Autumn Sushi Burrito with Spicy Beetroot Kraut

Our Spicy Beetroot Kraut really comes into its own at this time of year. Its earthy sweetness, gentle heat and incredible colour work so well with the softer, richer flavours we naturally reach for in autumn.

This sushi burrito wraps all of that autumn goodness into something colourful, fresh and seriously satisfying.

Inside, you’ll find sweet roasted pumpkin, sticky caramelised miso tempeh, juicy mango, crisp cucumber and carrot, shredded lettuce, sweet tofu inari and plenty of Wild Root Spicy Beetroot Kraut. Everything is finished with teriyaki glaze and wrapped in sesame sushi rice and nori.

There’s a lot going on, but every layer earns its place. The pumpkin is soft and caramelised, the tempeh is salty and sticky, and the vegetables bring plenty of freshness and crunch. Our Spicy Beetroot Kraut cuts through it all with its natural acidity and gentle heat, bringing the whole thing together.

It requires a little preparation, but once everything is ready, building the burrito is the fun part and that colourful cross section makes it completely worth it.

Serves 2

Ingredients

For the sushi rice

• 1 cup sushi rice

• 1½ cups cold water

• 2 tbsp rice vinegar

• 1 tbsp caster sugar

• 1 tsp salt

• 1 tbsp sesame seeds

For the roasted pumpkin

• 250g pumpkin or butternut squash, peeled and cut into batons

• 1 tsp sesame oil

• Pinch of salt

For the caramelised miso tempeh

• 200g tempeh, sliced into strips

• 1 tbsp white miso

• 1 tbsp maple syrup

• 1 tbsp soy sauce or tamari

• 1 tsp sesame oil

• Splash of water

To fill the burritos

• 4 nori sheets

• 100g Wild Root Spicy Beetroot Kraut

• 1 carrot, peeled into long ribbons

• ½ cucumber, seeds removed and cut into batons

• 2 handfuls shredded lettuce

• ½ mango, sliced

• 4 sweet tofu inari pockets, sliced

• Teriyaki glaze

• Extra sesame seeds

Method

1. Rinse the sushi rice under cold water until the water runs clear. Add it to a saucepan with 1½ cups of cold water, cover and bring to the boil. Turn the heat right down and cook for 12 minutes. Remove from the heat and leave covered for 30 minutes.

2. Mix the rice vinegar, sugar and salt, then gently fold it through the warm rice with the sesame seeds. Set aside to cool.

3. Heat the oven to 200°C fan. Toss the pumpkin with the sesame oil and a pinch of salt, then roast for 20–25 minutes until soft and caramelised around the edges.

4. Mix the miso, maple syrup, soy sauce, sesame oil and a splash of water. Fry the tempeh over a medium heat until golden, then pour over the miso glaze. Cook until sticky, glossy and caramelised.

5. Place two nori sheets on a board, rough sides facing upwards, with the edges slightly overlapping. Press a little sushi rice along the seam to stick them together.

6. Using damp hands, spread half the rice over most of the nori, leaving some space at the top and bottom.

7. Pile the roasted pumpkin, miso tempeh, Spicy Beetroot Kraut, carrot, cucumber, lettuce, mango and sweet tofu inari across the lower middle section. Finish with teriyaki glaze and extra sesame seeds.

8. The key is to pile the ingredients up rather than laying them flat across the board. Fold the bottom of the nori over the filling, tuck everything in tightly and roll it up like a burrito.

9. Repeat to make the second sushi burrito. Wrap each one tightly in parchment paper, then slice through the middle with a sharp knife.