ROLL UP YOUR SLEEVES for this tasty Spicy Sushi Burrito Recipe (スパイシーな寿司ブリトーレシピ)

raw fish

🥗Healthier: tofu

💰Cheaper: cooked shrimp

Tofu is a plant-based protein, while cooked shrimp is often more affordable.

spicy mayo

🥗Healthier: sriracha

💰Cheaper: mayo with hot sauce

Sriracha provides a spicy kick with fewer calories.

nori sheets

🥗Healthier: rice paper

💰Cheaper: lettuce leaves

Rice paper is gluten-free and lettuce provides a fresh crunch.

sushi rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is a healthier grain alternative, while white rice is more economical.

Rinse and drain the sushi rice 2-3 times to remove excess starch.

Heat 1 cup of water with the rice on medium high until it bubbles, then stir.

Turn heat to medium low, cover, and cook for 15 minutes.

Turn off the heat and let it steam for 10 minutes.

Transfer rice to a large mixing bowl and mix in 3 tablespoons rice vinegar and a pinch of salt, patting the rice to cool it faster.

Chop 1 heirloom purple carrot into thin matchsticks.

Finely chop 2 sticks of green onion and slice 1 quarter of a red bell pepper.

Place the veggies on a plate along with cucumber sticks.

Mash 1 large avocado in a bowl and mix in 2-3 teaspoons wasabi.

Place a sheet of nori onto a sushi mat and spread a thin layer of rice on it, leaving an inch at the top.

Spread the wasabi avocado mixture onto the rice.

Assemble the burrito with fried tofu, red bell pepper, cucumber, broccoli sprouts, chickpea mayonnaise, sriracha, green onion, and carrots.

Sprinkle white and black sesame seeds and add a few leaves of romaine lettuce.

Roll the nori tightly, pressing in the ingredients and sealing with the exposed rice.

Wrap the burrito in parchment paper and twist the sides to maintain pressure.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens