Description
The Crispy Tofu and Avocado Sushi Burrito is a perfect fusion of sushi’s fresh flavors and a burrito’s hearty satisfaction. With crispy tofu, creamy avocado, and vibrant veggies wrapped in nori, this meal is as fun to make as it is to eat!
Ingredients
Sushi Rice:
- 1 cup sushi rice
- 3 tablespoons rice vinegar
- 1 tablespoon raw caster sugar
- 1/2 teaspoon sea salt
Crispy Tofu:
- 250 grams firm tofu
- 3 tablespoons potato or corn starch
- 1/2 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
Sushi Burrito:
- 6 nori sheets
- 1/4 cup chipotle mayonnaise
- 1/2 avocado, sliced
- 1/2 cup matchstick carrots
- 1/2 cup vegan kimchi
- 1/2 cup baby spinach
- 1 tablespoon Japanese pickled ginger
Instructions
Prepare the Sushi Rice:
- Rinse sushi rice until water runs clear.
- Combine rice with 1 1/4 cups cold water in a saucepan. Cover and bring to a boil over medium heat.
- Reduce heat to low and simmer for 15 minutes. Let sit, covered, for 15 minutes.
- Mix rice vinegar, sugar, and salt. Fold into the rice and let cool.
2. Make the Crispy Tofu:
- Wrap tofu in a towel and press gently to remove excess moisture. Cut into 4-inch blocks.
- Coat tofu with a mix of starch, salt, and cayenne pepper.
- Fry in sunflower oil over medium heat until golden and crispy on all sides. Drain on paper towels.
3. Assemble the Sushi Burrito:
- Lay two nori sheets side by side, overlapping slightly. Wet the overlap to seal.
- Spread sushi rice over the nori, leaving a 1-inch border.
- Add a smear of chipotle mayo, tofu, avocado, carrots, kimchi, spinach, and pickled ginger.
- Roll tightly, starting from the edge closest to you, sealing the far edge with water.
- Let the roll rest seam-side down, then slice in half and serve.
Notes
- Avoid overfilling to make rolling easier.
- Cool rice to room temperature to prevent soggy nori.
- Experiment with fillings like cucumber, bell peppers, or mango for variety.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Rolling, Frying
- Cuisine: Fusion