This recipe is one of those things that you can improvise and improve whenever you have leftover rice and other delicious ingredients such as edamame, avocado, mango, or whatever other vegan sushi ingredients you can think of…the idea is similar to the summer rolls I make, but wrapped in Nori instead.
For the peanut butter sauce:
- 1/2 cup natural peanut butter
- 1/2 cup soy sauce
- 1/4 cup navel orange juice, freshly squeezed
- 1 tsp minced fresh ginger
- 1/4 tsp garlic powder
- 1/4 tsp wasabi powder
For the burrito (ingredients for just one, but you can make more if you want!):
(It’s best if you let the hot ingredients cool first or else the nori gets quite hard to chew)
- 1 nori sheet
- 2 tbsp peanut sauce
- 1/3 cup prepared or leftover brown sushi rice
- 1/4 cup shelled edamame, boiled and rinsed to become cool
- 4 strips of mango
- 1/4 tsp black sesame seeds
- avocado if desired, I didn’t use it this time around, but it would be really good!
To make the sauce:
- With a metal whisk in a medium sized bowl, stir the peanut butter, soy sauce, and orange juice until combined together and cohesive without the peanut butter being thready or clumpy, it takes a bit of time and elbow grease to get it that way.
- Stir in the ginger and the garlic and wasabi powders.
- Set aside.
To prepare the burritos:
- Place the nori sheet onto a large plate.
- Drizzle the peanut sauce on top.
- Place the rice in the middle in a vertical strip, as you would when making a burrito.
- Sprinkle edamame on top of the rice, then place the mango on top, and finally, sprinkle the sesame seeds on it all.
- Roll the nori sheet into a burrito wrap.