That’s right. You heard me. (Read me?) Sushi Burritos. Sushi effing Burritos. It’s a thing. And I’m gonna show you how to make them. These seemingly simple yet innovative take on two household favorites is taking the world (and by world I mean social media) by storm. Hungry customers are flocking to venues that distribute these astonishing creations. But I’m going to let you in on a little secret, they’re SUPER easy to make. You don’t have to travel to NYC or Tokyo to get your hands on these. You can make them right in your own kitchen with a few simple ingredients. And the eggplant? That’s just a matter of preference. You can stuff these with whatever you like. But try the eggplant. It’s the bomb diggity.
Soooo for the eggplant. Or orbigin as they call it in Europe. Cause we’re oh so cultural. You want to cut that lengthways into ½” thick slabs. Place the slabs into a shallow baking dish, and slather them (mmm slather) with a teriyaki sauce of your choice, either homemade or from a bottle if you have a personal favorite. I generally object to any sort of premade sauces but there are some winners out there. Set the eggplant aside to marinade and move along to the next step.
While those are marinating, we’re going to make the rice. For whatever reason, a lot of people are intimidated by sushi rice. Just follow these few simple steps and it will come out perfect every time, pinky promise. I take pinky promises VERY seriously, so you know I mean business.
When making the rice we are going to use a 1:1 ratio of rice to water. But first, we must rinse the rice. This is absolutely vital for the perfect sticky rice. After measuring the rice, place it into a large bowl, and fill the bowl with cold water. Stir the rice around until the water looks milky, and drain. Repeat this process until the water runs clear. Transfer the rice to a pot, and add an equal amount of water. Bring the water to a boil, and reduce to a simmer. Cover, and simmer for 15 minutes. Once the time is up, remove from the heat but leave the rice covered, and allow it to sit for an additional 10 minutes.
As the rice is steaming, combine rice wine vinegar, sugar, and salt in a microwave safe bowl (or in a small sauce pot if you’re totally against radiant cooking) and nuke it for 45 seconds, or until the salt and sugar dissolve. Transfer the rice to a large bowl, and mix in the vinegar mixture. Allow the rice to sit out uncovered until it reaches room temperature. The longer it sits, the stickier it gets. So give it ample time to ensure that your rice reaches its full sticky potential.
Preheat the oven to 425 F, and lay the eggplant slabs onto a lined baking sheet. Bake them for 30-45 minutes. Remove them from the oven and allow them to cool. But the slabs into strips, and toss the strips in teriyaki sauce to fully coat them. Set them aside and cut your additional veggies into strips as well. For this occasion I used cucumbers, avocados (both of which are actually fruit; fun fact) and scallions (those are actually a vegetable).
At this point your sushi rice should be cooled down to room temperature. Now, you’re going to take your nori (or soy based sushi wraps like I used. They’re super snazzy) and lay it out flat. You can use a sushi mat if you wish, I don’t really think it’s necessary but some people like the security, plus it feels authentic.
Now, take a scoop of rice, and work it around the nori to achieve a thin layer of rice, leaving a bit of space on the edges. It gets super sticky, so a nice trick is to wet your hands so that you can spread the rice with ease. Line your ingredients down the middle, and roll up the nori tightly. Transfer the roll to a piece of foil, and roll it up once more. And you’re done! You did it! You made a sushi! You made a burrito! It’s a sushi burrito!
It’s chow time!!!!!!
Teriyaki Eggplant Sushi Burrito
1 cup teriyaki sauce
1 cup sushi rice
1 tsp salt + extra for salting eggplant
2 tsp brown sugar
3 tbsp rice wine vinegar
1 seedless cucumber
1 bunch scallions
- Slice the eggplant into 1/2 inch slabs, place in a colander and lightly salt. Put the colander in the sink or over a bowl to drain, allow to sit for 30 minutes.
- Place the cup of rice in a medium sized bowl. Fill the bowl with cold water swirl the rice, and then drain. Continue process until the water runs clear.
- Pat eggplant dry, and coat with the teriyaki sauce. Allow to marinade for at least 20 minutes.
- Preheat oven to 425 F.
- Bake eggplant for 30-45 minutes; until golden brown and soft.
- In a medium sized pot, bring 1 cup of water and 1 cup of rice to a bowl. Reduce the heat to a low simmer, cover, and cook for 15 minutes. Remove from the heat, keep covered and allow to sit for 10 minutes.
- Combine rice wine vinegar, brown sugar and salt in a microwave safe dish, and cook for 45 seconds or until the sugar and salt have dissolved.
- Transfer the rice to the medium bowl, and stir in vinegar mixture.
- Allow rice to sit uncovered and come to room temperature.
- Slice eggplant, cucumbers, avocados and scallions into strips.
- Lay out a piece of nori, and top with a thin layer of sticky rice (wet your hands to make it easier to work with).
- Lay the eggplant and veggies down the center of the nori and rice.
- Scooping under one end, and tightly tucking the fillings inside, tightly roll up the sushi into a cylinder.
- Roll the sushi burrito up into a piece of foil for easier holding while you munch!
- Serve with wasabi, pickled ginger, or sriracha mayo. Use the existing recipe, and sub chipotle for sriracha!
- Chow time!