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Sushi Burritos with Quick Pickled Ginger

There is a craze that is apparently sweeping the nation, it hasn’t yet reached the Fingerlakes (that I know of, please tell me if I’m wrong!), but it’s the ultimate mash-up. Sushi burritos! Sushi rice and fixings inside a burrito you can customize to your liking?! Count me in, this recipe is perfect for CSA lovers.

Sushi Burritos

Actually I’ve been getting a wrap like this in the Greenstar deli for years, so it looks like they were ahead of the curve on this one. I picked up organic spinach wraps and local smoked tofu from them, and put our own twist on the recipe. Other ideas for these – try grilled shrimp, smoked, salmon, or seared ahi tuna if you like seafood. For the vegetables anything goes – we had fresh carrots and mizuna in our CSA shares, but radishes, steamed squash, cucumber, whatever’s in season will be perfect.

Sushi Burritos

We have a huge bag of fresh ginger from Good Life Farm in our freezer (I know, we’re so lucky!), and it turns out quick pickled ginger is so easy to make! If you prefer to buy it go ahead, but this turned out mellow enough to slice and add to the burritos in just 15 minutes.

Sushi Burritos

Sushi Burritos with Quick Pickled Ginger

1 cup sushi rice or short grain brown rice
2 tablespoons sugar
2 tablespoons rice vinegar
1 teaspoon salt
8 oz smoked tofu, like tofu khan, thinly sliced
1 carrot, cut into matchsticks
handful mizuna leaves, washed and dried
8 small or 4 large spinach wraps or tortillas
1/3 cup mayonnaise*
1 teaspoon – 1 tablespoon wasabi paste

Quick Pickled Ginger:
1 inch young, fresh ginger
rice vinegar
pinch of salt and sugar

Make the sushi rice. Place the rice in a bowl and cover with cold water. Swish with your hands and drain the water, continue until the water runs clear. Place the rice with 2 cups water in a saucepan, bring to boil, then cover and simmer for 15 minutes. Remove from heat and leave covered for 15 minutes. Combine the rice vinegar, salt, and sugar in a small bowl, stir to dissolve. Pour the vinegar mixture into the rice and stir to combine. Let the rice cool.

Make the pickled ginger. Thinly slice the ginger and place in a small bowl. Cover with rice vinegar and add just a pinch of salt and sugar. Let sit for 15 minutes, or longer if you want a milder flavor. Stack the slices together and slice into tiny matchsticks.

Make the wasabi aioli. Combine mayonnaise and wasabi in a small bowl until it’s to your liking. Start with a small amount of wasabi and add more to make it spicier.

*Use vegennaise for a vegan burrito.

Assemble burritos. Divide the rice, wasabi aioli, carrots, mizuna, tofu, and ginger amongst the tortillas. Roll and enjoy!

The ultimate mash-up - sushi + burrito! Vegan!

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