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Veggie Sushi Burritos

This recipe takes a creative twist on traditional sushi by combining tofu with a mix of fresh vegetables, all rolled up in a sushi-style burrito with U.S.-grown sushi rice. Courtesy of Gal (@somethingnutritious), this fusion dish offers a balance of protein, carbs, and veggies, ideal for a post-workout meal. This Veggie Sushi Burrito showcases the nutritional and culinary versatility of tofu, offering a balanced meal with a variety of textures and flavors.

Featuring USA Rice.

Ingredients

	Sushi Rice
190 g	U.S-grown sushi rice
480 ml	water
1½ tbsp.	rice vinegar
1 tbsp.	white sugar
1 tsp.	salt
1 tbsp.	toasted sesame seeds
	Baked Tofu
1 block	extra firm tofu
80 ml	coconut aminos
1 tsp.	sriracha
½ tsp.	salt
	Fillings
3 slices	Nori sheets
1	avocado, sliced
2	persian cucumbers, sliced
135 g	shredded carrots
2	scallions, thinly slices
45 g	toasted peanuts
1	mango, sliced
	Spicy Mayo
120 ml	mayo, use vegan if necessary
80 ml	sriracha
1 tsp.	sesame oil

Step 1
Preheat the oven to 200°C.
Step 2
Pat the tofu dry and slice it into strips. Marinate it in the coconut aminos, salt and sriracha and layer it in a baking dish. Bake it for about 35-40 minutes, flipping halfway.
Step 3
Rinse your sushi rice in a colander until the water runs clear. Add it to a pot with the water, cover it and bring it to a boil. Once boiling, reduce heat and let it simmer for about 15-18 minutes until all of the water is absorbed. Let it sit for 10 minutes off of the flame and fluff it with a fork. Season with the rice vinegar, salt, sugar and sesame seeds.
Step 4
To prepare the burritos, spread about 120 g of the rice mixture onto a nori sheet. Use wet hands or a rubber spatula to spread it around evenly.
Step 5
Prepare the spicy mayo by whisking the ingredients together until smooth.
Step 6
To make the burritos, layer the tofu and all of the fillings in a row onto the rice, leaving about 1.5 cm from the bottom. Take the bottom of the nori sheet and roll everything tightly into a large roll. Wrap each roll in parchment paper like a burrito, then slice in half. Repeat with the remaining rice and fillings.
Step 7
Serve with spicy mayo and low-sodium soy sauce to dip.

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Dessert, Gluten-free

Veggie Sushi Burritos

Ingredients

Sushi Rice

Baked Tofu

Fillings

Spicy Mayo

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

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