|Sesame "Sushi" Burritos (Vegan, GF, DF)|
This recipe came to fruition after a meeting with an old friend. 10 years ago she was a college roommie, now Rachel owns a food-focused PR firm called RVD Communications in Brooklyn, NY. One of her clients is Japanese restaurant Uma Temakeria, which is making waves in the culinary scene for its SUSHI BURRITOS.
Stop, pause, digest.
Two of my favorite foods, lovingly rolled into one portable snack. Cue all the heart eyes.
In the days ensuing my coffee date with Rachel, I couldn't get sushi burritos out of my mind. And the only cure for said affliction? More cowbell. And by more cowbell, I mean my own, LL Balanced version of a sushi burrito.
There is something so immensely attractive about the idea of a roll-up your sleeves, no-sauce-or-utensils needed meal. Equally attractive is the rich, umami Asian flavor profile that I clearly can't get enough of (Exhibits A & B). Put these together, and you have my new favorite make-in fast food.
I took aggressive creative license with this concept, since raw fish isn't exactly reliable in landlocked Tennessee. I wanted something veggie, and tempeh is one of my favorite plant-proteins (chickpeas, stay calm). If you've been following me for a bit, you've seen it in this curry, Sloppy Joe's and nachos. A fermented form of whole soybeans, tempeh is highly digestible, packed with nutrients and a true flavor chameleon. Its texture is absolutely perfect in these burritos. If you're not into tempeh or can't find it, you can substitute an equal amount of beans or shredded chicken instead.
Also, you don't need to assemble all your burritos at once. Make the filling and keep fixings and wraps on hands. Throw one together in the morning, wrap it in tin foil and you have instant coworker jealousy! You don't necessarily have to pack any side dishes if you go veggie-heavy on the filling. These are so nourishing, satisfying and flavorful, I think they'll go on the regular rotation.