A fully loaded Vegan Sushi Burrito stuffed with air fryer tofu, mango, avocado, and more!
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! They're similarly big and handheld and quicker to wrap than traditional sushi rolls.
What is a Sushi Burrito?
Y'all, I'm obsessed with sushi burritos. 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.
A burrito-sized tofu sushi roll? YES!
A sushi burrito is 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.
There are a couple of places near us that serve vegan sushi burritos, and Dave and I have been treating ourselves to take out from these places a couple of times a week lately. This recipe is me trying to get our take out habit under control a little bit.
If you are also addicted to vegan sushi burritos, I hope this recipe will help you save some cash by making them at home.
Making the Tofu
The air fryer tofu inside of this sushi burrito gets its chewy texture and great flavor because it's pressed.
I use my EZ Tofu Press to press my tofu. It does a great job of getting the water out, so you can get the tasty marinade in. Pressed tofu also has a much better texture than if you skip the pressing.
I worked with the folks at EZ Tofu Press on a little promotional video a while back, and during the shoot we decided to measure how much water came out of the blocks we were pressing, just for kicks.
You guys - we were getting around ½ cup of water each time. Sometimes a bit more, depending on how aggressively we pressed!
You can watch the tofu press video here:
Making Your Sushi Burrito
You can fill your sushi burrito with whatever you like, but this one's stuffed with air fryer tofu, avocado, green onion, mango, pickled ginger, and panko breadcrumbs for crunch.
Feel free to mix up the toppings as you see fit. These are some of the other fillings I've used in my sushi burritos lately:
- Broccoli Slaw and avocado
- Sauteed shiitake mushrooms, green onions, sesame seeds, and avocado
- Kale salad, like in my Air Fryer Sushi Rolls
The sky's the limit, really! Mix, match, and create your favorite sushi burrito!
You can fit a lot into these rolls. Just make sure you don't overstuff, because then you won't be able to roll it up. You can always pull some things out, if you realize mid-roll that you overdid it.
One note about mixing things up: I have not tested this recipe with brown rice or a mix. Brown rice is less glutinous than white rice is, by nature, so it's less sticky. If you make this with brown rice, there is a chance that your sushi burrito will have a hard time staying together. If you don't mind a little bit of messiness, go for it!
What I have used instead of sushi rice in this recipe is white jasmine rice. It doesn't have quite the sticky power of sushi rice, but it works just fine. In fact, it's the rice I used for the sushi burritos in the photos and the video.
Making the Air Fryer Tofu
The air fryer tofu in these sushi burritos is marinated in soy sauce, ginger, garlic, and sriracha. Pressing the tofu is critical in this recipe. You want to get the water out, so the tofu can drink in all of that flavorful marinade.
Trust me, it's worth the extra step, and with a tofu press, it really doesn't take all that long.
More vegan sushi recipes
Vegan Sushi Burrito
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
Other filling ingredients
To roll the sushi
- 2 sheets nori
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.