There isn’t a sushi eater alive that does not appreciate a good burrito. If you examine the two closely, you’ll notice they are practically twins, if not one in the same.
Fortunately, we poached a recipe from Julia at No Face Plate that embodies the very same notion.
Burrito Sushi.↓
Photo Courtesy of No Face Plate.
Ingredients.↓
For filling:
• Queso Fresco (Vegan darlings – try some Daiya OR crumble a teeny bit of firm tofu, toss with lemon juice, nutritional yeast, salt and garlic powder)
• Refried Black Beans
• Salsa (Julia’s is pretty simple: handful cilantro, one large tomato diced fine, 2 cloves garlic, minced, 1/3 medium red onion diced fine as well, half a lime’s juice, 1 fresh jalapeno, again, fine dice, salt and pepper to taste)
• Sour cream (Again, darlings – Julia loves this recipe for Soy Sour Cream, give it a whirl or just leave it out!)
• Shredded Lettuce
• Avocado
• Chicken (optional)
For rice:
• 2 cups short grained white rice (“sushi” rice) washed
• 3 1/2 cups water mixed with 2 cubes faux-chicken boillion
• 1 tablespoon garlic, minced
• 1 tablespoon safflower
• 1 1/2 teaspoon turmeric powder
Photo Courtesy of No Face Plate.
Directions.↓
Boil the broth and seasonings and add rice, stir, and cover. Simmer over low heat for 20 minutes. Let sit 10, uncover and stir, and cool (either on the stove, or if you’re anxious to get burrito-sushi makin, in the freezer).
Be as conservative as possible. Use about 3/4 – 1 tablespoon of each filling, and you’ll still end up with jumbo rolls.
As long as you don’t add any oil or fat to the rice, it’ll maintain its stickiness enough so that you don’t have to add vinegar/sugar.
Just a piece of advice – if you’re making these for 5-6 hours in the future (and especially if they’re sitting overnight) double wrap these rolls with nori.
Slice, drizzle with hot sauce, skewer with festive toothpicks, and serve.
The Divvy Up.↓
Makes 6 Servings.
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