Cook With Us #14 ~ Anything wrapped ~ Sushi Burrito

This week's theme of the cooking competition @cookwithus was perfectly on time. Finally I had a good reason to prepare a dish I planned to make weeks ago ... I had all the essentia ingrediants at home already. I just needed to complement with the fresh vegetables and was ready to start.

Thanks the Cook with Us team - @chefsteve, @pandamama and @offoodandart for the wonderful opportunity.

I really love sushi but since I am following a vegan diet there are not so many options in the most sushi restaurants around here. There is not much more available than the common radish, cucumber or pumpkin maki sushi and that's it. I have so many ideas for different vegan sushi but this time it had to be bigger. What am I saying - it had to be huge!

I wanted to make a sushi burrito.

Ingredients:

• nori leaves 
• sushi rice
• rice vinegar
• oyster or kings oyster mushrooms
• different fresh vegetables, I used white asparagus (very small and thin that hasn't to get peeled), carrots, a beetroot, radishes, an avocado and a cucumber 
• a papaya
• vegan mayonnaise 
• wasabi paste
• matcha tea powder
• soy sauce
• salt and sugar

Preparation:

First I prepared the sushi rice. I cooked 250g of sushi rice (well rinsed) in 500ml water. Start with cold water, bring to boil and let it simmer on low heat until all the water has been absorbed. I let it rest for 10 Minutes. Inbetween I mixed 4 tbsp of rice vinegar, 2 tsp. sugar and 1tsp salt. I filled the rice in a bowl and carefully fold in the rice vinegar mixture and let the rice cool down completely. Make sure not to mash the rice grains.

Instead of the fish I decided to fill the burrito with oyster mushrooms. I frued them in a pan and seasoned with sea salt and powdered wakame seaweed (I pulverized two hand full of it in my blender and use it everytime I want to add a fishy or seawater taste to any dish).

I prepared all the vegetables and the papaya I planned to fill into my sushi burrito. 

For a wasabi mayonnaise I mixed three tablespoons of vegan mayonnaise, some wasabi paste and some matcha tea powder.

Now everything was ready for the rolling ... have a small bowl of cold water at hand.

I placed one nori leave on a the bamboo mat and spread some rice on ot. Make sure to moisturize your hands so they won't stick. I placed another nori leave  next to the first and "glued" it with water on the first one.

I spread some wasabi mayonnaise on the rice and springled some soy sauce on it.

Then I placed the vegetables, the mushrooms and the papaya on the rice and rolled it up.

It is important to roll slowly, pressing gently along the whole roll as you go.

I moistured the empty nori leave end to seal it closed.

I wrapped the ready sushi burrito in a sandwich paper and closed it with washi tape. And I was done.

For the low carb hubby I replaced the sushi rice with the cauliflower rice. To make it sticky I added some chia seeds additional to the rice vinegar mixture.

 And because he avoids oil to I fried some tofu (instead of the fried mushrooms) in a non stick pan and seasoned it with no-fish-sauce for some taste.

The low carb, cauliflower rice version for the hubby:

One bite deliciousness ...