Sweet Chili Rainbow Sushi Burritos

• Produce

  • 1/2 Avocado
  • 1/4 cup Cabbage, purple
  • 1/2 cup Carrots
  • 4 sheets Nori
  • 1 1/2 cups Romaine lettuce
  • 1/2 Yellow bell pepper

• Condiments

  • 1 Chili sauce, sweet

• Pasta & Grains

  • 2 cups Sushi rice, dried

• Baking & Spices

  • 1 tbsp Coconut sugar
  • 1 tsp Salt
  • 1 Sesame seeds

• Oils & Vinegars

  • 2 tbsp Rice vinegar

• Other

  • 12 strips Simple truth meatless grillers*

Found on theplantstrongvegan.com

Description

Ingredients

• 12 strips Simple Truth Meatless Grillers*
• 2 cups Sushi Rice, dried
• 1½ cups Romaine Lettuce, shredded
• ½ cup Carrots, shredded
• ¼ cup Purple Cabbage, shredded
• ½ Yellow Bell Pepper, thinly sliced
• ½ Avocado, sliced
• Sweet Chili Sauce, as desired
• 4 sheets of Nori
• 2 tbsp Rice Vinegar
• 1 tbsp Coconut Sugar
• 1 tsp Salt, or to taste
• Sesame Seeds, optional

Directions

• Measure and pour your sushi rice into a rice cooker. Be sure to rinse the rice until the water runs clear, to remove the excess starches. If you dont have a rice cooker, add 2 cups of uncooked sushi rice into a medium pot with 4 cups of water. Bring to a boil, reduce the heat to low, cover and cook for 20-25 minutes, or until tender.
• While the rice is cooking, wash and prep your veggies. Cutting to size.
• If using a mock meat, cook until your desired level of crispness is achieved. I used a mock chicken strip and cooked over medium heat until golden brown on both sides, about 5 minutes. Then coated in sweet chili sauce.
• Once the sushi rice is tender, transfer to a large bowl to help it cool faster. Add in 2 tbsp of rice vinegar, 1 tbsp of coconut sugar and salt, to taste. You can also add in sesame seeds or any spices you like best. Adding a dash of turmeric will turn your rice yellow!
• Lay a piece of parchment paper down to work on or use a cutting board.
• Place two sheets of nori, shiny side down. You want to overlap the edges vertically by about an inch. Creating one very long sheet to work with. To keep them from shifting, apply a few drops of water over the seam.
• Grab a bowl of cold water for your hands, this will help the rice not stick to your fingers as you work.
• Dip your hands into the water and grab rice and start packing it down onto the nori paper.
• You want to create a uniform, even layer that goes up leaving about 3-4 inches empty.
• Once the rice is down, add veggies to the section closest to you. I started with avocado slices and the chili mock chicken. You want to leave at least half of the rice bare.
• Drizzle sweet chili sauce over the rice portion thats not covered by veggies.
• Grab the edge of the nori nearest you and gently lift, folding over the veggies youve added. Begin to tuck and roll until youve reached the end of the nori without rice.
• Dunk your hand into the water bowl and gently coat the nori roll thats going to touch the nori without rice. This will create a seal and ensure it wont open.
• Let your sushi burrito rest for a minute, seam side down to create a bond for a better seal. You can also wrap in foil or parchment to keep everything together.
• Repeat the process for a second burrito, this recipe yields two.
• Cut in half and serve with a side of coconut aminos or more sweet chili sauce.