Sushi Burrito
Ingredients:
- 277.5 g (1½ cups) sushi rice
- 360 ml (1½ cups) + 2–3 tbsp water
- 60 ml (¼ cup) rice vinegar
- 1 pinch of salt
- 350 g (12.3 oz) extra firm tofu
- 5 ml (1 tsp) toasted sesame oil
- 10 ml (2 tsp) maple syrup
- 10 ml (2 tsp) soy sauce
- 5 ml (1 tsp) dark soy sauce
- 30.5 g (½) carrot
- 1 mini cucumber, thinly sliced lengthwise or into ribbons
- 1 ripe avocado, thinly sliced
- 1 handful of micro greens
- 1 cup plant-based mayo
- 3 tbsp sriracha
- 3 sheets nori
- 3 tsp toasted white sesame seeds
Equipments:
- Small saucepan with tight-fitting lid (for rice)
- Wide flat bowl (for seasoning rice)
- Non-stick pan or cast-iron skillet (for tofu)
- Bamboo sushi mat or clean kitchen towel
- Sharp knife
- Small bowl of water (to wet hands and knife)
- Squeeze bottle or piping bag (for sriracha mayo)
- Paper towels (for pressing tofu)
Features:
Refined Sugar-Free
Nut-Free
Nutrition:
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Rinse the sushi rice until the water runs completely clear before cooking — this removes the surface starch that would otherwise make the rice gummy instead of glossy and just sticky enough to hold its shape.
Instructions:
- Cook the sushi rice: Rinse the rice in cold water until the water runs completely clear — this is essential for a non-sticky, glossy result. Add the rinsed rice to a saucepan with 1½ cups + 2–3 tbsp water. Bring to a boil over high heat, then immediately reduce to the lowest heat setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, lid on, for 10 minutes. Do not lift the lid while cooking.
- Season the rice: While the rice steams, mix together the rice vinegar and a pinch of salt. Transfer the hot rice to a wide, flat bowl — a wooden or ceramic bowl is ideal as metal retains heat. Pour the vinegar mixture over the rice and fold gently with a spatula using wide, slicing motions. Fan the rice as you fold to help it cool quickly to room temperature and develop that signature glossy sheen. Let it cool completely before assembling.
- Cook the crispy tofu: Press the tofu firmly with paper towels or a tofu press to remove as much moisture as possible. Cut into thin strips or crumble into chunky pieces. In a small bowl, mix together the sesame oil, maple syrup, soy sauce, and dark soy sauce to make the glaze. Heat a non-stick pan over medium-high heat. Add the tofu and cook for 3–4 minutes without moving, until a golden crust forms on the bottom. Flip and cook another 3 minutes. Pour the glaze over the tofu and toss to coat — the sugars in the maple syrup will caramelise and coat the tofu in a sticky, lacquered finish. Cook for another 1–2 minutes until deeply golden. Set aside to cool slightly.
- Make the sriracha mayo: Whisk together the plant-based mayo and sriracha in a small bowl until smooth. Taste and adjust heat — add more sriracha for fire, more mayo to mellow. Transfer to a squeeze bottle or piping bag for easy drizzling.
- Prep the fillings: Julienne the carrot into fine matchsticks. Slice the cucumber into thin strips or ribbons. Slice the avocado thinly. Have the micro greens, sesame seeds, and sriracha mayo ready to go before you start rolling.
- Assemble the sushi burritos: Lay a sheet of nori on a clean, dry surface or bamboo mat, rough side up. With wet hands, spread a generous, even layer of cooled sushi rice over the entire nori sheet, leaving a 3 cm border along the top edge. The rice layer should be about 5–6 mm thick — substantial enough to hold the fillings when rolled.
Arrange the fillings horizontally across the centre of the rice: a row of crispy tofu, sliced avocado, carrot, cucumber, and a small handful of micro greens. Drizzle generously with sriracha mayo. Sprinkle with 1 tsp toasted sesame seeds. - Roll like a burrito: Fold the bottom edge of the nori up and over the fillings, tucking it tightly underneath. Fold in both sides like a burrito, then roll forward firmly and evenly, applying pressure as you go to keep it tight and compact. The nori will seal itself with the moisture from the rice. If needed, dab the top edge with a little water to seal. Repeat for the remaining 2 rolls.
- Slice and serve: Using a sharp, wet knife, slice each burrito in half at a slight diagonal for the best presentation. Arrange cut-side up on a plate. Drizzle with extra sriracha mayo and garnish with a pinch more sesame seeds and micro greens. Serve immediately.
Notes: The key to a sushi burrito that holds together is cooled rice and a confident roll — don't be timid when wrapping. Slightly warm rice is fine but hot rice will make the nori rubbery and tear. The dark soy sauce in the tofu glaze is the secret weapon: it gives deep colour and intense savoury flavour beyond what regular soy alone can do.
Storage: Sushi burritos are best eaten immediately — the nori softens and the rice firms up within a few hours. If making ahead, keep all components separate and assemble just before eating. The tofu can be cooked up to 2 days ahead and reheated in a pan for 2 minutes.
Variations: Mix crumbled tofu with sriracha mayo before adding to the burrito for a spicy tuna-style effect. Add thin slices of ripe mango alongside the avocado for a tropical sweet-heat combination. Add a small handful of crispy fried shallots or panko breadcrumbs inside the roll for extra crunch. Use tamari instead of soy sauce and check your nori and mayo are certified GF for a gluten-free version.
