This vegan Sushi Burrito is perfect if you’re craving sushi but don’t want to spend a lot of time in the kitchen.
How to Make Sushi Rice?
You can cook this rice in a pan on the stove or use a rice cooker like I did. To get the perfect texture it is very important to wash the rice before cooking. Just gently wash the rice with your hands in a pot and drain several times until the water becomes clear.
For the amount of water I always just follow the instructions on the package. To give the rice extra flavour I’ve added 5 tbsp of rice vinegar and one tsp of salt.
Filling and Rolling the Sushi Burrito.
For the filling I’ve decided to add cucumber, carrot, avocado, seaweed salade and some vegan mayonaise. Bur you can also add different ingredients.
To get the perfect sushi roll it’s important to put the shiny part of the nori sheet on the outside. Gently spread the rice on the non shiny side of the nori. You don’t want any sheer places, but you also don’t want a super thick layer of rice. It’s also easier to spread the rice if you dip your spoon in water. Be careful though you don’t want any water dripping on the rice and the nori. You just want the spoon to be a little wet.
Next start adding the ingredients for the filling. Put the ingredients towards the middle. But not precisely in the middle. This will make the rolling easier.
When you’ve added all the ingredients for the filling you can start rolling the sushi. Start by folding the sushi mat over on the shorter side. Your ingredients should now be covered by the nori. Next fold the sushi mat a second time to roll the remaining part. Lightly squeeze the sushi roll to make sure the roll is folded tightly. Slice the roll in two parts with a sharp knife.
250g Sushi Rice Enjoy!
5 tbsp Rice vinegar
1 tsp salt
250g Sushi Rice