Description
This vegan sushi burrito recipe features crispy pan-fried tofu, quick-pickled onions, spicy mayo, and lots of cilantro.
Ingredients
Scale
For the Quick-Pickled Onions
- 3/4 cup seasoned rice vinegar
- 1 teaspoon maple syrup or honey
- ¼ teaspoon fine sea salt
- 1 medium red onion, sliced into thin half-moons
For the Rice
- 1 ½ cups short grain brown rice
- ¼ teaspoon fine sea salt
- 1 tablespoon seasoned rice vinegar
For the Tofu and Assembly
- One 14-ounce package extra-firm tofu
- ½ cup mayo
- 2 teaspoons Sriracha or another hot sauce
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon refined coconut oil (or another neutral-tasting oil)
- 4 sushi-size nori sheets
- 1 cup cilantro leaves
- 4 teaspoons toasted sesame seeds
Instructions
- Start the onions: In a medium shallow bowl, combine the vinegar, maple syrup, and salt with ½ cup water and whisk to combine. Add the onion, making sure all pieces are fully submerged – add a splash more water if needed. Let stand at room temperature for 45 to 60 minutes while you prep the rest of the ingredients. (Pickled onions can be refrigerated in an airtight container for up to 3 days.)
- Cook the rice: In a medium pot, combine the rice and salt with 2 ⅔ cups water. Cover, bring to a boil, reduce the heat to low, and simmer until all the water is absorbed (do not stir rice while it’s cooking!). Remove rice from the heat and let stand covered for an extra 10 minutes. Transfer to a shallow dish. Sprinkle in the vinegar while tossing the rice. Cool to room temperature.
- Meanwhile, press the tofu: Drain the tofu and squeeze out some of the water with your hands. Place the tofu on a plate then top with another plate or cutting board and weigh it down with something heavy, like a couple of cans, to help squeeze as much water out of the tofu as possible. Let stand for 15 to 30 minutes, periodically draining off the excess water.
- In a small bowl, combine the mayo and sriracha. Taste and add more sriracha if you prefer more heat.
- In another small bowl, mix together the garlic, cumin, paprika, salt, and pepper.
- Undo the tofu contraption and slice the tofu crosswise into 8 slabs, then cut each slab lengthwise into 2 batons. Lay all the tofu on a cutting board and sprinkle one side with the spice mixture. Heat the oil in a large non-stick skillet over medium heat. Add the tofu in a single layer seasoned side down (if it doesn’t fit, cook it in 2 batches). Sprinkle the other side with the remaining spice mixture. Cook for 10 minutes, until the underside is nicely browned, then flip and cook 6 to 8 minutes more, adding more oil if needed.
- To assemble, place a bowl of water near your work station (for your hands). Place a sheet of nori on a cutting board shiny side down. Scoop about 1/2 cup rice in the center of the nori. Wet your hands and spread the rice into an even layer, pressing it out toward the edges, leaving a 1-inch border at the top.
- Add a thin layer of spicy mayo, sprinkle with the sesame seeds, and layer on the pickled onion, cilantro, and 4 pieces of tofu. Brush the top border of the nori with water. Starting from the bottom, tightly roll into a burrito, tucking in the fillings as you go. Slice in half and repeat with the remaining 3 burritos. Serve with leftover mayo.
Nutrition
- Serving Size: 1 burrito
- Calories: 494
- Fiber: 7.7 g
- Protein: 16.9 g
