Tofu Avocado Sushi Burrito

Why I love it

Not only is this delicious and full of the best ingredients, but it’s SO much easier to make than regular sushi. You can even cut this burrito into smaller pieces. Each roll is huge and stuffed. The tofu and the yum yum sauce are just to die for! This recipe is so rice, you’ll want to try it more than twice (or every day like me).

Ingredients

Rice:

•1/2 cup dry sushi rice 

•3/4 tbsp rice vinegar

•1/2 tsp salt 

•1 tsp granulated sugar 

The Burrito:

•2 nori sheets (I used Ocean’s Halo)

•1/4 of a block of firm tofu. Press it and slice into 4 thin pieces. Then season with 1/2 tbsp nutritional yeast and 1 tsp soy sauce.

•6 thinly sliced cucumber planks 

•6 thinly sliced carrot planks 

•1/4 of a sliced avocado

Yum yum sauce:

•1/2 tbsp sriracha 

•1 tbsp hummus 

•1 tsp 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. Toss your tofu in the nutritional yeast and soy sauce and air fry on 400 for 15 minutes (flip halfway).

2. When the rice is done cooking, take it out of the pot and put it in a large bowl. 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 tofu, cucumber, carrots, and avocado 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.

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