pressed tofu that’s been marinated in teriyaki coconut aminos.
I really want to try a version of this that’s BLT inspired. Using my rice paper bacon and some sort of sun-dried tomato spread with tons of different lettuces and micro greens. That’s next up on my list! I’m going through a rice paper bacon phase, you might see more of it on the blog next month. So don’t hate me if you’re totally over that trend, cause I’m not.
I hope this was helpful for those of you looking for new ideas for lunch/dinner. This is a great option that can even be made the day before. Please let me know if you give it a try. I would LOVE to see your sushi burrito photos! You can tag me on Instagram @PlantPhilosophy and I’ll be sure to give it a “like” and leave a comment.
- 12 strips Simple Truth Meatless Grillers*
- 2 cups Sushi Rice, dried
- 1½ cups Romaine Lettuce, shredded
- ½ cup Carrots, shredded
- ¼ cup Purple Cabbage, shredded
- ½ Yellow Bell Pepper, thinly sliced
- ½ Avocado, sliced
- Sweet Chili Sauce, as desired
- 4 sheets of Nori
- 2 tbsp Rice Vinegar
- 1 tbsp Coconut Sugar
- 1 tsp Salt, or to taste
- Sesame Seeds, optional
- Measure and pour your sushi rice into a rice cooker. Be sure to rinse the rice until the water runs clear, to remove the excess starches. If you don't have a rice cooker, add 2 cups of uncooked sushi rice into a medium pot with 4 cups of water. Bring to a boil, reduce the heat to low, cover and cook for 20-25 minutes, or until tender.
- While the rice is cooking, wash and prep your veggies. Cutting to size.
- If using a mock meat, cook until your desired level of crispness is achieved. I used a mock chicken strip and cooked over medium heat until golden brown on both sides, about 5 minutes. Then coated in sweet chili sauce.
- Once the sushi rice is tender, transfer to a large bowl to help it cool faster. Add in 2 tbsp of rice vinegar, 1 tbsp of coconut sugar and salt, to taste. You can also add in sesame seeds or any spices you like best. Adding a dash of turmeric will turn your rice yellow!
- Lay a piece of parchment paper down to work on or use a cutting board.
- Place two sheets of nori, shiny side down. You want to overlap the edges vertically by about an inch. Creating one very long sheet to work with. To keep them from shifting, apply a few drops of water over the seam.
- Grab a bowl of cold water for your hands, this will help the rice not stick to your fingers as you work.
- Dip your hands into the water and grab rice and start packing it down onto the nori paper.
- You want to create a uniform, even layer that goes up leaving about 3-4 inches empty.
- Once the rice is down, add veggies to the section closest to you. I started with avocado slices and the chili mock chicken. You want to leave at least half of the rice bare.
- Drizzle sweet chili sauce over the rice portion that's not covered by veggies.
- Grab the edge of the nori nearest you and gently lift, folding over the veggies you've added. Begin to tuck and roll until you've reached the end of the nori without rice.
- Dunk your hand into the water bowl and gently coat the nori roll that's going to touch the nori without rice. This will create a seal and ensure it won't open.
- Let your sushi burrito rest for a minute, seam side down to create a bond for a better seal. You can also wrap in foil or parchment to keep everything together.
- Repeat the process for a second burrito, this recipe yields two.
- Cut in half and serve with a side of coconut aminos or more sweet chili sauce.
This recipe was sponsored by Simple Truth and is free from 101 artificial preservatives and additives most commonly used. Available exclusively at the Kroger® Co. Family of Stores.