The Perfect Lunch Recipe I take on the go every week!

By Yeung Man Cooking · 60 min

Ingredients

Instructions

1. Preheat the oven to 400°F. Rinse the sushi rice 2-3 times and drain. Add 1.5 cups of water, bring to a simmer over medium-high heat, stir once, then cover and cook on medium-low for 15 minutes.
2. Pat the tofu dry and slice it into slabs about 1/2 inch thick. Coat them in the sesame oil, maple syrup, soy sauce and dark soy sauce, then place on a parchment-lined tray and bake for 20-25 minutes.
3. Cut the carrot and mini cucumber into thin matchsticks and thinly slice the avocado. When the tofu is done, remove it from the oven. Turn off the rice and let it steam for another 10 minutes.
4. Whisk the plant-based mayo, sriracha and 2-3 tablespoons of water in a small bowl, then transfer to a squeeze bottle. When the rice is done, move it to a large bowl, season with salt and rice vinegar, mix gently and spread it on the bowl's sides to cool for a few minutes.
5. Lay a sheet of nori on a sushi mat and spread a thin layer of rice over it, leaving a strip free at the top. Wet your fingers to spread the rice evenly. Sprinkle with sesame seeds, place 2 tofu slabs in the middle, then add carrot, cucumber, avocado, a drizzle of spicy mayo and micro greens.
6. Roll the nori tightly with the mat to form a sushi burrito.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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RiceCarrotCucumberTofuAvocadoNori seaweedExtra firm tofu