Cali Greens Sushi Burrito [V]
Author: 
Recipe type: Sushi
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4 Sushirritos
 
Ingredients
Special Utensils
  • Sushi rolling mat
Wassabi Pea Crusted Tofu
  • 1 package extra firm tofu
  • 1½ cups wassabi peas
  • ¼ soy sauce
  • 2 TBS brown sugar
  • 1 TBS sesame oil
  • 1 TBS fresh ground ginger
  • 2 tsp Sriracha
Tempura Bettered Green Beans
  • 1 package tempura batter
  • 1¼ cup ice cold water
  • 2 cups green beans, ends trimmed
  • Salt to taste
For the Sushi Burrito
  • 2 cups short grain rice such as Cal Rose brand
  • ½ 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
Instructions
Wassabi Tofu
  1. Preheat over to 425 degrees fahrenheit
  2. Slice tofu in about ¾ inch strips
  3. In a mixing bowl, combine soy sauce, brown sugar, sesame oil, ginger and sriracha
  4. Place sliced tofu in a shallow pan and cover with soy sauce mixture
  5. Cover and let marinate for at least 2 hours
  6. While marinating, place wassabi peas in a food processor and pulse until they become very fine, almost powdery
  7. Remove tofu from marinade and cover with wassabi pea mixture
  8. Grease an oven safe dish, bake for 15 minutes. Flip and bake and additional 15 minutes.
Tempura Green Beans
  1. Mix batter and water according to package
  2. Toss green beans in tempura batter
  3. Fry green beans on medium high heat
  4. Season with salt to taste
For the Sushi Burritos
  1. Rinse rice in a strainer 3-4 times or until the water is no longer foggy and runs clear
  2. In a medium sauce pan, combine rice and water
  3. Bring to a boil, reduce heat to low and cover with a dish towel and a lid
  4. Cook for 20 minutes
  5. Transfer to a bow and let cool
  6. While rice is cooling, combine rice vinegar and sugar
  7. Once rice is cooled, mix vinegar and sugar throughly into the rice
  8. Continue to stir rice until completely cooled
  9. Once your rice is ready, it's time to assemble your sushi rolls!
  10. To assemble, place your sushi mat on a flat surface
  11. Lay seaweed sheets on top of sushi mat
  12. Dip fingers in additional rice wine vinegar and spread sushi rice onto seaweed sheet
  13. Add fillings about an inch above the rice and start rolling your sushi burrito
  14. Apply pressure as you begin to roll until the sushi is fully formed
  15. Cut in half and ENJOY!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/cali-greens-sushi-burrito-v/