4 Nori Sheets (I used these ones)
1 pack of Oumph! The Chunk
200g Japanese Sushi Rice
4 Tbsp Toasted Sesame Oil (2 for the sushi rice, 2 for frying your The Chunk)
2 Tbsp Tamari Soy Sauce
4 Tbsp Vegan Mayonnaise
1 Yellow Bell Pepper
1 Spring Onion
2 Tbsp black and/or white sesame seeds
Pickled Ginger (optional, amount down to personal preference, I love it ginger-y!)
4 Tbsp Crispy Onions
Soy Sauce for dipping
You might also need: a sushi mat (alternative you can use baking paper or plastic wrap), baking paper to warp your burrito, optional ribbon to keep the burrito in one piece whilst eating, a large sharp knife.
1. Start off by washing your sushi rice – you can either do this by rinsing it in a sieve under the tab or by filling a pan with water and massaging the rice kernels with your hands. Drain the water after rinsing, place the wet rice into a pan & add hot water from the kettle. To cook the rice perfectly you will need the water:rice ratio to be at 2:1 – so add twice as much hot water as rice.
2. Bring the water to a boil, then reduce the heat to a minimum, cover the pan with a lid and leave the rice to cook. Check back and stir every 2-3 minutes, so to ensure that the rice does not stick to the bottom of the pan. Your sushi rice should become a sticky mass for your burritos. Remove the pan from the heat and let the sushi rice cool down. I usually place the pan into a bath of cold water in my sink to help cool the rice down quicker (obviously down overflow it ;))
3. Whilst your rice is cooking you can prepare your The Chunk! Simply remove the bag from your freezer and place the content into a frying pan over medium heat. Add 2 Tbsp of Toasted Sesame Oil & 2 Tbsp of Tamari to the pan and fry the Oumph! until well coated and slightly crisping on the outside. Set aside to cool.
4. Let’s get chopping – whilst your rice & Oumph! are cooling down! Wash, peel and chop the carrot into thin, long strips, and cut the bell pepper & cucumber in the same way. For the spring onion: Cut it in parallel strokes to create thin circles of spring onion. Cut the avocado in half, remove the stone and carefully peel the outer skin. Place the avocado halves onto your chopping board face down and cut into 2mm thin strips.
5. Once your rice and Oumph! are cooled assemble all your ingredients and we can begin to fill the burrito!
6. Place your Nori Sheet on the sushi mat. First create a layer of sushi rice on the bottom 3/4 part of your Nori. Ideally spread with with a wet spoon or knife to create an even layer.
7. Please your ingredients along the bottom edge of your Nori, I added them in this order: vegan mayonnaise, carrot, pepper, cucumber, Oumph!, avocado, ginger, crispy onion, spring onion. Of course you can alter this order to your liking 😉
8. Tap the top quarter of the Nori sheet with a little water, then carefully start rolling the burrito from the bottom. Use your middle and ring fingers to keep the filling in place, whilst you roll the sushi mat with your thumbs.
9. Once you’ve got all ingredients in the roll, gently press the burrito within the sushi mat to create a firm roll and avoid your filling to fall out later on.
10. Gently roll up the rest of the burrito and seal the edge of the Nori with a little water. Unroll the sushi mat and carefully roll the burrito on top to even out the roll.
11. Cut the burrito down the middle using a sharp and wet knife. In case you are cutting multiple burritos at the same time, ensure to clean and wet your knife after each burrito, as you might otherwise have sticky rice on the knife, that makes it difficult to cut the next one. If using parchment to hold your burrito together, wrap it around the roll before cutting.
12. Sprinkle the halves with sesame seeds, if you like it (I deffo am all over the sesame seeds) get your soy sauce dip ready and ENJOY! Oh and don’t forget to share of course 😉
- Serving Size: 2
- Calories: 247
- Sugar: 4g
- Sodium: 570.2mg
- Fat: 9.8g
- Saturated Fat: 1.6g
- Carbohydrates: 34.2g
- Fiber: 6.3g
- Protein: 8.4g
- Cholesterol: 0g
Keywords: sushi burritos, sushi burritos Recipe,