Vegan Sushi Burrito
A delicious sushi option to make for luch or dinner. This vegan sushi burrito is bursting with flavor and will impress everyone.
Equipment
- pot
Ingredients
Sushi Rice
- 1.5 cups sushi rice
- 1 cups water
- 1 tsp salt
- 1 tbsp sugar
- 20 ml rice vinegar
Eggplant
- 1 medium eggplant
- 1 Tbsp maple syrup sugar/ coconut sugar or agave will also work
- 2 Tbsp soy sauce sub with tamari for gluten-free
- 1-2 tbsp oil for cooking
Spicy Peanut Butter sauce
- 3 Tbsp organic unsalted peanut butter
- 1.5 Tbsp maple syrup sugar/ coconut sugar or agave will also work
- 1 Tbsp soy sauce sub with tamari for gluten-free
- 1 Tbsp lemon juice
- 1 tsp sriracha optional
- 6 Tbsp water
Instructions
Sushi Rice
- Place rice in a sieve and run under cold water until rice water runs clear.
- Place all the ingredients in a pot and bring to a boil.
- Cover with a lid and reduce heat to a low temperature. Steam rice for 25 minutes.
- Remove from heat and remove lid so rice can cook down.
Eggplant
- While rice is cooking, slice eggplant into slices and sprinkle with salt.
- After 5 minutes fry eggplant with a cloth or paper towel.
- Heat a pan on medium heat with some oil and fry eggplant for 5 minutes. Cover with a lid for 4 minutes stirring at 2minutes.
- Add the maple syrup and soy sauce and cook for 3 more minutes without the lid on. Remove from heat.
Peanut butter sauce
- While the eggplant 'sweats' with the salt, make the peanut sauce.
- In a cup add all the ingredients and stir until well combined.
Assembly
- Place nori sheet on a board. Scoop out some rice and place in the centre of the nori sheet.
- Dip your fingers in water and press out the rice leaving a 1.5cm or 1 inch boarder around the nori.
- Add your fillings and roll up
- Lightly wet the closure side with water to seal the burrito
- Wet the ends to tuck in the sides.
Notes
Read the steps in the post for more in-depth instructions.
Calories listed are for 1 burrito with 1 tbsp peanut sauce.
Eat the same day as the seaweed will soften over time.