Summer Vegetable Sushi Burrito

Why I love it

Summer squash is the best. This roll is rainbow because why not?? All of the flavors balance each other out, it’s beautiful. If you haven’t tried making a sushi roll or burrito before, I highly encourage you to try it out! It’s always SO worth it! And the more you make them, the quicker you get at it. Make this roll bc it’s soy awesome.

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)

•1/4 of a yellow squash sliced into thin planks, and cooked.

•6 thinly sliced jalapeño planks 

•6 thinly sliced red bell pepper planks 

•6 thinly sliced carrot planks 

•1/8 of a red onion sliced 

Yum yum sauce:

•1/2 tbsp sriracha 

•1 tbsp hummus 

•1 tbsp water 

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 squash, red bell pepper, carrots, jalapeños, and red onion and 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.

8. Mix your sriracha with hummus and water and use this as a dipping sauce. Enjoy!