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Sushi Burrito

Sushi Burrito

It was world sushi day not too long ago and we have decided to give you a very special recipe inspired by Korean sushi (kimbap) in the form of a burrito because the bigger the better right??

40 mins

2 people

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INGREDIENTS

100g of Sushi Rice
1/2 Cucumber, sliced in quarter strips length-ways
2 Carrots, julienne
1/2 of 400g bag of Baby Spinach
100g firm Tofu, slice into strips (1cm x 1cm)
2 Nori (seaweed) sheets
Salt & Pepper
Sushi Mat for rolling

METHOD

1. Firstly, cook the sushi rice on low heat (ratio of water to rice should be 2:1). Once rice has finished cooking, place off heat and let it cool until room temperature.

2. Whilst the rice is cooking, blanch the spinach for 40 seconds in boiling salted water and drain. Rinse the spinach under cold water and then proceed to squeeze the excess water out the spinach.

3. Pan fry the tofu in 1 Tbsp vegetable oil until golden and crispy, seasoning with salt and pepper. Put to one side once cooked.

4. Pan fry the julienne carrots in 1 Tbsp of vegetable oil and season with salt and pepper, fry until fully cooked and place to one side.

5. On a low heated pan, place the cucumbers strips inside and warm each side (make sure they don’t fully cook).

6. Once the rice has been cooled, add a pinch of salt and 1 Tbsp of the sesame oil and gently mix in.

7. Now all the fillings have been prepared and its time to roll the burrito!

8. Place a nori sheet on the sushi rolling mat and spread thin layer of rice covering 3/4 of the nori sheet.

9. Then carefully and compactly start placing each of the fillings on one end of the nori sheet on the rice side.

10. Once all the fillings have been placed, from the end with the filling, start rolling using the sushi by carefully maneuvering the sushi mat.

11. Once its rolled, use a sharp knife and cute the sushi burrito in half. Tuck in!

Which of our products do you need for this recipe?

Toasted Sesame Oil
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Mr Organic product
Rapeseed Oil
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Mr Organic product

Why Mr Organic?

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