Sushi "Burritos" with Kimchi
V, GF
Servings 4 Burritos
Ingredients
- 8 nori sheets
- 4 cups cooked sushi rice, cooled slightly
- 1 15oz block extra firm tofu
- 1 teaspoon sesame oil
- 1 teaspoon tamari
- 1 medium avocado
- 1/2 cucumber
- heaping 1/2 cup kimchi
Instructions
Prepping the Ingredients
- Press the tofu by wrapping the block in paper towel and placing something heavy on top (I used a cash iron pan). Let the tofu press for about 15 minutes or until it is very firm and dry to the touch.
- Meanwhile, prep the veggies by slicing the cucumber into long, thin strips and by peeling, pitting and slicing the avocado.
- Slice the pressed tofu into long thin strips. Place in a wide bowl and coat with the oil and tamari. Let the tofu marinate for about 10 minutes (optional).
- Heat a large frying pan over medium heat. Fry the tofu for about 4 minutes or until golden, then flip and repeat. Remove tofu from the heat.
Making the "Burritos"
- Lay two nori sheets side by side on a sushi mat with their longer edges touching. Use your fingers to gently wet the touching edges of the nori sheets, then overlap the two sheets by about an inch.
- Measure out 1 cup of the cooled sushi rice and use damp fingers to spread the rice out so that it goes about 2/3 of the way up the two nori sheets, leaving about 1 inch of nori showing at the bottom of the sheets.
- Add the tofu, cucumber, avocado and two heaping tablespoons of kimchi to each wrap. Wet the nori at the bottom and gently begin to roll the sushi, using the mat to help you out. Wet the remaining 1/3 of the nori that is visible at the top so that it will adhere to itself as it rolls. Make sure that the rolls are n ice and tight and add a bit more water if the aren't staying together.
- Wrap the burritos in tin foil or plastic wrap, then slice in half. This just helps to keep all the goodies from falling out of your burritos.
- Enjoy the burritos right away or store them in the fridge for up to three days of easy access meals