| Prep: 45 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 460 | 20g | 3g | 58g |
| sugars | fibre | protein | salt |
| 9g | 15g | 20g | 0.8g |
Why I Love Canadian Lentil and Veggie Sushi Burritos with Almond Butter Sauce, Pickled Veggies, Sesame, Nori, and Shichimi Togarashi
One of my all-time treasured dishes, a fabulous Canadian delight, is the Lentil and Veggie Sushi Burritos with Almond Butter Sauce, Pickled Veggies, Sesame, Nori, and Shichimi Togarashi. A mouthful to say, and an exciting mouthful to eat. This recipe strikes the precarious balance between hearty satisfaction and refreshing lightness, with wholesome lentils and vibrant veggies wrapped snugly in a nori blanket.
A Personal Journey with Lentil and Veggie Sushi Burritos
I fondly recall the first time, for me, when the comforting flavors of the lentil and veggie sushi burritos piqued my curiosity. Growing up in Colorado, my cuisine was distinctly mountain fare – game meats, trout fishes, and the like. But when Gordon introduced me to these sushi burritos, I was pleasantly surprised. Ever since they’ve become a beloved staple of our household.
Inspired by the West Coast
The inspiration for this twist on a classic comes from none other than the innovative mind of Nikole Herriott. Her unique take on sushi, adapted to the Canadian palette is testament to her creativity.
Though not quite the game meats of Colorado or the trout dishes I’ve grown accustomed to, these vibrant wraps, brimming with flavor, offer a carved path into a culinary globe-trotting adventure right from the comforts of home.
Being somewhat similar to traditional maki rolls, these rolls distinguish themselves with the uniqueness of lentils as a base, and the almond butter sauce adds a distinct and hearty twist that perfectly pulls everything together.
No feast would be complete without the right pairing. I recommend serving these sushi burritos with a lightly dressed cucumber and wakame salad. Totally refreshing. Or better yet, pair it with a nice, cold glass of sake.
So, I’m inviting you all to step into your kitchen, roll up your sleeves, and prepare to be transported into a dining experience bursting with flavor, depth, and love. Trust me, your palate will thank you for it!
What You’ll Need
- 2 cups dried lentils
- 4 cups vegetable broth
- 8 whole nori sheets
- 2 cups cooked sushi or jasmine rice
- 1 cup of shredded purple cabbage
- 1 cucumber, julienned
- 2 ripe avocados, sliced
- 1 bell pepper, julienned
- 1 cup of shredded carrots
- 1/2 cup cilantro leaves
- 1/4 cup sesame seeds
- 6 tbsp almond butter
- 3 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 2 tsp shichimi togarashi (Japanese seven spice)
- 1 cup pickled veggies, for serving (daikon radish, cucumber, ginger etc)
Method
Step One
Start by rinsing your dried lentils under cold water. Place them in a large pot and add the vegetable broth. Bring to a boil, then reduce the heat and let them simmer until they are tender, which should take roughly 20-25 minutes. Once cooked, drain and set aside.
Step Two
While the lentils are simmering, prepare the almond butter sauce by mixing together the almond butter, low-sodium soy sauce, rice vinegar, sesame oil, honey, and shichimi togarashi in a bowl. Stir until all the ingredients are well combined and the sauce is smooth.
Step Three
Next, prepare your veggies. Shred the purple cabbage, julienne the cucumber and bell pepper, shred the carrots, and slice the avocados. Set all of these aside and rinse your cilantro leaves, leaving them to dry on a towel.
Step Four
Begin assembling your sushi burritos. Place a nori sheet down, then spread a thin layer of cooked rice over it, leaving about an inch free at the top. Add a layer of lentils followed by the cucumber, bell pepper, shredded purple cabbage, shredded carrots, and avocado slices.
Step Five
Drizzle the filling with a generous amount of the almond butter sauce, then top with a sprinkle of sesame seeds, a few cilantro leaves, and some pickled veggies. Be careful not to overfill, or rolling the burrito will be difficult.
Step Six
Begin rolling by tucking the end of the sheet over the filling and rolling it tightly, using a drop of water to seal the edges if necessary. Use a very sharp knife to slice each sushi burrito in half.
Step Seven
Repeat the process until all the ingredients are used. You should end up with approximately 8 sushi burritos. Serve them immediately with extra pickled veggies and almond butter sauce on the side for dipping. Enjoy your Lentil and Veggie Sushi Burritos with Almond Butter Sauce!
