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sushi

20-minute (vegan) Peanut Tofu & Greens Spring Sushirrito

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Sushiwhat? Sushi + Burrito = Sushirrito! Still no idea what this is supposed to be? Well, basically a sushi roll (like maki) just so giant that you roll it up like a burrito and can eat it holding in your hands. Pretty genius invention right? Sushi to-go basically.

Biting into this is like biting into soft (and sushi flavoured) rice, fried & salty peanut tofu, crunchy cucumber & aspragus, soft avocado and creamy sriracha sauce. An explosion of flavours in your mouth and it really is ultra delicious! Plus, it actually is not too difficult to make.

What is special about this dish?

First of all, it is vegan. Vegan sushi with tofu is not very traditional in Japan. Usually it is prepared with raw fish like salmon or tuna or with fresh veggies or fruits like avocado (yep, avocado is a fruit) and cucumber. Or sometimes tempura (vegan) vegetables or prawns. You see, nl tofu in here. Nevertheless this is not a reason for us not to add tofu into this dish.

And secondly, well a gigantic sushi wrap is not quite normal. Yeah, it kinda is like an ultra thick maki, just one you can take bites from. This shape is very untypical because you (obv) cannot eat this with chopsticks, at least it is a challenge. It is more like street-style, meal prep, on the go sushi. Still, is tastes at least as good!

Is this healthy?

Damn yep. The amazing thing about this is that you can add any veggies you like into these rolls. Whatever you think would taste good in combination with the tofu & rice. I love cucumber, asparagus, avocado and spring onions but you could also add sweet potato or carrots or whatever you love. Adding all these kinds of different veggies makes this really incredibly nutritious. And obviously, depending on which veggies you choose, you‘ll have different nutrients! 

Besides the veggies we also have the tofu. Tofu is a great source of plant based protein and fibre. Together with the peanut sauce is also serves as a source of healthy and essential, unsaturated fat. Not to forget about the rice. This itself is not too nutrient dense, yet it provides many carbohydrates to keep you energized. If you also wanted some fibre and minerals, you could swap it for brown rice instead.

How to make this dish?

If you are a professional sushi-chef, you probably have got this ready in 5 minutes. If you are not (just like most people including myself) it‘ll probably take you 20 minutes – if even. And what takes the longest is cooking the rice. Therefore that‘s also what we‘re starting with. Here we‘re using sushi rice just because it has this special sushi flavor and texture. You can either find that at the supermarket or an asian store. This we just boil with twice the amount of water and then we mix it with a mix of vinegar and maple. This combination really adds the flavor we want.

Then we also need to marinate the tofu. This essentially is done by combining a few ingredients including peanut butter, soy sauce and lime juice. The longer this can marinate, the better. While the rice is cooking, the tofu is frying in hot oil until crispy. In the meantime we can also finely chop or slice the veggies. 

Then comes the fun and challenging part; rolling (or more like folding) it up. For this we need to divide the rice into the amount of sandwiches we make. If we make two sandwiches we divide it into two. And then we need to half it again (so we have rice for the top and the bottom). We start by adding one half of it into the middle of a nori sheet and pressing this into a square or rectangle. Then we add the veggies, whichever you like, and tofu, then the sauce, more veggies and the other half of the rice. We need to make sure to keep everything in this square or rectangular form. Then we take a second nori sheet and lay it on top. Now we take a small bwol with water and dip our fingers into it to wetten the sides of the nori and then fold the sides in and roll the rest like a burrito. It is important to really keep everything very tight here so the burrito does not fall apart when eating. And that’s it!

Meal prep friendly?

Yes! Definitely! That is the great thing here – it is not only great to be eaten the next day, it also is amazing to be eaten on the go, or in the park because you do not need cutlery or chopsticks or anything. It probably lasts 2-3 days in the fridge, so you’ll have a delicious meal for several days!

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20-minute (vegan) Peanut Tofu & Greens Spring Sushirrito

Like Sushi, just with Tofu and rolled up like a Burrito, so you can easilyyy eat it! An explosion of flavours and not difficult to make.

