Vegan Sushi Burrito

Elevate your lunch game with this bold and satisfying Vegan Sushi Burrito—a fusion masterpiece that combines the flavors of traditional sushi with the convenience of a burrito. This plant-based recipe features perfectly seasoned sushi rice, crispy pan-fried tofu infused with soy sauce and sesame oil, and a vibrant medley of fresh veggies like cucumber, carrot, avocado, and spinach, all wrapped snugly in nutrient-rich nori sheets. A generous drizzle of creamy vegan sriracha mayo adds just the right amount of heat, while a sprinkle of black and white sesame seeds provides a final touch of texture and flair. Ready in just 35 minutes, this colorful and portable meal is a perfect vegan lunch or dinner option, combining wholesome ingredients with bold umami flavor.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

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

Directions

Step 1

Rinse the sushi rice thoroughly under cold water until the water runs clear.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Repeat the process with the second nori sheet and the remaining ingredients.

Step 10

Slice each burrito in half if desired, and garnish with black and white sesame seeds before serving.

Nutrition Facts

Serving size	(1218.0g)

Amount per serving	% Daily Value*
Calories	1092.3

Total Fat 64.5g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 8.7g
Cholesterol 0mg	0%
Sodium 2865.1mg	0%
Total Carbohydrate 102.5g	0%
Dietary Fiber 18.4g	0%
Total Sugars 13.8g
Protein 36.5g	0%

Vitamin D 0IU	0%
Calcium 495.0mg	0%
Iron 8.3mg	0%
Potassium 1689.6mg	0%

*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.

Source of Calories

Fat: 51.1%

Protein: 12.8%

Carbs: 36.1%