Veggie Sushi Burrito

Veggie Sushi Burrito

3 servings
Tofu & veggie sushi burritos! A fun take on the classic sushi roll made with a plant-based twist. This recipe was made in partnership with the USA Rice Federation, but all opinions are my own. Veggie Sushi Burritos These veggie filled sushi burritos are truly such a fun meal to make. They’re essentially an extra-large Tofu & veggie sushi burritos! A fun take on the classic sushi roll made with a plant-based twist. This recipe was made in partnership with the USA Rice Federation, but all opinions are my own

Ingredients

  • u.s-grown sushi rice
    1 c
  • water
    2 c
  • rice vinegar
    1 ½ tbsp
  • white sugar
    1 tbsp
  • salt
    1 tsp
  • toasted sesame seeds
    1 tbsp
  • block extra firm tofu
    1
  • coconut aminos
    ⅓ c
  • sriracha
    1 tsp
  • salt
    ½ tsp
  • slices nori sheets
    3
  • avocado

    sliced

    1
  • persian cucumbers

    sliced

    2
  • shredded carrots
    1 ½ c
  • scallions

    thinly slices

    2
  • toasted peanuts
    ⅓ c
  • mango

    sliced

    1
  • mayo

    use vegan if necessary

    ½ c
  • sriracha
    ⅓ c
  • sesame oil
    1 tsp

Directions

  1. 1

    Preheat the oven to 400 F

  2. 2

    Pat the tofu dry and slice it into strips. Marinate it in the coconut aminos, salt and sriracha and layer it in a baking dish. Bake it for about 35-40 minutes, flipping halfway.

  3. 3

    Rinse your sushi rice in a colander until the water runs clear. Add it to a pot with the 2 cups of water, cover it and bring it to a boil. Once boiling, reduce heat and let it simmer for about 15-18 minutes until all of the water is absorbed. Turn the heat off and let it sit for 10 minutes, then fluff it with a fork. Season with the rice vinegar, salt, sugar and sesame seeds

  4. 4

    To prepare the burritos, spread about  ¾ cup of the rice mixture onto a nori sheet. Use wet hands or a rubber spatula to spread it around evenly.

  5. 5

    Prepare the spicy mayo by whisking the ingredients together until smooth.

  6. 6

    To make the burritos, layer the tofu and all of the fillings in a row onto the rice, leaving about ½ inch from the bottom. Take the bottom of the nori sheet and roll everything tightly into a large roll. Wrap each roll in parchment paper like a burrito, then slice in half. Repeat with remaining rice and fillings.

  7. 7

    Serve with spicy mayo and low-sodium soy sauce to dip.

Veggie Sushi Burrito

Veggie Sushi Burrito

60 min3 servings300 cal

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About this Recipe

Tired of traditional sushi rolls but craving those fresh, vibrant flavors? Dive into the exciting world of Veggie Sushi Burritos – a deliciously fun and generously sized plant-based twist on your favorite Japanese-inspired meal. This unique approach transforms delicate sushi into a satisfying, handheld experience perfect for any occasion.

Why This Recipe Works

This recipe brilliantly reimagines the classic sushi experience into a hearty, individual burrito, making it an ideal solution for a satisfying lunch or a casual dinner. The secret lies in the thoughtful combination of tender, seasoned U.S.-grown sushi rice, savory sriracha-marinated extra firm tofu, and a vibrant medley of fresh vegetables. Each component plays a crucial role, ensuring every generous bite is packed with both dynamic flavor and satisfying textures that stand out from typical takeout.

What to Expect

Prepare for a truly vibrant and satisfying meal that perfectly balances savory notes with a touch of sweetness and a delightful hint of spice. You'll savor the soft, perfectly seasoned sushi rice contrasting beautifully with crisp Persian cucumbers, sweet sliced mango, and the satisfying crunch of toasted peanuts, all expertly wrapped within a tender nori sheet. The marinated tofu adds a wonderful depth of umami, while the creamy sriracha mayo provides a delightful, customizable kick. This naturally plant-based dish is not just a meal; it's a flavorful adventure for your palate.

Customization & Variations

You can easily tailor your Veggie Sushi Burrito to your taste preferences and what you have on hand. Feel free to experiment with other crisp vegetables, such as thinly sliced bell peppers or shredded purple cabbage, to add more color and crunch. If you don't have coconut aminos, a high-quality regular soy sauce or tamari (for a gluten-free option) can be substituted in the tofu marinade, adjusting for saltiness if needed. For a nut-free version, simply omit the toasted peanuts and perhaps add extra toasted sesame seeds for a similar textural element. Remember, for the sriracha mayo, you can use a vegan mayonnaise to keep the entire dish completely plant-based.

Serving & Context

These hearty Veggie Sushi Burritos are perfect for a casual weeknight dinner, an impressive packed lunch, or even a fun, interactive gathering with friends. Serve them with extra sriracha mayo on the side for dipping, or pair them with a simple green salad for a complete and wholesome meal. Their substantial size makes them a fulfilling standalone dish.

Frequently Asked Questions