Home » Simple Vegan Recipes » Vegan Sushi Burrito with Air Fryer Tofu

Vegan Sushi Burrito with Air Fryer Tofu

Name: Vegan Sushi Burrito with Air Fryer Tofu
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2
Ingredients: 1/4 block extra firm tofu (pressed and sliced); 1 tablespoon low-sodium soy sauce; 1/4 teaspoon ground ginger; 1/4 teaspoon garlic powder; sriracha sauce (to taste); 2 cups Pressure Cooker Sushi Rice (cooked and cooled (use 1 cup dry white rice, 1 cup water, follow everything else the same.)); 2 sheets nori; the tofu that you just made; 1/4 a Haas avocado (sliced into thin pieces); 3 tablespoons sliced mango; 1 green onion (green parts only); 2 tablespoons pickled ginger ((optional)); 2 tablespoons panko breadcrumbs

by Becky Striepe

Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

Jump to Recipe Print Recipe

A fully loaded Vegan Sushi Burrito stuffed with air fryer tofu, mango, avocado, and more!

image collage of sushi burritos from different angles on a plate

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 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 1/2 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.