A fully loaded vegan sushi burrito stuffed with savory tofu, sweet mango, and creamy avocado is an epic meal that's so fun to make!
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I love an offbeat sushi preparation, and this vegan sushi burrito definitely fits the bill. If you like to get creative with sushi, too, don't miss out on my rice paper sushi rolls and teriyaki sushi, too!
There are a couple of places near us that serve amazing vegan sushi burritos, but ordering takeout can just get so pricey. If you are also addicted to vegan sushi burritos, I hope this recipe will help you save some cash by making them at home.
Ingredients and substitutions
- tofu - This is your protein. If you don't want to use tofu, feel free to use more veggies or your plant-based protein of choice, like sliced vegan chicken.
- soy sauce - Low-sodium soy sauce is the liquid for your tofu marinade.
- ground ginger and garlic powder - To season the tofu.
- sriracha - If you want your tofu to be a little spicy, add a half teaspoon or more of sriracha to the marinade.
- sushi rice - If you can't find sushi rice, use short grain white rice. You can use other white rice, also, in a pinch. I've even made sushi with long grain rice when I was craving it and that's all we had in the house.
- seasoned rice vinegar and agave nectar - To season the sushi rice after cooking.
- avocado - Avocado adds a nice, creamy element to the sushi, but feel free to use other veggies or non-dairy cream cheese, if you prefer!
- sliced mango - A little bit of sweetness makes this roll so satisfying! Peach will work in place of mango, if needed. Just remove the skin.
- green onion - For a little umami and crunch.
- pickled ginger - I love the way tangy-sweet-spicy pickled ginger tastes in a sushi burrito, but you can omit if this isn't your thing.
- panko - Adds a nice little crunch! You can use gluten-free panko, if needed, or omit it altogether, if you don't want to use it. Black and/or white sesame seeds work well in place of pano, too, if you prefer.
🔪 How to make vegan sushi burritos
First, make the tofu.
In a shallow bowl, whisk together the soy sauce, ginger, garlic, and sriracha sauce. Add the tofu, gently coating it in the marinade. Set aside for 10 minutes.
To air fry: Transfer the tofu to your air fryer basket, and cook for 15 minutes at 370° F, shaking after 8 minutes.
To bake: Arrange the tofu strips on a lined baking sheet and bake at 375° F for 30 to 35 minutes, until cooked to preference.
Make the sushi rice while the tofu marinates and bakes.
To make the rice in the Instant Pot: Combine the rice and water in the Instant Pot. Stir to combine, then lock the lid and cook for 5 minutes with a 10-minute natural release. Stir in the rice vinegar and agave nectar, then transfer to a bowl to cool.
To make the rice on the stove: Bring the water to a boil in a saucepan on high heat, then add the rice. Cover the pan, reduce the heat, and simmer for 18 to 22 minutes. Remove the pan from the stove, but leave the lid on and let the rice steam for another 10 minutes. Stir in the rice vinegar and agave nectar, then transfer to a bowl to cool.
Now, you're ready to roll the vegan sushi burritos!
Lay out one piece of the nori and cover the whole sheet in a layer of sushi rice, leaving yourself about a ½" piece of uncovered nori along one edge. Use moist fingertips to press the rice onto the nori really well.
About ½" from the covered edge of the nori sheet, arrange half of the tofu and other filling ingredients, except for the panko, on the rice. Sprinkle a tablespoon of breadcrumbs over all of the filling.
Gently roll the sushi burrito over once, and use the uncovered part of the nori to seal it closed. Let the roll stand, sealed side down, for five minutes before serving.
Meanwhile, repeat the rolling process to make the second roll.
💡 Helpful tips
- After you make the sushi rice, transfer it to a bowl. This will help it cool faster, so you can get rolling sooner!
- Make sure that you coat the tofu well in the marinade, so it's good and flavorful.
- When handling the sushi rice, make sure to moisten your fingertips to prevent sticking.
- When pressing the roll closed, be gentle to avoid splitting the nori sheet.
🫙 Storage directions
Sushi is best enjoyed the day you make it, because the rice tends to dry out when you store it in the fridge. That said, you can store your vegan sushi burritos for a day or two. Just know that the texture of the rice won't be as soft and pillowy.
💬 Frequently asked questions
A sushi burrito is basically a sushi roll with a higher filling-to-rice ratio. Instead of rolling up several times, you roll it over once and seal it to create a giant roll.
It's a bit different from a hand roll. With a hand roll, you roll up your sushi at an angle, to create a cone. You roll a sushi burrito straight on, so it forms a cylindrical shape.
You can! Sushi actually refers to a method for preparing the rice, so as long as you're using sushi rice, you're eating sushi! See the section on variations above for lots of animal-free sushi filling ideas.
Any mix of raw and/or cooked vegetables works great in sushi. Just slice whatever ingredients you choose into long, skinny strips, and you're ready to roll.
🍱 More vegan sushi recipes
📖 Recipe
Vegan Sushi Burrito
Ingredients
For the tofu
- ½ block extra firm tofu pressed and sliced
- 2 tablespoons low-sodium soy sauce
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- sriracha sauce to taste
For the sushi rice
- 1 cup sushi rice
- 1 ¼ cups water
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons agave nectar
Other filling ingredients
- ¼ a Haas avocado sliced into thin pieces
- ½ mango sliced into in long, skinny strips. If you're using a smaller mango, like an Alphonso mango, you may need the whole mango.
