Sushi burrito

[Guest guest]

This was on the practical vegetarian tip email yesterday.

 

Sushi Burrito

This recipe is great because each person can roll their own sushi burrito, which

is half the fun, and change the ingredients as he or she likes.

 

1 lb. Tofu

Tomato

Carrots

Cucumber

Soy sauce

Sushi nori

2 cups cooked rice

Mayonnaise

Pickled ginger

Wasabi

 

Cut the tofu, tomatoes, carrots, and cucumber into thin slices like the size of

very thin French fries. Fry the tofu in a little soy sauce, and steam the

carrots just to soften them slightly. Keep all the ingredients separate, placing

each in its own bowl around a cutting board, so they are all easy to reach.

Place one sheet of nori (the outer seaweed wrap) on the cutting board and put a

thin layer of rice on half of the nori. Place slightly less rice on the nori as

you go from top to bottom. This thinner area will be the bottom of the burrito.

Spread a coating of mayonnaise over the rice. Then lay one line of each

ingredient; tofu, tomato, carrots, and cucumber, down on top of the rice. Roll

tightly starting at the rice and veggie edge, like a cinnamon roll, towards the

end without rice. When you reach the last inch of the nori, dampen the edge like

an envelope and seal the roll closed. The sushi burrito should be shaped

slightly like a waffle ice cream cone. You can place a little wasabi

(horseradish paste) or pickled ginger on the top, or pour some soy sauce down

into the cone. Eat immediately.

 

- Deborah Flowers

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