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.
Got a question? Tried this recipe? Leave a reply!