Course dinner, lunch
Cuisine Japanese
Prep Time 10 Minuten
Cook Time 15 Minuten
Total Time 25 Minuten
Servings 2 servings

What you will need

For the tofu:

  • 200 g tofu
  • 2 tbsp peanut butter
  • 5 tbsp soy sauce
  • 1 lime
  • 1 tbsp maple syrup
  • 1/2 tsp garlic & ginger (dried or fresh)
  • 1 tbsp sesame oil
  • 1 tbsp oil

For the rest:

  • 120 g Sushi Rice (you can find that either at your super market or asian store – alternatively you could go for basmati rice)
  • 1/4 cucumber
  • 2 tso vinegar
  • 1 tsp maple syrup
  • 1/2 avocado
  • 100 g green asparagus

For the sriracha sauce

  • 1 tbsp sriracha
  • 2 tsp mayo
  • 2 tbsp greek yoghurt
  • 4 nori sheets

How to

  1. First mix all the ingredients for the tofu marinade. Then cut the tofu into two equally sized (about 1cm thick) blocks and let them marinate for as long as possible.

  2. Add the sushi rice, along with twice the amount of water and some salt, to a pot and bring to a boil. Reduce to a simmer and let simmer until all water is absorbed. Then turn down to very low heat and let sit until fluffy and soft.

  3. In the meantime mix all the ingredients for the sriracha sauce. Finely slice the cucumber, avocado and asparagus. Fry the asparagus in some oil for about 3-4 minutes until soft.

  4. When the sushi rice is done, combine the vinegar and maple and mix it with the rice. Then divide the rice into however many burritos you are making.

    Then add half of each portion into the middle of a nori sheet and press it into a flat and tight rectangle or square. Now layer some veggies and the tofu on top. To with the sriracha mayo and the remaining rice. Press everything together so it sticks well and does not fall apart. Top with another Nori sheet. Then fold in the edges and drizzle a bit of water on the sides, so they'll stick. Then tightly roll in the burrito and fold in the remaining edges.

  5. That's it! Serve with some soy saue and enjoy!

I really, genuinely hope that you’ll enjoy this as much as we do and that you’ll have a great time cooking this!

All the best,
Love,
Katie

Summer Poke Bowl

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The all beloved and super trends bowl. I mean, how can you not love it? Rice, fresh seafood (or tofu), all the veggies, fresh fruits, covered with a super good sauce. What do you need more? Step away from classic and make this super tasty summer version!

What even is poke?

Poke is a traditional dish that originated in Hawaii. It usually is raw fish (just like Sashimi) over rice. This rice mostly is prepared as sushi rice. The fish usually is marinated before with soy sauce and then it all is assembled in a bowl with lots of veggies.

My poke bowl love

I have always been loving sushi. I also have always loved all kinds of bowls. And therefore I love poke bowls. Before it even was a trend I would always get it when I saw it on the menu. Because it is so good. And then, luckily, it became a trend and now you can find lots of places in Vienna that serve extremely delicious poke bowls. My absolute favourite one is HONU TIKI Bowls because they are just the best ones! Me and my bestie almost always go there to have them! Insanely good.

Since we went there (and still go there) very often, we also spent a lot of money on them. And they are not cheap. Raw and fresh seafood is pretty expensive and so are other fresh ingredients. So I thought, why not making it at home? It is easy, healthy and pretty tricking tasty.

How to build up a poke bowl:

Similar to my guide for a buddha bowl I am now gonna explain to you how to best build up a poke bowl.

  • We need to start with a base. Traditionally I would use white rice or best, – – Sushi rice if you have that on hand. It is filling and adds a nice texture. If you want to can also use greens as a base to have more of a salad version or you could also do half half.
  • Next we need our source of protein. Raw (or also cooked works fine) fish such as tuna or salmon but you can also long for tofu or grilled chicken, prawns or beef.
  • Next up our marinade. This is important because it adds a lot of flavour to your protein and the entire bowl. I love doing a teriyaki sort of marinade but feel free to do something else.
  • Of course we also need some veggies. Here you are totally free and you can add whatever you want. For me, edamame or peas, cucumbers and tomatoes are always a must! But honestly, everything works well here!
  • Not to forget: Fruits! May sound a little weird a first but it is a game changer. It adds so much sweetness and freshness to it, that’s insane! I promise you, you will love it
  • A crunch: Here I love to use spring onions, sesame seeds, nori, or some sort of nuts. This just adds such a nice twist to the texture! Absolutely love it!
  • The sauce: Maybe this is the most important part of the entire bowl! Why? Because you are going to mix everything with it, and if it is not good, everything won’t be good. Here you can long for a mayo based one (which not always is the healthiest choice) or some soy sauce or peanut sauce.

