Sushi-rito with Pickled Vegetables and Sesame Lentil Salad

Sushirito

with Pickled Vegetables and Sesame Lentil Salad

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dinner

No need to go out for sushi. You can make it in your own home in classic roll form or using a “burrito method.” You’ll love the bright crisp vegetables, some of which you’ll pickle. Pro tip: keep a small bowl of water nearby to keep your fingers damp while you press the rice down onto the nori.

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SERVINGS
2
PREP & COOK TIME
45 min
CALORIES
530
FAT
8g
CARBOHYDRATES
94g
PROTEIN
23g

MAIN INGREDIENTS

  1. ¼ cup beluga lentils
  2. ¼ cup rice vinegar
  3. 1 tbsp raw sugar
  4. 2 oz carrot
  5. 4 oz Swiss chard
  6. ¾ cup quinoa speckled rice
  7. 2 scallions
  8. 1 cucumber
  9. 4 oz sugar snap peas
  10. 2 tsp sesame seeds
  11. ¼ cup tamari
  12. 4 oz asparagus
  13. 2 nori wraps
  14. 2 tsp vegetable oil*
  15. Salt*
  16. *Not included
Allergens: soy

TOOLS

  • 2 small saucepans
  • Plastic wrap

INSTRUCTIONS

1
Make the lentils and pickling liquid
Combine the beluga lentils and 1 cup water in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the lentils are tender, about 20 to 25 minutes. In a second saucepan, make the pickling liquid by combining the rice vinegar, raw sugar, ¾ cup water, and a pinch of salt. Bring to a boil.
2
Pickle the carrot and chard stems
Peel and cut the carrot into thin sticks. Remove the Swiss chard stems from the leaves (reserve the whole leaves) and cut the stems into thin sticks. Add the carrots and Swiss chard stems to the saucepan with the boiling pickling liquid. Simmer the vegetables for 5 minutes, then transfer to a heatproof bowl with the pickling liquid. Place pickles in the refrigerator.
3
Cook the rice
Combine the quinoa speckled rice, 1¼ cups water, and a pinch of salt in the saucepan used for pickling and bring to a boil. Reduce heat to low and cook, covered, until all of the water is absorbed and the grains are tender, about 15 to 18 minutes.
4
Prepare the salad
Thinly slice the scallions. Dice the cucumber. Chop the snap peas. Add the cooked lentils to a large bowl and toss with the scallions, cucumber, snap peas, sesame seeds, and just 2 tbsp tamari. Rinse and return the saucepan from the lentils to high heat with 1 inch of water. Trim the asparagus and add with the chard leaves to the boiling water. Cook until bright green, about 1 minute, and drain.
5
Build your rolls
Lay a piece of plastic wrap on a clean work surface. Place 1 nori wrap on top of the plastic, rough side up. Scoop half of the rice onto the nori and with damp fingers, spread and press the rice onto the nori. Layer on some of the pickled vegetables, asparagus, and chard leaves about 2 inches from the bottom.
6
Serve
Use the plastic wrap to help roll the bottom over the top of your filling and gently press the roll as you go. Dampen the end of the roll with water to seal. Repeat with second roll. Slice the rolls into sushi or serve as sushi-ritos. Chop and toss any remaining pickled vegetables with the sesame lentil salad. Serve the sushi-rito with the sesame lentil salad and remaining tamari for dipping.