Japan and Mexico have come together to create a beautiful love child; a delicious fusion of two cultures, to make something that isn’t quite sushi, and isn’t quite a burrito… but damn, it’s good. There isn’t actually anything Mexican or burrito-like to it, other than the size and the way it’s served, but sushi burrito sounds catchier than ‘big-ass sushi roll served in foil.’ So sushi burrito it is. Don’t look at me, I didn’t make the name.
Normally when it comes to sushi, I’m all about the salmon. However, in fear of poisoning myself with raw fish and in the interest of changing it up, I went for a vegan alternative and used tofu, baked in my favourite Spicy Cashew and Sesame Sauce. It’s spicy, nutty and just a little bit sweet with plenty of added crunch from the sesame seeds – I didn’t miss the salmon at all. The tofu part of this recipe makes ten slices, so there’s plenty for leftovers. It’s great in wraps, on rice or in salads, too. Think outside of the burrito.
Rolling sushi is definitely an art form, but I’m pleased to tell you that sushi burritos are a hell of a lot easier than those fiddly little makis. After my first attempt at sushi I had even greater respect for the sushi masters who train for years to perfect their skills – I am all thumbs. Not only is this sushi burrito easy to roll, you also get a ton of rice and filling – it’s a win-win situation. This recipe makes a burrito big enough for one, if you’re feeling super hungry, or two smaller appetites.
Once you’ve sealed all that deliciousness into the nori sheets, you can serve it straight away or leave it to firm up for a little while in the fridge. I went for the immediate consumption approach, served with a side of soy sauce and sriracha for dipping.
- 400g tofu
- Spicy Cashew and Sesame Sauce
- 125g sushi rice
- 1 tbsp rice wine vinegar
- ½ tbsp mirin
- 1 tsp caster sugar
- ½ tsp salt
- half an avocado
- ½ small cucumber
- two nori sheets
- soy sauce + sriracha to serve (optional)
- Drain the water from the pack of tofu and wrap in a 2-3 layers of kitchen towel. Place onto a plate and weigh down using something heavy and flat – a chopping board with heavy cans or jars on top works well to drain the excess water. Leave to drain for 30 minutes.
- Once the tofu is drained and firm, preheat the oven to 200c (180c fan) and line a large baking sheet.
- Carefully unwrap the tofu from the kitchen towel and slice into thin strips, about 1cm thick.
- Add the spicy cashew sesame sauce to a bowl and thoroughly coat each piece of tofu with the sauce.
- Arrange the pieces on the baking sheet in a single layer and bake for 18-20 minutes until golden and firm, then leave to cool.
- (The following rice recipe is from my particular sushi rice, but if you know what you’re doing then skip these steps and do your own thing – I’m a sushi rice novice, so I stick to the directions on the label.) Place the rice into a bowl and wash with cold water. Repeat 3-4 times and then drain using a sieve.
- Add 115ml of water and the washed rice to a heavy pan, bring to the boil and then simmer for 10 minutes with the lid on.
- Turn off the heat and leave to stand for 20 minutes with the lid on.
- In a bowl, make the sushi rice seasoning by mixing the rice wine vinegar, mirin, caster sugar and salt.
- Transfer the rice into a bowl and gradually fold in the sushi rice seasoning. Once mixed, leave to cool completely.
- Slice up your chosen veggies – the ones in this recipe serve as a guide but get creative and use whatever you want. I used a vegetable peeler to make thin ribbons of cucumber and thinly sliced the avocado.
- Take one sheet of nori and place it on the sushi mat, then take another sheet and place it side by side. Lightly dampen your finger and run it along the edge of the nori sheet on the sushi mat, about 1 inch from the edge, then stick the other nori sheet on top. You now have giant nori for a giant sushi burrito.
- Wet your hands and spread all the rice over one sheet of the nori in an even layer, then create a horizontal layer of cucumber ribbons facing in the same direction you want to roll your burrito. (This makes it look pretty as all your fillings will be wrapped neatly in cucumber.)
- For the bulkier ingredients – avocado and tofu – place them vertically in the center of the rice and cucumber ribbons.
- Now for the rolling; use the sushi mat (or cling film and tea towel) to gently roll the sushi burrito. Grip it tightly and tuck the outside edge under the filling. Once you have the first roll, it’s easy to roll once more, then seal the edge again with a damp finger. It might take a couple of attempts but it’s easy once you get the hang of it.
- Finally, for that authentic burrito look, wrap in a sheet of tin foil and slice. Serve with soy sauce or sriracha for dipping.
Oh wow! It looks great and the foil is a great idea. My sushi always ends up looking quite misshapen so the foil would definitely come in use to keep its shape.
Grace | eat, write + explore says
It’s so tricky to get the little sushi rolls wrapped tight enough! Foil is definitely the secret!