Rainbow Sushi Burrito

Rainbow Sushi Burrito

INGREDIENTS

The 'Tuna'

  • 2 tomatoes
  • 1/4 cup Big Tree Farms Coconut Aminos
  • 2 tbsp sesame oil
  • 1 tbsp hot sauce
  • 2 tbsp rice vinegar

The Burrito

  • 2 nori wraps
  • 2 cups cooked brown rice
  • 1 tbsp Big Tree Farms Coconut Nectar
  • 2 tbsp rice wine vinegar
  • 1 purple sweet potato, steamed
  • 1 carrot, shredded
  • 1 mango, peeled and sliced
  • 1 avocado, sliced
  • 2 green onions, sliced

INSTRUCTIONS

  1. Grab a small pot of water and boil the water. Also grab a bowl of ice with some water in it for an ice bath.
  2. While the water is boiling, core your tomato from the top and pop it in the water for 2 minutes until you start to see the skin peel off.
  3. With a slotted spoon, remove your tomato from the boiling water and add it to the ice bath to cool immediately.
  4. Once cool, remove the skin, cut in half and remove the inside with the seeds so all that’s left is the meaty shell part of the tomato. Slice into 1 inch slices and place in a bowl.
  5. In a mason jar, add the rest of the ingredients for the “tuna” and mix well. Pour over your tomato and marinate for 30 min- overnight.
  6. Cook your rice to package instructions. Once it’s cooked, drizzle the coconut nectar, rice vinegar and sesame seeds over the top and mix with a fork, let cool.
  7. Put your nori wrap shiny side up on your sushi roller. Evenly distribute half the rice so you 1/2 inch edges free on each side and 1 inch free on the side furthest from you.
  8. Place your “tuna”, shredded carrots, mango, avocado, green onion and steamed purple tomato evenly on the top of the rice covering it.
  9. Dust a bit of water on the seaweed edge furthest from you.
  10. Roll up the burrito using the sushi roller to give you some help!
  11. Seal it, and enjoy immediately!
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