Vegan Sushi Burrito

This Vegan Sushi Burrito combines fresh vegetables, flavorful rice, and a zesty sauce, all wrapped in a seaweed sheet, offering a delicious twist on traditional sushi. It's a portable and healthy meal that's perfect for lunch or a light dinner.

Ingredients

• Sushi rice - 1 cup
• Water - 1.5 cups
• Rice vinegar - 2 tablespoons
• Sugar - 1 tablespoon
• Salt - 1 teaspoon
• Nori sheets - 4 large
• Avocado - 1 medium, sliced
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Red bell pepper - 1 medium, julienned
• Edamame (shelled) - 1/2 cup
• Sesame seeds - 2 tablespoons
• Soy sauce - 2 tablespoons
• Sriracha - 1 tablespoon (optional)
• Lime juice - 1 tablespoon
• Fresh cilantro - 1/4 cup, chopped

Steps

1. Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a saucepan, bring to a boil, then reduce heat and simmer for 15 minutes or until water is absorbed.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, remove from heat and let it cool slightly before folding in the vinegar mixture. Allow the rice to cool to room temperature.
3. Prepare the vegetables by slicing the avocado, julienning the cucumber, carrot, and red bell pepper, and shelling the edamame if not already done.
4. Lay a nori sheet shiny side down on a clean surface. Spread about 1/2 cup of sushi rice evenly over the nori, leaving a 2-inch border at the top.
5. Layer the avocado, cucumber, carrot, bell pepper, and edamame on top of the rice. Sprinkle with sesame seeds, cilantro, and drizzle with soy sauce and lime juice. Add Sriracha if desired.
6. Starting from the bottom, carefully roll the nori over the filling, tucking it in tightly as you go. Continue rolling until the burrito is fully wrapped. Use a little water to seal the edge of the nori.
7. Repeat with the remaining nori sheets and filling ingredients. Slice each burrito in half diagonally and serve immediately or wrap in parchment paper for later.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 70 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, promoting digestive health.

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