Asparagus Tofu Sushi Burrito

Why I love it

Asparagus rolls always hit hard at restaurants. The crunch just adds a great element to sushi. I usually love going to restaurants where it’s hard to replicate the dish at home. Also I love meals that have the carbs, veggies, and protein and this has it all! I’m low key addicted to tofu so I was happy to add it in. I don’t know how people aren’t!

Ingredients

Rice:

•1/2 cup dry sushi rice 

•2/3 tbsp rice vinegar

•1/3 tsp salt 

•1 tsp granulated sugar 

The Burrito:

•2 nori sheets (I used Ocean’s Halo)

•4 thinly sliced cucumber planks

•1/2 an avocado thinly sliced 

•1/2 block firm tofu (pressed and cut into cubes. Coat with 1 tbsp soy sauce, 1 tbsp onion powder, 1/2 tbsp sesame seeds. Air fry on 400 F for 13 mins (flip halfway).

•5 spears asparagus (marinated in 1 tsp miso paste mixed with 1 tbsp soy sauce. Then air fry on 400 F for 10 minutes (flip halfway)). 

Optional toppings:

•Sesame seeds 

Substitutions

You can substitute seaweed salt for regular salt, or sub in your fave vegetables here.

Recipe

1. Cook the rice according to package instructions.

2. When the rice is done cooking, take it out of the pot and put it in a large bowl. Then, boil the rice vinegar, salt and sugar in a small pot on the stove until the salt and sugar have dissolved.

3. Stir in the rice vinegar, salt, and sugar with the rice. 

4. Once the rice has cooled, take your 2 nori sheets and place them shiny side down on a bamboo mat. I always wrap my bamboo mat in plastic wrap so that rice doesn’t get stuck in it. Take some water and use it to stick the nori sheets together so that about 1 cm is overlapping. 

5. Wet your hands and begin to place the rice on the first nori sheet so that it’s covering every part of it. Make sure you press it down. It’s optional to add sesame seeds at this step.

6. Take your cucumber, avocado, tofu, and asparagus and lay them out in the middle of the rice. 

7. Begin to roll the burrito with the bamboo mat and once you reach the second nori sheet, take water and wet each section as you’re rolling it so that the burrito gets completely sealed. Cut in half. I served with wasabi and soy sauce. Enjoy!