LEARN HOW TO MAKE AN EASY SPICY WASABI SUSHI BURRITO RECIPE

LAY HO MA!! What happens when you put sushi and burritos together? You get an epic meal! Join me in this episode and learn how to make an easy vegan spicy wasabi sushi burrito recipe right at home! Let's begin

Ingredients:
1 cup sushi rice
1 cup water
3 tbsp rice vinegar
pinch of salt
1 small carrot
2 sticks green onion
1/4lb fried tofu
1/4 red bell pepper
1/4 English cucumber
1 large avocado
2-3 tsp wasabi
2 sheets nori
5g broccoli sprouts
4 tbsp chickpea mayo (https://youtu.be/C-5g4qfKSoY)
2 tbsp sriracha
1 tbsp white sesame seeds
1 tbsp black sesame seeds
few leaves romaine lettuce

Directions:
1. Rinse and drain the sushi rice 2-3 times to get rid of the excess starch
2. Add 1 cup of fresh water to the rice and heat it up on medium high heat
3. When the water begins to bubble, give the rice a good stir to release any rice grabbing the bottom of the pan. Then, turn the heat down to medium low and cover the pan. Let it cook for 15min, then turn the heat off and let it continue to steam for 10min
4. Transfer the rice to a large mixing bowl and add the rice vinegar. Gently mix around the rice and pat the rice onto the sides of the bowl (this will help the rice cool faster)
5. Chop the carrot into thin matchsticks. Finely chop the green onion
6. Slice the fried tofu and finely slice the red bell pepper
7. Place the prepped veggies onto a plate along with some cucumber sticks
8. Scoop out the flesh of the avocado and place into a mixing bowl
9. Mash and combine the avocado and wasabi together
10. Place a sheet of nori onto the sushi mat and gently spread a layer of sushi rice onto the nori. Dip your fingers in some water before touching the rice (this will prevent the rice from sticking to your hands)
11. Spread some of the wasabi avocado onto the rice. Leave about an inch or so of exposed rice at the top of the nori sheet (this will be used to seal the roll)
12. Assemble the burrito by adding the tofu and red bell pepper. Then, add the cucumber, broccoli sprouts, chickpea mayo, sriracha, green onions, carrots, both sesame seeds, and lastly some romaine lettuce leaves
13. Use the romaine lettuce leaves to press down the ingredients and firmly roll the nori to the exposed rice. Remember to roll firmly and apply some pressure as you roll
14. Roll the burrito in a sheet of parchment paper and twist the sides to maintain the pressure. Serve as a single roll or slice the burrito in half


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https://bit.ly/3k4rgfj


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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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