Vegan Sushi Burrito

Vegan Sushi Burrito

My total new obsession!  I had so much fun making these and my little one’s got in on the action also.  Vegan Sushi Burritos are a fun, lunch on the go twist to your traditional sushi routine.   I loaded my sushi burritos with nutrient packed veggies: beets, sweet potato sticks, bok choy, shitake mushrooms and tofu teriyaki sticks.  I’ve ordered these burritos at other restaurants, but I wanted to concoct these delectable beauties in my own kitchen.  The items that you’ll need to make your burritos are nori sheets, Japanese short grain white rice (you can do brown rice or quinoa), and a sushi rolling mat.  You will also need to keep your hands wet when adding the sushi rice to the nori or you will end up with rice all over your hands.  You will want to keep a small bowl of water near you while you spread the rice.  The sushi burrito is totally customizable.  Feel free to add your favorite ingredients such as teriyaki eggplant, smoked salmon, kimchi, you name it.  I prepped all my veggies and arranged them on the cutting board so the kiddos could build their own burrito’s.  It’s a fun family project and a great healthy snack or main meal. 



Vegan Sushi Burrito//serves 4
Adapted from Cilantro & Citronella

3 cups Japanese short grain rice
½ cup rice vinegar
2 tablespoons sugar
2 teaspoons salt

Teriyaki Tofu Sticks
Half a block of extra-firm tofu, drained and pressed
2 ½ tablespoons cornstarch
1-2 tablespoons oil
¼ cup soy sauce
2 tablespoons mirin
2 tablespoons sugar
½ tablespoons ginger
1 clove garlic, grated
2 tablespoons water

Sushi burritos
4-8 nori sheets
1 large sweet potato, peeled, boiled and cut into sticks
1 medium beet, julienned
1 medium cucumber, julienned
4-5 medium sized shitake mushrooms, sliced
3-4 baby bok choy, leaves only

For the sushi rice, rinse the rice with fresh water 3-5 times until the water is clear.  Place the rice and 3 cups of water in a pot and bring to a boil.  Reduce the heat to low and cover.  Alternatively, cook the rice inside a rice cooker according to the manufacturer’s directions.

While the rice is cooking, combine the vinegar, sugar and salt until dissolved.  After the rice is cooked, place the rice into a large bowl and season the rice vinegar, sugar and salt mixture.  Allow to cool.

Quick tips:   Do not scrape the rice out from the bottom of the pot.  If it comes out easily, great.  If not, don’t bother.  You want perfect looking rice for your sushi, not rice that is burned.  Also, use a wooden spoon as a metal spoon will damage the rice and react with the vinegar.

For the teriyaki tofu, combine the soy sauce, mirin, sugar, ginger and garlic in a bowl.  Set aside.  Cut the tofu into sticks and place in a Ziploc bag with 2 tablespoons of cornstarch.  Shake.  Heat a large pan over medium-high heat and add the oil.  Fry the tofu until they are golden brown.  Add the sauce to the pan and allow to simmer.  The tofu will start to get caramelized.  Flip tofu sticks to the other side and caramelized on both sides.  Place tofu on a plate atop paper towels.

To assemble the sushi burritos, lay one piece of nori in front of you, shiny side down on a sushi rolling mat (not a requirement, but helpful).  Keep a small bowl of water beside you to wet your fingers while gently spreading the rice over the nori.  Don’t squish or pat the rice onto the nori.  The grains will break.  Keep space at the top and bottom (about 1 cm) of the nori to allow easy rolling.

Lay down rows of tofu and the remaining fillings.  Begin rolling your sushi from the top (facing you).  Once rolled, wet the bottom of the nori to seal.  Continue with remaining sushi burritos


Banana Pudding w/ Coco Whip & Dark Chocolate Sauce

There are few things more satisfying I think, than Banana Pudding.  Those canary yellow layers coupled with the absolute star of the show, the creamy whip.  It is heaven in a glass, trifle bowl, baking dish, etc.  Whichever way you serve it, it is a crowd pleaser.

This Banana Pudding uses coconut whipped cream to get those creamy, cloud fluffed layers and coconut milk for the pudding.  I always seek to make my desserts dairy free as I feel less weighed down and usually, my tummy thanks me for it.  To get the canary yellow layers reminiscent of traditional banana pudding, I used a pinch of ground turmeric.  Although it is a minute amount of turmeric, I can’t praise the benefits of this powerhouse spice enough.  Turmeric contains both anti-inflammatory and antioxidant benefits and can be added to your morning smoothies, oatmeal, granola and so on. 

For the coconut whipped cream, I’ve learned through much trial and error, that to create perfect coconut whipped cream, much like regular whipped cream, all your items must be chilled.  This includes the can of coconut milk (must be refrigerated overnight), the bowl and the beaters.  As I said, the same applies when making regular whipped cream, but due to the fat content of heavy cream, creating regular whipped cream is more resilient and forgiving.  Coconut whipped cream requires finding the right brand of coconut milk or coconut cream to get those fluffy layers.  After going through numerous brands of coconut milk, the best result for me was Thai Kitchen organic full fat coconut milk (never use lite coconut milk for this task). 

Making this Banana Pudding was a labor of love. I realize I don't make enough desserts.  You can pretty much set your watch to my almost nightly dark chocolate and graham cracker fixation.  Marshmallows not needed.   Starting this blog has made me realize Corynne cannot live by dark chocolate and graham crackers alone.

I can't wait for you to make this! Bye for now.

Banana Pudding w/ Coco Whip & Dark Chocolate Sauce
Loosely Adapted from Savvy Vegetarian

pudding//serves 4
1 can full fat coconut milk
1 1/3 cup unsweetened almond milk or other non-dairy milk
½ cup sugar
¼ cup cornstarch
1/8 teaspoon salt
2 teaspoons vanilla extract
4 ripe bananas
8 oz. vanilla wafers
½ cup dark chocolate chips, melted
Pinch of turmeric (to get the traditional yellow color of the pudding)
Additional banana slices and vanilla wafers for garnishing

coconut whipped cream//4 servings
1 cans full fat coconut milk (refrigerated overnight)
1 teaspoon pure vanilla extract
2 tablespoons powdered sugar or 1 tablespoon maple syrup

Mix the cornstarch, sugar and salt in a heavy-bottom saucepan.  Add ½ cup of non-dairy milk and whisk to make a smooth paste.  Whisk in the remaining non-dairy milk and coconut milk.  Cook on medium high, whisking constantly, until the mixture thickens and begins to bubble. Turn down the heat and simmer for one minute.  Remove from the heat and stir in vanilla and the pinch of turmeric.  Let cool down. Pour the pudding into a bowl and cover the top with plastic wrap so it touches the pudding to avoid a film.  Refrigerate for two hours. 

Once your pudding is chilled, start making your coconut whipped cream.  Place the bowl you will use to whip the coconut and the beaters into the refrigerator for about 10-15 minutes.  Once chilled, open the can of chilled coconut milk and remove the solid cream from the top.  Beat the thick coconut cream in the chilled bowl with your mixer until soft peaks form.  Add the powdered sugar and beat for another 2 minutes. 

In individual glasses, start with the vanilla wafers, then layer pudding and coconut whipped cream.  Continue this pattern until you’ve reached the top of the glass.  Garnish with banana slices, crumbled vanilla wafers, and melted dark chocolate.