Vegetarian Sushi Burrito
Take your sushi game to the next level with this vibrant and delicious Vegetarian Sushi Burrito recipe! Combining all the fresh, nutritious ingredients you love in sushi—like creamy avocado, crisp cucumber, and tender baby spinach—with the hand-held convenience of a burrito, this recipe is perfect for lunch, picnics, or a refreshing dinner. The base of seasoned sushi rice, paired with julienned carrots, red bell pepper, and a satisfying nori wrap, brings all the classic Japanese flavors in a fun, portable format. Best of all, these sushi burritos are entirely plant-based and can be customized with your favorite fillings. Serve them with classic accompaniments like soy sauce, wasabi, and pickled ginger for an added kick! Quick to prepare and packed with fresh ingredients, these vegetarian rolls are an easy and impressive way to enjoy sushi at home.
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Recipe Information
Ingredients
- 1 cup (uncooked) Sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 2 teaspoons Sugar
- 1 teaspoon Salt
- 4 large sheets Nori sheets (seaweed paper)
- 1 medium, julienned Cucumber
- 1 medium, julienned Carrot
- 1 medium, julienned Red bell pepper
- 1 large, sliced Avocado
- 1 cup Baby spinach or mixed greens
- optional Soy sauce or tamari (for serving)
- optional Wasabi (for serving)
- optional Pickled ginger (for serving)
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a medium pot and bring it to a boil. 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 the rice vinegar, sugar, and salt until the sugar is dissolved. Gently fold this mixture into the cooked rice using a wooden spoon. Allow the rice to cool to room temperature.
Prepare your vegetables by julienning the cucumber, carrot, and red bell pepper, and slicing the avocado.
Place one nori sheet (shiny side down) on a clean, dry surface or sushi mat. Spread 1/4 of the cooled sushi rice evenly over the sheet, leaving a 1-inch border at the top edge.
Layer a few slices of each vegetable and a small handful of spinach or greens horizontally across the center of the rice. Be careful not to overfill.
Using your hands or a sushi mat, tightly roll the nori sheet from the bottom edge upwards, firmly pressing to seal the roll. Dampen the top border with a little water to seal it completely.
Repeat steps 4 to 6 for the remaining three nori sheets.
Slice each sushi burrito in half if desired, or serve whole. Pair with soy sauce or tamari, wasabi, and pickled ginger on the side for optional dipping.
Enjoy your fresh and wholesome vegan sushi burritos!
Nutrition Facts
Calories |
809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3691 mg | 160% | |
| Total Carbohydrate | 117.4 g | 43% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 21.0 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2190 mg | 47% | |
*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.
