Teriyaki Tofu Sushi

Ingredients

• Rice, Premium Grade

  Nishiki

  ½ cup dry or 90g

• Water

  ⅝ cup or 142g

• Rice wine vinegar

  1 tbsp or 15g

• Granulated sugar

  white

  ½ tsp or 2g

• Salt

  table

  ½ tsp or 3g

• Soy sauce

  regular sodium, shoyu

  3 tbsp or 48g

• Maple syrup

  2 tsp or 13g

• Rice wine vinegar

  ½ tbsp or 7g

• Garlic powder

  ½ tsp or 2g

• Ground ginger

  ¼ tsp or 0.5g

• Organic Extra Firm Tofu

  Nasoya

  4 oz or 113g

• Cornstarch

  Compliments

  ½ tbsp or 5g

• Raw Nori Sheets

  Unknown

  2 sheet or 4g

• Cucumber

  raw, peeled

  ¼ medium or 50g

• Carrots

  raw

  ¼ medium or 15g

• Red bell pepper

  raw

  ¼ medium or 30g

• Florida avocado

  raw

  ¼ fruit without skin and seeds or 76g

• Sriracha

  1 tsp or 5g

Directions

1. Cook rice according to package directions.
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.
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.
4. Lay a nori sheet flat. Scoop on about 1/2 to 1 cup rice. With wet fingers, spread rice evenly across the nori sheet, leaving a 1/2-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.
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.
6. If desired, wrap in foil and store in the fridge for a grab-and-go meal!
7. Recipe by: Emilie (source: https://www.emilieeats.com/vegan-teriyaki-sushi-burrito/)