- 1 to 2 green onions
- 2 tablespoons pickled ginger optional
- 2 tablespoons panko breadcrumbs
To roll the sushi
- 2 sheets nori
Instructions
Make the tofu.
- In a shallow bowl, whisk together the soy sauce, ginger, garlic, and sriracha sauce. Add the tofu, gently coating it in the marinade. Set aside for 10 minutes.
- To air fry: Transfer the tofu to your air fryer basket, and cook for 15 minutes at 370° F, shaking after 8 minutes.
- To bake: Arrange the tofu strips on a lined baking sheet and bake at 375° F for 30 to 35 minutes, until cooked to preference.
Make the sushi rice while the tofu marinates and bakes.
- To make the rice in the Instant Pot: Combine the rice and water in the Instant Pot. Stir to combine, then lock the lid and cook for 5 minutes with a 10-minute natural release. Stir in the rice vinegar and agave nectar, then transfer to a bowl to cool.
- To make the rice on the stove: Bring the water to a boil in a saucepan on high heat, then add the rice. Cover the pan, reduce the heat, and simmer for 18 to 22 minutes. Remove the pan from the stove, but leave the lid on and let the rice steam for another 10 minutes. Stir in the rice vinegar and agave nectar, then transfer to a bowl to cool.
Roll the sushi burrito.
- Lay out one piece of the nori and cover the whole sheet in a layer of sushi rice, leaving yourself about a ½" piece of uncovered nori along one edge. Use moist fingertips to press the rice onto the nori really well.
- About ½" from the covered edge of the nori sheet, arrange half of the tofu and other filling ingredients, except for the panko, on the rice. Sprinkle a tablespoon of breadcrumbs over all of the filling.
- Gently roll the sushi burrito over once, and use the uncovered part of the nori to seal it closed. Let the roll stand, sealed side down, for 5 minutes before serving. Repeat to make the second roll.
Nora
I'm late to the party I just discovered sushi burritos at a festival food truck. I'm obsessed! Thanks for this recipe, I'm not vegan but I do like eating healthily.
Becky Striepe
Enjoy it, Nora!!
Valerie
Thank you for this recipe. I don't want another gadget in my kitchen, so don't have an air-fryer, so I baked the tofu. Also, I made a dipping sauce of soy sauce, water, a little sugar, a few pieces of thinly sliced hot thai pepper. Delicious!
Becky Striepe
So glad it worked out for you in the oven! That dipping sauce sounds awesome!
Kristina
I haven't made a sushi roll in a while. yours look SO good, and I love that it is another way I can use the air fryer, Mmm...
Becky Striepe
Thank you, Kristina!
Vegan Heaven
Yeeees!! I NEED these! They look amazing, Becky!
Becky Striepe
Thank you!
Alisa Fleming
So many fun kitchen gadgets! It's been a while since I've enjoyed a nori wrap - I need to get on this. It looks amazing with your seasoned tofu. I'm bad about pressing enough moisture out of tofu, so I really should get a press.
Becky Striepe
Yesss! I love a kitchen gadget!
Sarah
I'm always impressed with your creativity! These look SO good!
Becky Striepe
Thank you, Sarah!
Piper
This looks sooo good! Definitely going to have to try it!
:)
Becky Striepe
Enjoy it!
Linda from Veganosity
Nothing makes me happier than seeing my two favorite kinds of food in one delicious recipe.
Cadry
I love all of those fillings!! I bet they'd be great in a tortilla too. I always have those on hand. I was surprised you didn't add a napkin to your burrito... but then I realized that's more of a hot dog thing. ;)
Becky Striepe
Ooh I bet they would! And ha! Based on past performance, I think Jenna and Bandit would love a napkin in their burritos. lol
Supriya
Love your site, Becky! You're working with some of my favorite new gadgets (air fryer, iPot, etc). And love these inventive recipes.
Question on the sushi burritos...this looks like it might make a great lunchbox addition, but will it taste okay a few hours after being made? (Might the nori crisp up or anything weird?)
Becky Striepe
My husband has brought these for lunch before! He said that they were good the next day!
Jenn
Looks incredible! The different textures here are perfect! Love that crispy tofu!
Moya
This looks really good! I haven't ever used a tofu press, but I would love to win one and learn to make some cool dishes!
Becky Striepe
Good luck, Moya! :D
Ginny McMeans
You sushi roll may be my favorte. Love avocado and mango in there too! Looks so good!
Becky Striepe
Thank you, Ginny!
Amy Katz from Veggies Save The Day
I am so excited about this recipe! Thank you for the EZ Tofu Press from your last giveaway. I am blown away by how much water comes out of even extra firm tofu! It's such a clever invention.
Becky Striepe
Oh yay! I love that you're enjoying it. We love ours, too!
Sophia | Veggies Don't Bite
I love sushi rolls all ways and any way! The best is how versatile they are and how good all those different ingredients taste with sushi rice!! Looks delicious!
Becky Striepe
Thank you, Sophia!
Dianne
I've never had a sushi burrito, but I just might become obsessed, too!
Becky Striepe
Do it!
Sarah
Oh wow! I've never heard of a sushi burrito before, but I love it. It looks so good.
Becky Striepe
It's my new obsession!