Vegetarian Sushi Burrito

Satisfy your sushi cravings in a fun, portable way with this Vegetarian Sushi Burrito recipe—a delightful fusion of traditional sushi flavors and burrito-style convenience! Packed with fluffy, seasoned sushi rice, crisp julienned vegetables like cucumber, carrot, and red bell pepper, creamy avocado, and fresh baby spinach, all wrapped snugly in a sheet of nutrient-rich nori, this recipe is perfect for a light yet filling lunch or on-the-go meal. With just 45 minutes to make and customizable with your favorite dipping sauces like soy sauce, wasabi, or pickled ginger, this plant-based sushi burrito is a healthy, vibrant, and Instagram-worthy twist on sushi rolls. Whether you slice it in half or enjoy it whole, it’s a fun and fresh way to bring sushi to your table without ever reaching for raw fish!

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

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
• 0 optional Soy sauce or tamari (for serving)
• 0 optional Wasabi (for serving)
• 0 optional Pickled ginger (for serving)

Directions

Step 1

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.

Step 2

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.

Step 3

Prepare your vegetables by julienning the cucumber, carrot, and red bell pepper, and slicing the avocado.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Repeat steps 4 to 6 for the remaining three nori sheets.

Step 8

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.

Step 9

Enjoy your fresh and wholesome vegan sushi burritos!

Nutrition Facts

Serving size	(1206.1g)

Amount per serving	% Daily Value*
Calories	809.0

Total Fat 31.3g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 3691.2mg	0%
Total Carbohydrate 117.4g	0%
Dietary Fiber 22.5g	0%
Total Sugars 21.0g
Protein 18.5g	0%

Vitamin D 0IU	0%
Calcium 190.2mg	0%
Iron 5.5mg	0%
Potassium 2190.2mg	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: 34.1%

Protein: 9.0%

Carbs: 56.9%