Whoever decided to fuse Mexican with Japanese flavours and roll them up in an upsized sushi roll has my unending gratitude. Portland, Oregon will forever be in my heart for introducing me to the sushi burrito and this Crispy Tofu Sushi Burrito brings a little Portland in to my home whenever I need it.
The sushi burrito or “sushirrito” has been around for a few years now but I only discovered it on our recent trip to the States. This happens a lot; trends happen and I remain oblivious perched in my house on a mountain until months sometimes years later, awareness creeps in. I don’t think anyone can accuse me of following fads because I generally don’t know what the fads are. For the longest time I thought LOL was “Lots of Love” and found it odd people I hardly knew were texting me love. I wish abridged text language was a fad but I think that fad is here to stay. Sorry “FIHTS”. LOL.
Like many trends, the sushi burrito’s origin is hazy with many staking claim to the original concept. One thing that seems consistent is that this fusion began on the West Coast a few years ago and has been marching east (and north and south) ever since. Origins aside I believe any opportunity to smoosh two of my favourite things in to one portable yet wonderfully messy meal is a gift from the kitchen gods. Add crispy tofu and I am a pig in mud.
HOW TO MAKE A GREAT SUSHI BURRITO | MY CRISPY TOFU SUSHI BURRITO
The trick to making a great sushi burrito is balance. Mexican flavours are robust and bold while Japanese flavours tend to be more subtle so finding a middle road where both cuisines shine is the trick to creating the perfect sushi burrito. I limit my Mexican ingredients to one or two. In this crispy tofu sushi burrito I use vegan chipotle mayonnaise and a touch of cayenne to bring in a little smoke and subtle spice.
The second trick is to inject as much flavour in to the roll as you can. Unlike traditional sushi, dipping a sushi burrito in to a bowl of soy sauce can be problematic unless you’re planning on a cereal bowl of soy. All the flavour needs to be in the rolls.
Simples, right?
- balance
- flavour and I will add,
- fun
Once, you’ve worked out your balance, it’s time to play. In order to create a burst of balanced flavour in my crispy tofu sushi burrito I added kimchi. I know, Korean. But it works so well with the other flavours and gives the roll a delicious tart lift. Besides, you should always play with your food.
Salty and crisp tofu, sweet sushi rice, creamy avocado with warming chipotle, pickled ginger and kimchi, this vegan sushi burrito is a fusion party. If you are looking for an exotic lunch or a fun dinner protect with the kids, you will love this crispy tofu sushi burrito. Simple, fun and hopefully not a fad. Enjoy, x.
Crispy Tofu Sushi Burrito Recipe
Ingredients
Sushi Rice
- 1 cup sushi rice
- 3 tbsp rice vinegar
- 1 tbsp raw caster sugar
- 1/2 tsp sea salt
Crispy Tofu
- 2 4-inch long blocks of firm tofu, 1 inch wide
- 3 tbsp potato or corn starch
- 1/2 tsp sea salt
- 1/4 tsp cayenne pepper
Sushi Burrito
- 4 nori sheets
- 1/4 cup chipotle mayonnaise
- 1/2 avocado, peeled and sliced
- 1/2 cup matchstick carrots
- 1/2 cup vegan kimchi
- 1/2 cup baby spinach
- 1 tbsp Japanese pickled ginger
Instructions
- Wash the sushi rice until the water runs clear. I wash and rinse mine at least 5 times.
- Add the washed rice to a medium saucepan - make sure it has a lid- and add 1 and 1/4 cups of cold water. Over low to medium heat bring the water up to a boil before turning the heat to low, popping on the saucepan lid, and cooking the water all the way down. When the water has absorbed, remove the rice from the heat and allow it to sit in the pot with the lid still on for 15 minutes.
- Meanwhile, combine the vinegar, sugar and salt in a small bowl and stir until the salt and sugar dissolves.
- After 15 minutes, gently transfer the rice to a glass or wooden bowl and, using a wooden spoon, carefully fold through the vinegar mixture. Cover the rice with a clean cloth and set it aside until it reaches room temperature.
- To prepare the tofu, wrap it in a kitchen towel and sit for 5 minutes to remove as much moisture as possible. After, slice the tofu in to 2 inch blocks.
- Place the corn starch, salt and cayenne pepper on to a small plate and drop the tofu in turning to coat all sides.
- Heat the sunflower oil in a large pan. Shake any excess starch from the tofu and pop each block in to the pan and fry each side for 2 minutes or until crisp. After cooking, place the tofu on an absorbent towel.
- To assemble the burrito, join two sheets of nori together by wetting the short edge of one and pressing it to the short edge of the other, rough ride up. We are looking to create a long nori length.
- Starting an inch from the edge, press the sushi rice in to the nori getting it as even as you can. Press enough rice to create a square 3 inches long and the width of the nori sheet. Follow with a good smear of chipotle mayonnaise, a line of crispy tofu blocks, a line of avocado slices, matchstick carrots, kimchi, baby spinach and pickled ginger.
- Starting from the edge closest to you, gently but firmly roll the nori away from you. Don't worry if the nori breaks a little, you will roll it a few times and cover any cracks. Run a line of cold water along the far edge of the nori to seal the roll. Lay the roll, seam side down, for a minute to seal properly. Slice the burrito in half to serve.
![Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed](http://scontent-ort2-1.cdninstagram.com/vp/9b62eb225aa88c73717b1f85ec8d6d6a/5D81B1E8/t51.2885-15/e35/s320x320/53425017_2026465847655903_4310692797615736546_n.jpg?_nc_ht=scontent-ort2-1.cdninstagram.com "Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed")
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