Vegan Sushi Burrito
Experience the ultimate fusion of flavors and textures with this Vegan Sushi Burrito recipe—a creative twist on traditional sushi rolls that’s perfect for plant-based food lovers. Packed with savory tofu, creamy avocado, crisp cucumber, sweet carrot, and fresh baby spinach, all wrapped in perfectly seasoned sushi rice and nori, these handheld delights are both satisfying and nutritious. A drizzle of spicy vegan sriracha mayo takes the flavor profile to the next level, while sesame seeds add a delightful crunch and visual flair. Quick to prepare in under 40 minutes, this vibrant dish works beautifully as a light lunch, grab-and-go meal, or party favorite. Ideal for vegans and sushi enthusiasts alike, the Vegan Sushi Burrito is sure to become your new go-to recipe for a refreshing Asian-inspired treat.
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 2 sheets nori sheets
- 0.5 block firm tofu
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 0.5 unit cucumber
- 1 unit carrot
- 1 unit avocado
- 1 cup baby spinach
- 3 tablespoons vegan sriracha mayo
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear.
In a medium saucepan, combine the rice and 1.25 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt. Gently fold the mixture into the cooked sushi rice using a spoon or spatula. Allow the rice to cool to room temperature.
Meanwhile, press the tofu to remove excess moisture, then slice it into thin strips. In a skillet over medium heat, add sesame oil and cook the tofu strips until golden brown on all sides, about 5 minutes. Add soy sauce to the pan and cook for an additional 2 minutes, letting the tofu absorb the flavor. Set aside to cool.
Peel the cucumber and cut it into thin strips. Julienne the carrot into matchstick-sized pieces. Slice the avocado thinly. Wash the baby spinach and pat it dry.
Place a nori sheet on a bamboo sushi mat or clean surface, shiny side down. Spread half of the prepared sushi rice evenly over the nori, leaving a 1-inch border at the top free of rice.
Layer the tofu, cucumber, carrot, avocado, and spinach horizontally across the middle of the rice. Drizzle a generous amount of vegan sriracha mayo over the fillings.
Starting from the edge nearest you, use the sushi mat to roll the nori tightly over the fillings, pressing gently as you roll. Seal the edge of the nori with a little water if needed to keep the burrito closed.
Repeat the process with the second nori sheet and the remaining ingredients.
Slice each burrito in half if desired, and garnish with black and white sesame seeds before serving.
Nutrition Facts
Calories |
1174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2704 mg | 118% | |
| Total Carbohydrate | 108.1 g | 39% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 13.1 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1401 mg | 108% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1770 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
