Name: Vegan Sushi Burrito
Yield: Makes 4 burritos.
Ingredients: 4 cups (1 L) cooked hot U.S. sushi rice; ¼ cup (60 mL) seasoned rice vinegar; 2 tbsp (30 mL) mirin; ½ tsp (2 mL) salt; 210 g smoked tofu, grated; 1 tbsp (15 mL) oil; 2 tsp (10 mL) soy sauce; 2 tsp (10 mL) maple syrup; 3 tbsp (45 mL) vegan mayo; 1 tbsp (15 mL) hot sauce; 6 sheets nori; 2 cups (500 mL) baby spinach; 1 cup (250 mL) julienned English cucumber; 1 cup (250 mL) julienned carrot; 1 cup (250 mL) julienned red cabbage; 1 cup (250 mL) julienned apple; 1 avocado, sliced; ½ cup (125 mL) store bought fried onions; 4 tbsp (60 mL) pickled ginger, chopped; 4 tbsp (60 mL) sliced green onion; 4 tsp (20 mL) tahini; 4 tsp (20 mL) teriyaki sauce

Good and good for you! Canada’s new Food Guide encourages Canadians to consume plant-based foods more often, which is easier to do with delicious recipes like this one on hand. This vegan sushi burrito is loaded with nature’s bounty, packed with flavour, and a more than satisfying meal or sharable snack.

Ingredients

4 cups (1 L) cooked hot U.S. sushi rice

¼ cup (60 mL) seasoned rice vinegar

2 tbsp (30 mL) mirin

½ tsp (2 mL) salt

210 g smoked tofu, grated

1 tbsp (15 mL) oil

2 tsp (10 mL) soy sauce

2 tsp (10 mL) maple syrup

3 tbsp (45 mL) vegan mayo

1 tbsp (15 mL) hot sauce

6 sheets nori

2 cups (500 mL) baby spinach

1 cup (250 mL) julienned English cucumber

1 cup (250 mL) julienned carrot

1 cup (250 mL) julienned red cabbage

1 cup (250 mL) julienned apple

1 avocado, sliced

½ cup (125 mL) store bought fried onions

4 tbsp (60 mL) pickled ginger, chopped

4 tbsp (60 mL) sliced green onion

4 tsp (20 mL) tahini

4 tsp (20 mL) teriyaki sauce

Directions

In a medium bowl, stir together hot rice, vinegar, mirin, and salt.

In a non-stick skillet, sauté tofu with oil, soy and maple over medium heat for 4-5 minutes until dried and firm. Let cool; combine in a bowl with mayo and hot sauce.

Lay 1 sheet nori rough side facing up, break another sheet into quarters; wet middle edges of left and right side of nori and overlap with 1 quarter piece on each side. This will help seal the ends of the burrito. With wet fingers, spread 1 cup rice evenly over nori sheet leaving the top and bottom ½” inch as well as the 2 extra side pieces clean. Arrange ½ cup spinach leaves in centre; top with ¼ cup each cucumber, carrot, cabbage, apple, ¼ tofu, ¼ avocado, 2 tbsp fried onions, 1 tbsp pickled ginger, 1 tbsp green onion, 1 tsp tahini and 1 tsp teriyaki sauce. Roll from bottom up tucking inside pieces halfway into roll. Burrito should sit seam side down. Slice burrito in half with a wet knife. Repeat steps to make 4 burritos.

Vegan Sushi Burrito

Ingredients

Directions

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