What is in this bowl?

As a base we are using Sushi rice. The one I use is from Reishunger and it is super tasty! Btw: with the code REISKATIE you can get your favourite rice for free there!

Get the rice here!

As for veggies we use peas, broccoli, tomatoes, asparagus, cucumber and wakame (these are alleges which you can get at your asian restaurant or your fish market).

Fruitwise, we are going for apricots. they are coming into season now and they are regional. If you don’t like those, go for mango instead.

Our protein is salmon or tuna. I always make both of them because in my family we like different ones. But you can also use tofu if you want a vegan version, and leave out the fish sauce in the marinade

So next on to the marinade, it is sort of a teriyaki one. Super good and addicting!

Our crunch are spring onions, which are super good here! They add a crunch and some freshness.

Last but not least: the sauce. A peanut sauce. This stuff is seriously good. And seriously addicting. But also super easy!

Are poke bowls healthy?

Yes they are! Well usually, you always have exceptions. But rice is not unhealthy, raw fish is healthy because of its high protein content and it is not fried or prepared with a lot of oil. Plus, in poke bowls you always have tons of veggies, which also give you loads of vitamins, just as the fruits does. The sauce on top is not always healthy, so make sure to check what you are using. Mayo-based ones are not always healthy. What you should also look out for is that you do not always choose soy sauce based sauces because they are loaded with vitamins. So all in all, pretty healthy.

I hope you love this recipe as much as I do (because I am obsessed with it) and enjoy it all throughout summer. It is such an easy one, I would really recommend making it!

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Summer Poke Bowl

A summery version of the all time favorite and healthy dish! Raw fish with plenty of veggies, rice and a super tasty peanut sauce!

Course bowl, dinner, lunch, Main Course
Prep Time 15 Minuten
Cook Time 15 Minuten
Marinating 2 Stunden
Servings 4 servings
Calories 590 kcal

What you will need

  • 600 g tuna or salmon in sashimi quality (meaning you can eat it raw)
  • 250 g rice
  • 1 tbsp rice wine vinegar
  • 1 tsp sugar
  • 200 g broccoli
  • 100 g peas
  • 200 g asparagus green or white whatever you want, but when using white you need to peel it first
  • 1/2 large cucumber
  • 200 g tomatoes
  • some wakame optional
  • 4 apricots
  • 1 spring onion

For the marinade:

  • 50 ml soy sauce
  • 2 tbsp fish sauce
  • 1 tbsp oyster sauce optional
  • 2 tbsp coconut sugar
  • 1 lime juiced
  • 1 tbsp sriracha/ hot sauce optional
  • 1 tbsp honey or maple

For the peanut sauce

  • 100 ml full fat coconut milk
  • 30 g peanut butter about 2 tbsp
  • 30 g soy sauce about 2 tbsp
  • 1 tsp hot sauce
  • 1/2 lime juiced

How to

For the fish:

  1. Combine all the ingredients for the marinade in a large bowl. Cut up the fish into 1-1.5 cm sized cubes and add to the marinade. Marinate for 2 hours or longer. The longer, the more intense the flavor will be.

The rice:

  1. Prepare the rice according to package instructions. When done, remove from the heat and let cool for about 5 minutes. Then mix the rice wine vinegar with the sugar and mix it into the rice. Set aside.

The veggies & fruit:

  1. Steam or boil the broccoli, (green) asparagus, and peas for about 5 minutes in salted water, then drain. Cut the cucumber into small cubes. Half the tomatoes when using cherry tomatoes or also cut them into small cubes when using large ones.

    Depit the apricot and also cut it into small cubes. Finely slice the spring onions.

The sauce.

  1. Mix all of the ingredients for the sauce in a bowl. When it is too thick, add some water to thin it out.

Assemble!

  1. Divide the Sushi rice onto the bowls. Next add the fish with the marinade followed by all the veggies and fruit except for the spring onions. Top with the sauce and then lastly add the spring onions! Serve and enjoy!

Enjoy,
Happy cooking,
Katie // Une Petite Cuisinière