Friday, April 13, 2018

Hoff’s Sushi Burrito

Hoff’s Sushi Burrito
Yields: 5 Burritos
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

Burrito Ingredients:
  • Sushi Rice
  • 5 Nori Wrappers
  • 15 oz. can Black Beans (do not drain)
  • 15 oz. can organic Corn (rinsed & drained)
  • 1 small Onion (chopped) 
  • Salsa (optional)
Sushi Rice:
  • 3 cups Water 
  • 2 1/2 cups Sushi Rice
  • Juice from 1 Lime
  • 2 tbsp. Rice Vinegar 
  • 1 tbsp. Sugar 
  • 1 tsp. Onion
  • 1 tsp. Garlic
  • 1 tsp. Cumin
  • 1/4 tsp. Sea Salt

  1. Mix together Water & Rice
  2. Close & lock lid
  3. Set Pressure Valve to Sealing
  4. Select Rice setting
  5. Manual release pressure for 10 minutes, then Quick release
  6. Remove the inner pot from IP to help Rice cool quicker
  7. While Rice is still hot, stir in remaining Sushi Rice ingredients
  8. Set aside until cool to handle & prep fillings 
  9. Meanwhile, prepare your filling ingredients
  10. Spread 1/2 cup of Rice in an even layer all over one of the Nori Wrapper, leaving about an 1" space on one end of the wrapper
  11. Layer ingredients at the opposite end of the Burrito (not the 1" gap end)
  12. Using a Sushi mat, roll Burrito like you would Sushi
  13. Wet 1" gap lightly to seal roll
  14. Allow to sit for 14 minutes so Nori Wrapper can soften by absorbing moisture from the Rice before eating or place in fridge until ready to eat
  15. For ease in eating, wrap Burrito in tin foil

Hoff Thoughts: Any ingredients can be used, let your imagination run wild.  Makes a great on the go lunch or snack - which is why this serves so much, I'm currently eating Sushi Burritos daily at work.

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