Vegan Sushi Burrito
Seasoned sushi rice, crisp vegetables, creamy avocado, and tangy pickled components are rolled tightly in a full sheet of nori to create a handheld meal that borrows from both Japanese and burrito formats. No special equipment is required — just a firm roll and a sharp knife if you choose to slice it. Assembly takes about 25 minutes once the rice is cooked and cooled.
Equipment
- Pot with lid
- Cutting board
- Sharp knife
- Rice paddle or spatula
- Bamboo sushi mat optional
Ingredients
Sushi Rice:
- 1 cup short grain sushi rice rinsed well under cold water until water runs clear
- 1 ¼ cups water filtered, for cooking rice
- 2 tablespoons rice vinegar unseasoned preferred for better control of flavor
- 1 tablespoon organic cane sugar can substitute with maple syrup
- ½ teaspoon sea salt
Filling:
- 1 small carrot julienned
- ½ medium cucumber seeds removed, cut into matchsticks
- 1 medium ripe avocado cut into thin slices
- ½ cup red cabbage finely shredded
- ½ cup firm tofu pan-seared or baked, cut into strips
- 2 sheets nori (seaweed) full-sized sushi nori sheets
- 2 tablespoons vegan sriracha mayo optional for added creaminess and spice
Instructions
- Cook the Sushi Rice: Combine rinsed sushi rice with water in a pot and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 10 minutes. Remove from heat and let sit covered for another 10 minutes.
- Season the Rice: In a small bowl, combine rice vinegar, sugar, and sea salt. Stir until dissolved. Gently fold into the warm rice using a rice paddle or spatula. Allow rice to cool to room temperature for ideal spreading consistency.
- Prepare the Fillings: While rice cools, slice the avocado, julienne the carrots and cucumber, shred the cabbage, and pan-sear tofu strips until golden brown. Let ingredients cool to room temp before wrapping.
- Assemble the Burrito: Place a sheet of nori shiny side down on a bamboo mat or parchment paper. With damp hands, spread an even layer of sushi rice (about 1/2 cup) over 3/4 of the nori, leaving the top border free for sealing. Lay fillings horizontally across the center in a colorful row. Add sriracha mayo if using.
- Roll the Sushi Burrito: Using firm but gentle pressure, roll the burrito from the bottom up like a traditional sushi roll. Seal the edge with a dab of water. Slice in half for presentation, or wrap tightly in parchment to go.
Notes
- Feel free to add mango slices for sweetness or pickled ginger for a tangy lift.
- Substitute tempeh or marinated mushrooms for tofu if preferred.
- To make it gluten-free, ensure your noriA and vegan mayo are certified GF.
Nutrition
Calories: 349kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gSodium: 972mgPotassium: 727mgFiber: 10gSugar: 10gVitamin A: 4764IUVitamin C: 37mgCalcium: 125mgIron: 2mg
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