Name: Vegan Sushi Burrito with Crispy Tofu and Spicy Sriracha Mayo Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese Fusion
Ingredients: 2 cups uncooked sushi rice; 2 cups water; ⅓ cup rice vinegar; 1½ tablespoons sugar; 1 teaspoon sea salt; ½ cup rice vinegar; ¼ cup soy sauce (or tamari); 2 tablespoons sugar; 2 teaspoons chili oil (preferably with crunchy onions); 24 ounces extra firm tofu; ½ cup plant-based mayonnaise; ⅓ cup sriracha; 4-6 sheets nori (for rolling); 2 ripe avocados (sliced); 1 large cucumber (sliced into spears); 1 radish (thinly sliced); 2 large carrots (prepared as preferred); Green onions (sliced); 1 tablespoon sesame seeds; Vegan mayonnaise (for dipping); Sriracha (for dipping)

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Introduction

The sushi burrito is a fun and flavorful fusion dish that combines the best of sushi with the convenience of a burrito. Packed with fresh veggies, seasoned tofu, and delicious sauces, it’s a satisfying meal perfect for lunch or dinner.

The image shows five sushi burritos wrapped in light brown paper arranged on a dark textured rectangular tray. Each sushi burrito is cut in half, revealing a colorful mix of white rice with layers of red cabbage, orange carrot, green cucumber, and some light beige filling inside. On the tray, there are two small white bowls; one contains a bright orange sauce with a silver spoon resting in it, and the other holds chopped green onions. The background is a white marbled texture with some scattered green onion pieces and a small dish of sesame seeds at the bottom. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups uncooked sushi rice
2 cups water
⅓ cup rice vinegar
1½ tablespoons sugar
1 teaspoon sea salt
½ cup rice vinegar
¼ cup soy sauce (or tamari)
2 tablespoons sugar
2 teaspoons chili oil (preferably with crunchy onions)
24 ounces extra firm tofu
½ cup plant-based mayo
⅓ cup sriracha
4–6 sheets nori (for rolling)
2 ripe avocados, sliced
1 large cucumber, sliced into spears
Radishes, thinly sliced
2 large carrots
Green onions, sliced
1 tablespoon sesame seeds
Vegan mayo (for dipping)
Sriracha (for dipping)

Instructions

Step 1: Combine the uncooked sushi rice with 2 cups of water in a medium-sized pot, instant pot, or rice cooker. Cook the rice until tender and fluffy.
Step 2: While the rice cooks, prepare the tofu “crab” topping by whisking together ½ cup rice vinegar, soy sauce, 2 tablespoons sugar, and chili oil in a microwave-safe bowl.
Step 3: Grate the tofu using a grater to create shreds. Fold the grated tofu into the vinegar sauce mixture and microwave for 1 minute and 30 seconds.
Step 4: In a separate bowl, mix the plant-based mayo and sriracha. Set aside about one-quarter of this mixture for later, then stir the rest into the tofu mixture. Set the whole mixture aside.
Step 5: When the rice is done and still hot, pour in ⅓ cup rice vinegar, 1½ tablespoons sugar, and 1 teaspoon sea salt. Fluff the rice gently with a fork to combine.
Step 6: Lay out the nori sheets on a clean surface with the rough side facing up. Using moistened hands, spread a thin, even layer of rice over each sheet, covering all edges and corners.
Step 7: Arrange a line of toppings along the center of each nori sheet. Include the tofu mixture, sliced avocado, cucumber spears, carrot, radish, and green onions. Sprinkle with sesame seeds.
Step 8: Wet your fingers slightly and begin rolling the nori tightly over the fillings, squeezing inward to keep everything compact and prevent spilling. Cut the rolled sushi burrito in half and serve.
Step 9: For a quick dipping sauce, combine vegan mayo and sriracha until smooth and creamy. Serve alongside your sushi burrito for extra flavor.

Tips & Variations

For perfectly cooked sushi rice, rinse it until the water runs clear before cooking to remove excess starch.
If you prefer a spicier tofu topping, add more chili oil or a sprinkle of chili flakes to the sauce.
Swap out tofu for cooked shrimp, crab, or smoked salmon if you’re not vegan.
Add pickled ginger or wasabi inside the burrito for an authentic sushi flavor twist.
Use a bamboo sushi mat to help roll the burrito more tightly and evenly.

Storage

Store any leftover sushi burritos wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 1 day. For best texture, enjoy them fresh. If needed, reheat the tofu topping separately before assembling a fresh roll, but avoid reheating the nori to prevent it from becoming soggy.

How to Serve

This image shows several vegetable sushi burritos wrapped in light brown paper, placed on a white marbled surface. Each burrito has three visible layers: the outer white sushi rice layer, followed by a thin black nori seaweed layer just inside the rice, and the innermost fillings which include chunks of light green avocado, orange carrot pieces, purple cabbage shreds, pale beige tofu or a similar soft filling, and thin white radish strips with red edges. A small portion of green sliced scallions is blurred in the background. The sushi burritos are stacked close together, showing the colorful cross-section of the fillings. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of sushi rice?

Brown rice can be used, but it has a firmer texture and less stickiness, which may make rolling more challenging. You may need to slightly adjust the water and cooking time.

How do I prevent the nori from getting soggy?

Spread the rice thinly and evenly and avoid adding too many watery ingredients directly on the nori. Assemble and eat the sushi burrito shortly after rolling for the best texture.