Sushi Burrito

with Hoisin Tofu and Avocado

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Instructions

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1 Cook rice

Rinse the rice in cold water. Add the drained rice, a pinch of salt and the water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 15 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and let cool slightly. Once cooled, mix in the rice vinegar.

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2 Prep vegetables

Meanwhile, de-seed and finely slice the red pepper. Trim and finely slice the spring onion. Cut the avocado in half and remove the stone. Scoop the avocado out of its skin using a spoon and slice it. Slice the cucumber into matchsticks.

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3 Fry tofu

Meanwhile, pat the tofu dry with kitchen paper. Slice the tofu into chunky chips. Place the corn starch on a plate with a generous pinch of salt. Turn the tofu in the starch until coated. Heat a non-stick pan over a medium-high heat with a generous drizzle of oil. Fry the tofu for 3-4 min on each side or until golden and crispy.

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4 Add sauce

Once ready, transfer the tofu to a plate and return the pan to a low heat. Add the soy sauce, hoisin sauce and teriyaki sauce and cook for 1 min. Remove the pan from the heat and turn the tofu in the sauce until coated. Sprinkle with the sesame seeds.

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5 Make wraps

Divide the rice into 6/9/12 portions. One after another, place the nori sheets, shiny side down, on a chopping board. Carefully spread a portion of sushi rice over the center of each nori sheet (leave a 1 cm boarder). Top with the red pepperavocadocucumberspring onion and sticky tofu

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6 Serve

Tightly wrap each sheet into a burrito like cone. Wet the end of the nori sheet with water to make it cling better. Using a very sharp knife, slice the sushi burritos on the diagonal and serve. 

Tips for fussy eaters

Prepare a stir fry with the vegetables and crispy tofu. Serve with sticky sushi rice.

Pro tip

Cook the sushi rice in advance, giving it time to cool down.

Healthy, colourful and fun!

Cooking Time: 35 min

Cals 859 · Prot 36 · Carbs 130 · Fat 31

Dairy-Free

Ingredients

Number of people

Rice

Sushi rice 225 Grams
Water 450 ML
Salt 0.5 Tsp
Rice vinegar 22 ML

Filling

Red pepper 1 Piece
Spring onion 40 Grams
Avocado 1 Piece
Cucumber 1 Piece

Tofu

Firm tofu 500 Grams
Corn starch 20 Grams
Salt 0.5 Tsp
Vegetable oil 4 Tbsp
Soy sauce 20 ML
Hoisin sauce 20 Grams
Teriyaki sauce 40 ML
Sesame seeds 10 Grams

To serve

Nori 6 Piece

Healthy, colourful and fun!

Cooking Time: 35 min

Cals 859 · Prot 36 · Carbs 130 · Fat 31

Dairy-Free

Instructions

photo

1 Cook rice

Rinse the rice in cold water. Add the drained rice, a pinch of salt and the water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 15 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and let cool slightly. Once cooled, mix in the rice vinegar.

photo

2 Prep vegetables

Meanwhile, de-seed and finely slice the red pepper. Trim and finely slice the spring onion. Cut the avocado in half and remove the stone. Scoop the avocado out of its skin using a spoon and slice it. Slice the cucumber into matchsticks.

photo

3 Fry tofu

Meanwhile, pat the tofu dry with kitchen paper. Slice the tofu into chunky chips. Place the corn starch on a plate with a generous pinch of salt. Turn the tofu in the starch until coated. Heat a non-stick pan over a medium-high heat with a generous drizzle of oil. Fry the tofu for 3-4 min on each side or until golden and crispy.

photo

4 Add sauce

Once ready, transfer the tofu to a plate and return the pan to a low heat. Add the soy sauce, hoisin sauce and teriyaki sauce and cook for 1 min. Remove the pan from the heat and turn the tofu in the sauce until coated. Sprinkle with the sesame seeds.

photo

5 Make wraps

Divide the rice into 6/9/12 portions. One after another, place the nori sheets, shiny side down, on a chopping board. Carefully spread a portion of sushi rice over the center of each nori sheet (leave a 1 cm boarder). Top with the red pepperavocadocucumberspring onion and sticky tofu

photo

6 Serve

Tightly wrap each sheet into a burrito like cone. Wet the end of the nori sheet with water to make it cling better. Using a very sharp knife, slice the sushi burritos on the diagonal and serve. 

Tips for fussy eaters

Prepare a stir fry with the vegetables and crispy tofu. Serve with sticky sushi rice.

Pro tip

Cook the sushi rice in advance, giving it time to cool down.

Ingredients

Number of people

Rice

Sushi rice 225 Grams
Water 450 ML
Salt 0.5 Tsp
Rice vinegar 22 ML

Filling

Red pepper 1 Piece
Spring onion 40 Grams
Avocado 1 Piece
Cucumber 1 Piece

Tofu

Firm tofu 500 Grams
Corn starch 20 Grams
Salt 0.5 Tsp
Vegetable oil 4 Tbsp
Soy sauce 20 ML
Hoisin sauce 20 Grams
Teriyaki sauce 40 ML
Sesame seeds 10 Grams

To serve

Nori 6 Piece
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