Step 1

Start off by washing your sushi rice – you can either do this by rinsing it in a sieve under the tap or by filling a pan with water and massaging the rice kernels with your hands. Drain the water after rinsing, place the wet rice into a pan & add hot water from the kettle. To cook the rice perfectly you will need the water/rice ratio to be 2:1 – so add twice as much hot water as rice. Bring the water to a boil, then reduce the heat to a minimum, cover the pan with a lid and leave the rice to cook. Check back and stir every 2-3 minutes, so to ensure that the rice does not stick to the bottom of the pan. Your sushi rice should become a sticky mass for your vegan sushi burrito.

Step 2

Remove the pan from the heat and let the sushi rice cool down. I usually place the pan into a bath of cold water in my sink to help cool the rice down quicker (obviously don't overflow it 😉)

Step 3

Whilst your rice is cooking you can prepare your vegan chicken pieces. Place them into a frying pan over medium heat. Add 2 tablespoons of sesame oil and 2 tablespoons of tamari to the pan and fry until well coated and slightly crisping on the outside. Set aside to cool.

Step 4

Wash, peel and chop the carrot into thin, long strips, and cut the bell pepper & cucumber in the same way. For the spring onion: Cut it in parallel strokes to create thin circles of spring onion. Cut the avocado in half, remove the stone and carefully peel the outer skin. Place the avocado halves onto your chopping board face down and cut into 2mm thin strips.

Step 5

Assemble all your ingredients and we can begin to fill the burrito!

Step 6

Place your Nori Sheet on the sushi mat. First, create a layer of sushi rice on the bottom 3/4 part of your Nori. Ideally spread with a wet spoon or knife to create an even layer.

Step 7

Place your ingredients along the bottom edge of your Nori, I added them in this order: vegan mayonnaise, carrot, pepper, cucumber, chicken pieces, avocado, ginger, crispy onion, spring onion. Of course, you can alter this order to your liking 😉

Step 8

Tap the top quarter of the Nori sheet with a little water, then carefully start rolling the burrito from the bottom. Use your middle and ring fingers to keep the filling in place, whilst you roll the sushi mat with your thumbs. Once you’ve got all ingredients in the roll, gently press the burrito within the sushi mat to create a firm roll and avoid your filling to fall out later on.

Step 9

Gently roll up the rest of the burrito and seal the edge of the Nori with a little water. Unroll the sushi mat and carefully roll the burrito on top to even out the roll.

Step 10

Cut the burrito down the middle using a sharp and wet knife. In case you are cutting multiple burritos at the same time, ensure to clean and wet your knife after each burrito, as you might otherwise have sticky rice on the knife, which will make it difficult to cut the next one. If using parchment to hold your burrito together, wrap it around the roll before cutting.

Step 11

Sprinkle the halves with sesame seeds, if you like (I'm all over sesame seeds!) get your soy sauce dip ready and ENJOY!