Easy Veggie Sushi "Burrito" with Creamy Sriracha Dipping Sauce
A fun meal or snack for any sushi-lovers out there. Personally, I dont have the patience to make sushi all neat and perfect, so this is a good alternative for when Im craving sushi but I dont want to spend a lot of time in the kitchen.
Ingredients:
For the burrito (makes 1)
1 sushi nori sheet
1/4 cup cooked brown rice
1/4 avocado, sliced
2 strips of cucumber (roughly cut about 3 4 inches long, 1/4 1/2 inch wide)
2 strips of carrot (roughly cut about 3 4 inches long, 1/4 1/2 inch wide)
2 strips of tofu (roughly cut 1 inch wide and 1/4 inch thick I drizzled the tofu with soy sauce shortly beforehand to add some extra flavor)
**You can use whatever vegetables you would like. I think sweet potato or bell pepper would be delicious options as well!
For the creamy sriracha dipping sauce Serves 2 - 3
1 Tbsp tahini
2 Tbsp water
2 tsp sriracha
1 tsp soy sauce
Directions:
Put the nori on a cutting board and place the rice in the middle of the sheet
Press the rice down, then layer the rest of the ingredients on top
Tightly roll the nori up, rolling from the shorter end
With a sharp knife, cut in half, then serve on a plate (they are a little easier to eat without making a mess if you serve them partially wrapped in tinfoil)
To make the dipping sauce, add all ingredients to a small bowl and mix well with a fork or whisk
