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

On today's menu, an easy and delicious recipe that's perfect to take with you on the go. An absolutely delicious Sushi Burrito. Lei Hou Ma, that's how it's going in Cantonese. Welcome to Young Man Cooking, I'm Will Young. Join me in this episode as we make one of my favorite easy lunches. As always, if you enjoyed today's recipe, be sure to give it a thumbs up, leave a comment below. Let's begin. Preheat the oven to 400. Add about one and a half cups of rice to a small saucepan. I'm using sushi or short grain rice, which is one of my favorites for it's plump and fluffy. Rinse and drain the rice 2-3 times to get rid of the excess starch. Add in one and a half cups of water. Place on the stovetop and heat up on medium high. When you just start to see bubbles, turn the heat to medium low. Give the pan a good stir to release any rice sticking to the bottom of the pan. Then cover and let it cook for 15 minutes. Pat dry the extra firm tofu with a paper towel. I'm using about a 350 gram block. Slice the extra firm tofu width ways into about half inch slabs. Place the tofu onto a plate. Pour over about a teaspoon of toasted sesame oil, 2 teaspoons of maple syrup, 2 teaspoons of soy sauce, 1 teaspoon of dark soy sauce. Roll and press the tofu into the sauce. We're using 2 slabs per burrito so this recipe makes enough for 3 sushi burritos. But of course you can save the tofu to enjoy in other recipes, it's completely up to you. Transfer the tofu onto a baking tray lined with parchment paper. Pour over the remaining sauce onto the tofu. Bake in the oven for about 20-25 minutes. Slice half a carrot into thin matchsticks. The carrot will add natural sweetness and a nice crunchiness. Do your best to slice them thin. Slice a mini cucumber into matchsticks. The cucumber will add a nice refreshing bite. The great part about this recipe is that you can really use any veggies you like, and it makes for a great grab and go lunch or snack. Thinly slice an avocado. This will add a lovely buttery texture. When the tofu is done, take them out of the oven. They're now packed with delicious umami and should have a beautiful caramel color. After 15 minutes, turn the heat off on the rice and allow it to cook further for another 10 minutes. Into a small mixing bowl, add about a cup of plant-based mayo. Add a few tablespoons of sriracha. Add a couple tablespoons of water. Give it a good whisk to combine. This is a nice and easy way of making a spicy mayo. I like to transfer the spicy mayo into a squeeze bottle so that it's nice and accessible. When the rice is done, transfer to a large mixing bowl. Add a pinch of salt and about a quarter cup of rice vinegar. Use a rice paddle to gently mix and combine. Gently press the rice onto the sides of the mixing bowl and give it a few minutes to cool down. Let's start assembling the sushi burrito. Start off with a sheet of toasted nori. Place some rice onto the nori. Dip your fingers in some water and spread the rice evenly into a thin layer leaving a little bit of space at the top of the sheet. That will just make the roll look a little bit cleaner. You may need to dip your fingers in the water as you go to prevent the rice from sticking to your fingers. Sprinkle over some toasted white sesame seeds and two of the tofu slabs right in about the middle of the sheet. Add some carrots and cucumbers. Spread on some avocado. Drizzle over some spicy mayo. And place on top some micro greens. Using the sushi mat, tuck and roll the sushi burrito. Use some gentle pressure as you roll. The rice will stick to the nori which ultimately will help it keep in place. You can roll the sushi burrito in some parchment paper so that it's ready to go. I don't know about you but I can definitely enjoy two or three of these in one sitting if I don't pace myself. You can now enjoy these delicious sushi burritos with absolute confidence. I cannot wait to dig into this. That is so tasty, so fresh, just delicious. The rice is chewy and nice and fluffy. The tofu is tender and has this really nice umami since it was baked with the soy sauce. It has that cotton candy like sweetness from the maple syrup and the dark soy sauce gives it that beautiful caramel color. There's also that hint of toasted sesame oil fragrance and everything is wrapped together so nicely. The cucumbers and the carrots add this nice crunchiness. There's that natural sweetness from the carrots and a really nice freshness from the micro greens. There's a small hint of spiciness from the sriracha in that spicy mayo. But the best part about this recipe is that it's so simple to put together and it's the perfect lunchtime companion whether you're at home or on the go. Like I always say, it's simple delicious recipes like this that makes it so much fun and exciting to cook and dine in at home or in this case to take with you on the go. If you love easy delicious recipes like I do be sure to check out or pick up your copy of one of the four young man cooking cookbooks. There is a print or digital version available in the link in the description box below or you can visit youngmancooking.com. As always if you enjoyed today's episode be sure to give it a thumbs up, leave a comment below. If you're not already subscribed to our email newsletter that is the best way to stay notified so that we can cook together again in the next episode.