This vegan sushi burrito recipe is the marriage between two great foods in one perfect hand-held package. They’re easy to make, packed with flavour and super adaptable to whatever fillings you choose. I’ve stuffed sushi burritos with a rainbow of vegetables and deliciously crispy fried teriyaki tofu.
Sushi burritos, or sushirritos, are basically supersized sushi rolls that you eat with your hands. They had their moment of fame a couple of years ago when a sushi burrito fast-food chain opened in California, but they clearly never caught on in Spain since I’ve just now discovered what could be my new favorite fusion food!
Now, I really like to make my own sushi rolls, and I like to think that I do it better than most (if not all) of the sushi restaurants in my neighbourhood. But I’m pretty slow at rolling so it often ends up being a somewhat time-consuming process.
That’s why I like these vegan sushi bowls, all the flavours of my favourite yam tempura rolls but easier and quicker to make. And this sushi burrito recipe also cuts down on time. Bigger rolls means less rolling, less cutting and faster eating!
Just like with regular sushi rolls, you have your choice of fillings for this sushi burrito recipe. Because this is a vegan recipe, I replaced the fish with a deliciously sweet and savory teriyaki tofu.
Pan fried tofu in a sweet sticky sauce has been one of my new favorite things ever since I make this amazing black pepper tofu, and it adds great crunch and meatiness to these sushi burritos.
I chose a mix of fresh and cooked vegetables to fill out my sushirritos; choose your favorites! Cooked sweet potato, raw julienned beets and carrots, cucumber sticks for crunch, avocado for creaminess and chopped kale just because I had some! Stuff your sushi burritos as full as you can, but remember you still need to roll them up!
You can use a sushi rolling mat but it’s not necessary, you can just as easily roll it by hand. If you find that you’ve rolled it too fat and it won’t close (might’ve happened to me), simply slip a second nori sheet under the seam and double roll it.
Wrap your burrito in paper or tin foil to keep the insides from slipping out and cut it in half. Serve with some soy sauce and wasabi on the side and enjoy your sushi burrito!
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For the rice
- 2 cups (450 grams) sushi rice
- 2 cups (480 ml) water
- 1/3 cup (80 ml) rice vinegar
- 1 tablespoon plus one teaspoon white sugar
- 1 ¼ teaspoons sea salt
For the teriyaki tofu
- Half a block of extra-firm tofu, drained and pressed
- 2 ½ tablespoons corn starch, divided
- 1 -2 tablespoons oil
- ¼ cup (60 ml) soy sauce
- 2 tablespoons mirin
- 2 tablespoons sugar
- ½ tablespoons grated ginger
- 1 clove of garlic, grated or finely minced
- 2 tablespoons water
For the sushi burritos (chose your favourites!)
- 4 – 8 nori sheets (depends how big you roll them)
- 1 small sweet potato, peeled, boiled and cut into sticks
- 1 small beet, julienned
- 1 small carrot, julienned
- 1 small cucumber, cut into sticks
- 1 avocado, cut into sticks
- 50 grams (1.8 oz) chopped kale (or other leafy green)
For the sushi rice
- Rinse the rice with fresh water 3 – 5 times. Place the rice and 2 cups of water in a pot and bring to the boil. Reduce the heat to low and cover.
- Cook for 15 minutes then remove the pot from the heat. Don’t open the lid, allow the rice to steam for a further 10 minutes.
- While the rice is cooking, combine the vinegar, sugar and salt until dissolved.
- After 10 minutes of steaming, spread the rice out on a large platter and gently turn it while pouring the seasoning over. Be careful with sushi rice, you don’t want to squish or break the grains!
For the teriyaki tofu
- Slice the tofu into sticks and place in a ziplock bag with 2 tablespoons of the cornstarch. Shake. Heat a large pan over medium-high heat and add the oil. Fry the tofu, flipping the pieces around so that they are all cooked to golden brown.
- While the tofu fries, combine the soy sauce, mirin, sugar, ginger and garlic in a bowl. Combine the remaining ½ tablespoon of cornstarch with the water and add it to the sauce.
- Once the tofu is fried on all sides, pour over the sauce and allow to simmer, stirring with the tofu, until thickened and the tofu is coated on all sides.
Assemble the sushi burritos
- Lay one piece of nori in front of you, shiny side down. Keep a small bowl of water beside you to wet your fingers while gently spreading the rice over the nori (don’t squish or pat the rice onto the nori, you’ll break the grains!). Keep a bit of space and the bottom and top to seal the nori together after rolling.
- Lay down rows of the tofu and your fillings of choice. Fill it as fat as you dare, but remember you’ll have to close it. Roll it up from the bottom, using your fingers to hold the fillings in place. You can use a sushi mat, but it’s just as easily done by hand. Wet the top of the nori and press gently to seal.
- If you find that it’s too full to seal, slip a second sheet of nori under the seam and double roll it. Wrap it in paper or foil to keep the fillings from squishing out when you eat it and slice it in half. Continue with the remaining sushi burritos.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 481 Total Fat: 20g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 0mg Sodium: 1765mg Carbohydrates: 60g Fiber: 6g Sugar: 19g Protein: 17g