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.
- 1.5 cups sushi rice
- 1 cups water
- 1 tsp salt
- 1 tbsp sugar
- 20 ml rice vinegar
- 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
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.
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.
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.
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.