Sushi Burritos (a crowd favorite)
- Vegan Dad Cooks
- Feb 4, 2018
- 4 min read
I made a soup the last week from the cover of Bon Appetit magazine that had, as one of the main features, sauteed tofu that the kids absolutely loved. The soup (which came out really well!) was delicious, but the tofu was the greatest. So...this week when planning the menu I wanted to find a way to incorporate the tofu into a simple dish where it could really shine. I also had not made sushi in a while (we all like veggie sushi, but the hassle of making all of the rolls before they get soggy seems to get to me every time). And then, lightning bolt! What if I made the sushi, featuring the tofu, but only having to make 5 rolls total (and only one cut per roll)? Then my sushi burritos were born.
These were faced with a great deal of skepticism ("Why is the sushi so BIG?"), but when the burritos were ready, they disappeared quickly with a lot of gusto. And a hit worked its way onto our list of new favorites.
P.S. Don't be afraid of using a little wasabi as a condiment -- I thought it took the flavor right over the top!
Sushi Burritos Recipe
Ingredients:
- 2 cups sushi rice (rinsed in cold water until it runs clear, then soaked in cold water for 30 minutes before you cook it)
- 3 cups water
- 1/2 cup rice vinegar
- 3 tbsp. sugar (or 4 tbsp. brown rice syrup)
- 1 lb. extra firm tofu, sliced into 4 equal "sheets" (turn it on its side and slice 4 times so they are all the same width as the block, but not the same depth) and dried between paper towels
- 1/2 cup soy sauce
- 2 tbsp. brown sugar
- 3 carrots (peeled, sliced in half long ways and then cut into sticks by flipping the carrot and making 4 long slices)
- 1/2 daikon radish (thinly sliced in rounds -- I used a mandolin)
- 2 avocados (sliced)
- 1 cucumber (peeled, sliced in 3 long slices and then flip and slice in 5 slices, then cut resulting sticks in half)
- 5 (or 6) sheets of Nori (sushi seaweed sheets)
Optional
- Wasabi paste
- Pickled Ginger
- Sesame Seeds
- More Soy Sauce
Instructions:
1. Soak the rice for 30 minutes (after you rinsed it, per above).
2. Once the tofu has been "dried" (it is still wet, but less than it was), cut each of the four pieces into multiple strips. Should be about 5 strips per piece of tofu.
3. In a bowl or measuring cup, mix the soy sauce and brown sugar until well combined. In a flat baking dish (lasagna dishes work well for this), place tofu strips in one layer on the bottom and then pour the marinade on top. Let sit in the marinade for 20 minutes.
2. In last ten minutes of soaking the rice (step #1 above), bring the 3 cups of water to a boil.
3. Add rice to boiling water and bring to a boil, then reduce to a low simmer, cover and leave for 15 minutes.
4. While rice is cooking, in a small pan, mix the vinegar and the sugar (or brown rice syrup) over medium heat until the sugar dissolves and they are well mixed. Turn off pan and let sit until rice is done.
5. In a large sautee pan, heat the oil on medium-high heat and then add the tofu in a single layer. This will spatter because of the water in the tofu and soy sauce so BE CAREFUL. If you have a spatter guard, use that. If not, just be ready for it. You want to sautee the tofu for about 3 minutes on each side (until light brown and crispy). When the tofu is done, take it out and lay on a paper towel.
6. When the rice is done, let sit for 10 minutes covered. After it sits, put it into a GLASS BOWL (not a metal one) and pour the vinegar/sugar syrup (from step #4) over it and mix. Don't stir, but mix it in so that the rice stays nice and sticky.
7. Take a piece of Nori and spread about 1/5th or 1/6th (depends how many burritos you are making) over it. It should reach the top and bottom but leave a little strip on each side. NOTE: you will need to wet your hands to handle the rice because it is sticky.
8. In the middle of the rice, place a few piece of tofu, cucumber, carrots, radish, avocado and cucumber. If you want to add the optional ginger, wasabi, sesame seeds and more soy sauce, put that in too.
9. Roll the Nori from one side until it reaches the other side (like...a burrito). If you put too many things in it (I always do the first time around), unroll, take out a few and try again.
10. Using a sharp knife, slice the burrito in half and then put on a plate. ENJOY!
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