![\"574\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/06\/574.jpg\")
<\/a><\/p>\nVeggie Burrito Sushi<\/strong><\/p>\n Our local farmers market has been somewhat quiet for a while but then a few weeks ago it started becoming interesting with more variety of produce showing up.<\/p>\n <\/p>\n I came home with a pot of beautiful salad leaves and a bunch of asparagus, and I wanted to try them (a lot of them) for our lunch. <\/p>\n So, I decided to make a sushi roll. Well, a big one. <\/p>\n It’s basically sushi rice and a lot of vegetables rolled in a seaweed sheet, so, technically it’s a sushi roll, but because of the look and the size I thought it would be appropriate to call it a burrito sushi. <\/p>\n Since I wanted to keep it 100% plant based, I made my own mayo-like paste, and it was a big hit with Terry (and he doesn’t even like store-bought mayo!). I used to like mayo but lately I seem to taste more chemicals in it. Maybe it’s time to stop buying mayo all together.<\/p>\n 1 roasted seaweed sheet (for sushi) 1. Make spicy tofu mayo. Combine all the ingredients and mix well with a hand blender until smooth. L\u30b5\u30a4\u30ba\u30d9\u30b8\u5bff\u53f8<\/strong><\/p>\n L\u30b5\u30a4\u30ba\u5bff\u53f8\u3001\u3068\u540d\u4ed8\u3051\u307e\u3057\u305f\u304c\u3001\u672c\u5f53\u306f\u3001\u30e1\u30ad\u30b7\u30b3\u6599\u7406\u306e\u30d6\u30ea\u30c8\u30fc\u3092\u610f\u8b58\u3057\u3066\u4f5c\u3063\u305f\u3082\u306e\u306a\u306e\u3067\u3059\u3002<\/p>\n \u30d6\u30ea\u30c8\u30fc\u3001\u3053\u308c\u306d\u3002\u30c8\u30eb\u30c6\u30a3\u30fc\u30e4\u3068\u3044\u3046\u76ae\u3067\u3054\u98ef\u3084\u3089\u5177\u3092\u5dfb\u3044\u305f\u3082\u306e\u3002<\/p>\n \u79c1\u3082\u30b3\u30ec\u3092\u771f\u4f3c\u3057\u3066\u3001\u3053\u308c\u3067\u3082\u304b\uff5e\u3001\u3068\u3044\u3046\u3050\u3089\u3044\u91ce\u83dc\u3092\u305f\u3063\u3077\u308a\u5165\u308c\u3066\u307f\u307e\u3057\u305f\u3002<\/p>\n \u3068\u3044\u3046\u306e\u3082\u3001\u9031\u672b\u306b\u30d5\u30a1\u30fc\u30de\u30fc\u30ba\u30de\u30fc\u30b1\u30c3\u30c8\u306b\u51fa\u304b\u3051\u305f\u3089\u3001\u65b0\u9bae\u306a\u30ec\u30bf\u30b9\u3092\u898b\u3064\u3051\u3066\u3001\u305d\u308c\u3092\u305f\u3063\u3077\u308a\u6d88\u8cbb\u3057\u305f\u3044\u304c\u305f\u3081\u306b\u4f5c\u3063\u305f\u3088\u3046\u306a\u3082\u306e\u3067\u3082\u3042\u308a\u307e\u3057\u305f\u304c\u3002<\/p>\n \u4e2d\u8eab\u306f\u3054\u98ef\u306e\u307b\u304b\u306b\u3001\u30ec\u30bf\u30b9\u3001\u30a2\u30b9\u30d1\u30e9\u30ac\u30b9\u3001\u30a2\u30dc\u30ab\u30c9\u3001\u306b\u3093\u3058\u3093\u3001\u30d1\u30d7\u30ea\u30ab\u3001\u8c46\u3082\u3084\u3057\u3001\u305d\u3057\u3066\u3001\u30b9\u30d1\u30a4\u30b7\u30fc\u8c46\u8150\u30de\u30e8\u3002<\/p>\n \u8c46\u8150\u3001\u30bf\u30d2\u30cb\uff08\u80e1\u9ebb\u30da\u30fc\u30b9\u30c8\uff09\u306a\u3093\u304b\u3067\u4f5c\u3063\u305f\u8c46\u8150\u30de\u30e8\u3001\u30c6\u30ea\u30fc\u306b\u3082\u5927\u597d\u8a55\u3002<\/p>\n \u30de\u30e8\u30cd\u30fc\u30ba\u5acc\u3044\u306a\u30c6\u30ea\u30fc\u306b\u592a\u9f13\u5224\u3092\u3082\u3089\u3044\u307e\u3057\u305f\uff08\u7b11\uff09\u3002<\/p>\n \u3055\u3059\u304c\u306b\u3053\u306e\u30b5\u30a4\u30ba\u3001\u30d5\u30a9\u30fc\u30af\u3068\u30ca\u30a4\u30d5\u3067\u3044\u305f\u3060\u304d\u307e\u3057\u305f\u3088\u3002<\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Veggie Burrito Sushi Our local farmers market has been somewhat quiet for a while but then a few weeks ago it started becoming interesting with more variety of produce showing up.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,11,20,28,29],"tags":[],"class_list":["post-35900","post","type-post","status-publish","format-standard","hentry","category-leaf-vegetabes","category-starches","category-tofu","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35900","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=35900"}],"version-history":[{"count":11,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35900\/revisions"}],"predecessor-version":[{"id":35933,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35900\/revisions\/35933"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=35900"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=35900"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=35900"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1~2 cups cooked rice (combined with a mixture of 1 tablespoon sugar, 1 tablespoon white vinegar, and a pinch of salt)
\n3~4 salad leaves
\n6~8 stalks asparagus, grilled or sauteed
\n1\/2 carrot, thin sticks
\n1\/2 pepper, thinly sliced
\n1 cup bean sprouts
\n1 avocado, sliced
\nspicy tofu mayo
\n – 1\/2 cup extra firm tofu, microwaved
\n – 1\/2 tablespoon tahini
\n – 1\/2 tablespoon white vinegar
\n – hot sauce
\n – sugar
\n – salt and pepper <\/p>\n
\n2. Place rice on seaweed sheet evenly.
\n3. Place all the vegetables and spicy tofu mayo on rice and roll. Cut in half. <\/p><\/div>\n<\/a><\/p>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"