Ingredients
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1 cup short-grain sushi rice short-grain sushi rice1 cup short-grain sushi rice
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2 tbsp rice vinegar rice vinegar2 tbsp rice vinegar
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1 tsp maple syrup maple syrup1 tsp maple syrup
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1/2 tsp salt salt1/2 tsp salt
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1 can (400g) chickpeas, drained and rinsed chickpeas1 can (400g) chickpeas, drained and rinsed
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2 tbsp gochujang (Korean chili paste) gochujang2 tbsp gochujang (Korean chili paste)
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1 tbsp soy sauce or tamari (for gluten-free) soy sauce1 tbsp soy sauce or tamari (for gluten-free)
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1 tsp toasted sesame seeds toasted sesame seeds1 tsp toasted sesame seeds
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1 small carrot, julienned carrot1 small carrot, julienned
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1/2 cucumber, julienned cucumber1/2 cucumber, julienned
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1/2 red bell pepper, thinly sliced red bell pepper1/2 red bell pepper, thinly sliced
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1 cup spinach spinach1 cup spinach
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1/2 cup purple cabbage, shredded purple cabbage1/2 cup purple cabbage, shredded
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1 avocado, sliced avocado1 avocado, sliced
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4 large nori sheets nori sheets4 large nori sheets
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1 green onion, thinly sliced green onion1 green onion, thinly sliced
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Optional: kimchi (vegan), for serving kimchiOptional: kimchi (vegan), for serving
Directions
Prepare all fillings before assembling. Keep your hands damp when handling the rice to prevent sticking. Don’t overfill the burrito to ensure a tight roll. For extra protein, add baked tofu strips. Use brown sushi rice for a whole grain option. Gochujang can be spicy; adjust to taste.
Steps
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1
Done
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Cook the sushi rice according to package instructions. While warm, gently mix in rice vinegar, maple syrup, and salt. Set aside to cool. |
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2
Done
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In a skillet over medium heat, add chickpeas, gochujang, soy sauce, and 1 tbsp water. Sauté for 3-4 minutes until chickpeas are coated and heated through. Stir in sesame seeds. Set aside. |
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3
Done
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Steam or blanch the spinach for 1 minute, then squeeze out excess water. |
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4
Done
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Lay a nori sheet on a bamboo mat or parchment paper, shiny side down. Spread a thin layer of seasoned rice, leaving 1 inch at the top. |
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5
Done
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Arrange chickpeas, carrots, cucumber, bell pepper, spinach, cabbage, avocado, and green onion horizontally across the center of the rice. |
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6
Done
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Using the mat, gently roll the nori sheet into a tight burrito, tucking in the sides as you go. Seal the edge with a bit of water. |
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7
Done
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Repeat with remaining ingredients. |
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8
Done
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Slice burritos in half and serve with vegan kimchi, if desired. |
