These Sushi Burritos are beautiful to look at, fun to make and healthy to eat! I have made them from the recipe of The Happy Pear and their cookbook Recipes for Happiness. I love their recipes, their website and their videos where they show how to make dishes. A sunday night Frida, Ciana and I had a cookalong where we made these.
- 500 g rice ( or sushi rice)
- 1 l water
- 1 tsp ground turmeric
- 1/2 Carrot
- 1/2 Mango
- 1/2 Avocado
- 1/2 Green, red, yellow peppers
- A cup red cabbage
Sweet Chili Shitake Filling
- 100 gr Shitake mushroom
- 4 tbsp oil
- 2 tbsp g tomato purée
- 1/4 tsp salt
- ½ tsp chilli powder
- 2 Tbsp agave or maple syrup
- 7 tbsp rice wine vinegar
- 2 1/2 Tbsp agave syrup
- a pinch salt
For the rolls:
5 Nori sheets for rolling
Tamari Soy Sauce for the serving
Cook (sushi) rice according to package instructions in two different pots. Add the turmeric to one pot with half the rice and half the water. Put to a boil. When it boils turn down heat and let it simmer with lids on. When the water has almost evaporated turn off the heat and remove from the heat with the lids on. Let both cool with lids on for at least 5 minutes.
Prepare fillings with peeling and cutting the vegetables into thin stripes.
To make Shitake filling finely cut the shitake mushroom. Mix the rest of the ingredients in a separate bowl with a fork. Than add to the mushrooms and mix well. Put in a small saucepan and heat for 2-3 minutes while stirring.
Mix the ingredients for the rice sauce together in a bowl. Pour this over the cooled rice. and mix thoroughly to all the rice.
Put a nori sheet on a sushi rolling mat or a piece of baking paper. Now dampen your hands, grab some sushi rice and spread it on the nori sheet. Press it to the sheet evenly. Make it about 1 cm thick. Leave a strip of about 1/2 inch free/ 2,5-3 cm at the top so that you can close the burrito.
Start a bit from the top of the nori sheet, place your fillings of choice along the whole sheet. Make strips with the shitake filling along side the vegetables.
Start rolling up the burrito from the bottom while holding the filling in place with your fingers. Make sure you apply enough pressure. When closing the burrito wet your finger with some water and run it along the top of the nori sheet to seal.
I would then wrap the burrito in baking paper or plastic wrap while pressing it together from all sides and then cut it in half with a sharp knive. Enjoy with soy sauce or sriracha!