Serving Suggestions: Serve with extra sriracha mayo for dipping, edamame on the side, and a light cucumber or seaweed salad.
Every ingredient here earns its place, but a few really shape the dish. The sushi rice adds a neutral, hearty base that soaks up the surrounding flavors. The rice vinegar adds tang that cuts through richness and balances the flavors. The extra firm tofu provides protein and soaks up the surrounding flavors. The toasted sesame oil adds a toasty, nutty finish.
Sushi Burrito
Ingredients:
- 277.5 g (1½ cups) sushi rice
- 360 ml (1½ cups) + 2–3 tbsp water
- 60 ml (¼ cup) rice vinegar
- 1 pinch of salt
- 350 g (12.3 oz) extra firm tofu
- 5 ml (1 tsp) toasted sesame oil
- 10 ml (2 tsp) maple syrup
- 10 ml (2 tsp) soy sauce
- 5 ml (1 tsp) dark soy sauce
- 30.5 g (½) carrot
- 1 mini cucumber, thinly sliced lengthwise or into ribbons
- 1 ripe avocado, thinly sliced
- 1 handful of micro greens
- 1 cup plant-based mayo
- 3 tbsp sriracha
- 3 sheets nori
- 3 tsp toasted white sesame seeds
Equipments:
- Small saucepan with tight-fitting lid (for rice)
- Wide flat bowl (for seasoning rice)
- Non-stick pan or cast-iron skillet (for tofu)
- Bamboo sushi mat or clean kitchen towel
- Sharp knife
- Small bowl of water (to wet hands and knife)
- Squeeze bottle or piping bag (for sriracha mayo)
- Paper towels (for pressing tofu)
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The sushi rice adds a neutral, hearty base that soaks up the surrounding flavors. The rice vinegar adds tang that cuts through richness and balances the flavors. The extra firm tofu provides protein and soaks up the surrounding flavors. The toasted sesame oil adds a toasty, nutty finish.
Prep:
Rinse the sushi rice until the water runs completely clear before cooking — this removes the surface starch that would otherwise make the rice gummy instead of glossy and just sticky enough to hold its shape.
Instructions:
- Cook the sushi rice: Rinse the rice in cold water until the water runs completely clear — this is essential for a non-sticky, glossy result. Add the rinsed rice to a saucepan with 1½ cups + 2–3 tbsp water. Bring to a boil over high heat, then immediately reduce to the lowest heat setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, lid on, for 10 minutes. Do not lift the lid while cooking.
- Season the rice: While the rice steams, mix together the rice vinegar and a pinch of salt. Transfer the hot rice to a wide, flat bowl — a wooden or ceramic bowl is ideal as metal retains heat. Pour the vinegar mixture over the rice and fold gently with a spatula using wide, slicing motions. Fan the rice as you fold to help it cool quickly to room temperature and develop that signature glossy sheen. Let it cool completely before assembling.
- Cook the crispy tofu: Press the tofu firmly with paper towels or a tofu press to remove as much moisture as possible. Cut into thin strips or crumble into chunky pieces. In a small bowl, mix together the sesame oil, maple syrup, soy sauce, and dark soy sauce to make the glaze. Heat a non-stick pan over medium-high heat. Add the tofu and cook for 3–4 minutes without moving, until a golden crust forms on the bottom. Flip and cook another 3 minutes. Pour the glaze over the tofu and toss to coat — the sugars in the maple syrup will caramelise and coat the tofu in a sticky, lacquered finish. Cook for another 1–2 minutes until deeply golden. Set aside to cool slightly.
- Make the sriracha mayo: Whisk together the plant-based mayo and sriracha in a small bowl until smooth. Taste and adjust heat — add more sriracha for fire, more mayo to mellow. Transfer to a squeeze bottle or piping bag for easy drizzling.
- Prep the fillings: Julienne the carrot into fine matchsticks. Slice the cucumber into thin strips or ribbons. Slice the avocado thinly. Have the micro greens, sesame seeds, and sriracha mayo ready to go before you start rolling.
- Assemble the sushi burritos: Lay a sheet of nori on a clean, dry surface or bamboo mat, rough side up. With wet hands, spread a generous, even layer of cooled sushi rice over the entire nori sheet, leaving a 3 cm border along the top edge. The rice layer should be about 5–6 mm thick — substantial enough to hold the fillings when rolled.
Arrange the fillings horizontally across the centre of the rice: a row of crispy tofu, sliced avocado, carrot, cucumber, and a small handful of micro greens. Drizzle generously with sriracha mayo. Sprinkle with 1 tsp toasted sesame seeds. - Roll like a burrito: Fold the bottom edge of the nori up and over the fillings, tucking it tightly underneath. Fold in both sides like a burrito, then roll forward firmly and evenly, applying pressure as you go to keep it tight and compact. The nori will seal itself with the moisture from the rice. If needed, dab the top edge with a little water to seal. Repeat for the remaining 2 rolls.
- Slice and serve: Using a sharp, wet knife, slice each burrito in half at a slight diagonal for the best presentation. Arrange cut-side up on a plate. Drizzle with extra sriracha mayo and garnish with a pinch more sesame seeds and micro greens. Serve immediately.
