I love California. I mean, what’s not to love?!?! We’ve got the beach, we’ve got the snow, and we’ve got Yosemite. Not to mention, we’re home to some of the best weed in the entire United States, if not the entire world…which brings me to these delicious vegan sushi burritos, or sushirritos. Whatever the fuck you wanna call them. If there’s three things I love perfectly rolled, it’s a good joint, a burrito and some delicious vegan sushi.
The bay is famous for their sushi burritos and since I can’t just jump in my car and head to the nearest sushirrito restaurant, I decided to make some of my own. Plus, my sister is visiting me and Ashlee for a few days, so a sushi making party was a must.
Since California is notorious for good greens, there was no question that I wanted our version of a sushi burrito to honor that. For some extra texture, I battered the green beans in tempura batter and fried them.
While I was grocery shopping for my sushi burritos, I saw these crunchy wassabi peas. Sticking to my green theme, I decided to use them as a coating for the tofu. If you’re not a huge wassabi fan, keep them off the tofu, but Ashlee and I can’t get enough so they were the perfect addition!
These rolls are extremely easy to make and wallet friendly as well. I believe it cost us less than $15 for the produce to make 4 large sushi burritos.
If you make these rolls and love them as much as we do, take a picture and tag us on Instagram at Eat_Figs_Not_Pigs. Please feel free to leave any comments as they help us with all of our recipes. Til next time, guys!!!
- Sushi rolling mat
- 1 package extra firm tofu
- 1 1/2 cups wassabi peas
- 1/4 soy sauce
- 2 TBS brown sugar
- 1 TBS sesame oil
- 1 TBS fresh ground ginger
- 2 tsp Sriracha
- 1 package tempura batter
- 1 1/4 cup ice cold water
- 2 cups green beans, ends trimmed
- Salt to taste
- 2 cups short grain rice such as Cal Rose brand
- 1/2 cup rice wine vinegar, plus more for rolling sushi
- 4 TBS sugar in the raw
- 3 cups water
- 4 sheets toasted seaweed sheets
- 2 avocados, thinly sliced
- 1 cucumber, sliced into strips
- 8 sprigs green onion, diced
- 2 cups asparagus, cut and par boiled
- Preheat over to 425 degrees fahrenheit
- Slice tofu in about 3/4 inch strips
- In a mixing bowl, combine soy sauce, brown sugar, sesame oil, ginger and sriracha
- Place sliced tofu in a shallow pan and cover with soy sauce mixture
- Cover and let marinate for at least 2 hours
- While marinating, place wassabi peas in a food processor and pulse until they become very fine, almost powdery
- Remove tofu from marinade and cover with wassabi pea mixture
- Grease an oven safe dish, bake for 15 minutes. Flip and bake and additional 15 minutes.
- Mix batter and water according to package
- Toss green beans in tempura batter
- Fry green beans on medium high heat
- Season with salt to taste
- Rinse rice in a strainer 3-4 times or until the water is no longer foggy and runs clear
- In a medium sauce pan, combine rice and water
- Bring to a boil, reduce heat to low and cover with a dish towel and a lid
- Cook for 20 minutes
- Transfer to a bow and let cool
- While rice is cooling, combine rice vinegar and sugar
- Once rice is cooled, mix vinegar and sugar throughly into the rice
- Continue to stir rice until completely cooled
- Once your rice is ready, it's time to assemble your sushi rolls!
- To assemble, place your sushi mat on a flat surface
- Lay seaweed sheets on top of sushi mat
- Dip fingers in additional rice wine vinegar and spread sushi rice onto seaweed sheet
- Add fillings about an inch above the rice and start rolling your sushi burrito
- Apply pressure as you begin to roll until the sushi is fully formed
- Cut in half and ENJOY!