The Perfect Lunch Recipe I take on the go every week!

FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE: https://www.yeungmancooking.com LEARN HOW TO MAKE QUICK and EASY SUSHI BURRITOS FOR LUNCH TODAY! LAY HO MA (how's it going in Cantonese)! Join me in this episode and learn how to make an easy sushi burrito recipe that's lunch to-go ready! INGREDIENTS: 1.5 cups sushi rice 1.5 cups + 2-3 tbsp water 350g extra firm tofu 1 tsp toasted sesame oil 2 tsp maple syrup 2 tsp soy sauce 1 tsp dark soy sauce 1/2 carrot 1 mini cucumber 1 avocado 1 cup plantbased mayo 3 tbsp sriracha pinch of salt 1/4 cup rice vinegar 3 sheets nori 3 tsp toasted white sesame seeds a handful of micro greens DIRECTIONS: 1. Preheat the oven to 400F. Add the sushi rice to a small saucepan. Rinse and drain 2-3 times to get rid of the excess starch. Then, add 1.5 cups of water and heat the rice on medium high. When it just starts to bubble, give it a good stir. Then, cover and cook on medium low heat for 15mins 2. Pat dry the extra firm tofu with a paper towel. Then, slice widthwise into about 1/2 inch slabs. Place the tofu onto a plate. Pour over the toasted sesame oil, maple syrup, soy sauce, and dark soy sauce. Gently roll and press the tofu into the sauce. Then transfer onto a baking tray lined with parchment paper. Bake in the oven for 20-25mins 3. Slice the carrot into thin matchsticks. Slice the mini cucumber into matchsticks. Thinly slice the avocado. When the tofu is done, take them out of the oven. Turn the heat off on the rice and allow it to steam further for another 10mins 4. Into a small mixing bowl, whisk together the plantbased mayo, sriracha, and 2-3 tbsp of water. Transfer to a squeeze bottle so it's ready for use. When the rice is done, transfer to a large mixing bowl. Season with salt and rice vinegar. Gently mix, then pat the rice onto the sides of the mixing bowl. Allow the rice to cool for a few minutes 5. Assemble the sushi burrito by placing a sheet of nori onto a sushi mat. Add some rice to the nori. Dip your fingers in some water and spread the rice evenly on the nori into a thin layer leaving a small column of space at the top. Sprinkle over some toasted white sesame seeds and place 2 tofu slabs right about in the middle of the nori. Add some carrots, cucumbers, avocado slices, a drizzle of spicy mayo, and some micro greens. Use the sushi mat to tuck and roll into a sushi burrito If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Instagram: @yeungmancooking Facebook: fb.me/yeungmancooking.com FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE: https://www.yeungmancooking.com You are watching: https://youtu.be/ehAYbVOGl3I