Lunch

Vegan Teriyaki Sushi Burrito

Vegan Teriyaki Sushi Burrito
Level
Intermediate
Prep
15 minutes
Cook
30 minutes
Servings
Makes 4 servings
CAN YOU SAY SUSHI TIME! Recipe by Emilie at emilieeats.com

• Vegan recipes do not use any ingredients of animal origin including eggs, dairy, or honey.
• Recipes are vegan when prepared with the specified ingredients.

INGREDIENTS

  • 1 cup uncooked sushi rice
  • 1/3 cup organic soy sauce
  • 2 tablespoons coconut sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1 package (8 ounces) SWEET EARTH Enlightened Foods Traditional Seitan Strips
  • 1 tablespoon tapioca starch
  • 4 nori sheets
  • 1/4 cup lettuce or spinach
  • 1/2 cucumber, thinly sliced
  • 1/2 carrot, thinly sliced
  • 1/2 bell pepper, thinly sliced
  • 1/2 avocado, thinly sliced
  • 1/4 cup red cabbage sauerkraut (or raw red cabbage)
  • Sesame seeds
  • Sriracha

MAKE IT

Step 1
Cook rice according to package directions.
Step 2
In a medium bowl, add soy sauce, sugar, vinegar, garlic powder, and ginger; whisk to combine. Add seitan; stir to coat evenly. Set aside for 10 minutes.
Step 3
In a medium skillet over medium heat, add seitan with marinade. Add tapioca starch; stir to combine. Stir continuously as the sauce thickens, making sure to scrape the bottom of the pan. Cook for 8-10 minutes.
Step 4
Lay a nori sheet flat. Scoop on about ½ to 1 cup rice. With wet fingers, spread rice evenly across the nori sheet, leaving a ½-inch border on the opposite side of you. Top with a couple strips of seitan, lettuce, cucumber, carrot, bell pepper, avocado, sauerkraut, and sesame seeds.
Step 5
Roll the nori sheet away from you, tucking in all of the toppings. Wet the empty border of the sheet with a little water in order for the burrito to seal. Serve with sriracha.