Vegan Sushi Burrito with Crispy Tofu and Spicy Sriracha Mayo Recipe
This Sushi Burrito recipe combines the traditional flavors of sushi with the convenience and portability of a burrito. Featuring seasoned sushi rice, a flavorful tofu crab topping, fresh vegetables, and a spicy vegan mayo sriracha sauce, this plant-based dish is perfect for a quick lunch or casual dinner. The recipe includes detailed instructions for cooking sushi rice and assembling the burrito with nori sheets, making it an accessible and delicious option for sushi lovers and vegans alike.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 sushi burritos 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese Fusion
- Diet: Vegan
Ingredients
Scale
Sushi Rice
- 2 cups uncooked sushi rice
- 2 cups water
- ⅓ cup rice vinegar
- 1½ tablespoons sugar
- 1 teaspoon sea salt
Sauce and Tofu Crab Topping
- 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
Assembly and Garnishes
- 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)
Instructions
- Cook the Sushi Rice: Combine the uncooked sushi rice and 2 cups of water in a medium-sized pot, instant pot, or rice cooker. Cook until tender, following your chosen method (about 15-20 minutes on stovetop or rice cooker, or per instant pot settings). Once cooked, while still hot, stir in ⅓ cup rice vinegar, 1½ tablespoons sugar, and 1 teaspoon sea salt. Fluff with a fork to season evenly.
- Prepare the Tofu Crab Topping: In a medium microwave-safe bowl, whisk together ½ cup rice vinegar, ¼ cup soy sauce or tamari, 2 tablespoons sugar, and 2 teaspoons chili oil with crunchy onions for extra flavor. Grate the extra firm tofu with a grater to create shreds resembling crab meat, then fold the tofu into the sauce. Microwave the mixture for 1 minute and 30 seconds to warm and allow flavors to meld.
- Make the Spicy Mayo: In a separate bowl, mix ½ cup plant-based mayonnaise and ⅓ cup sriracha. Reserve about one-quarter of this mixture for dipping sauce later. Fold the remaining spicy mayo into the tofu crab mixture and set aside.
- Assemble the Burrito Base: On a clean, flat surface, place the nori sheets with the rough side facing up. With clean, moistened hands, gently spread a thin, even layer of the seasoned sushi rice over each nori sheet, covering the entire surface including edges and corners.
- Add Fillings: Create a line in the middle of each nori sheet using the tofu crab topping, sliced avocados, cucumber spears, radish slices, carrot, green onions, and sprinkle with sesame seeds for texture and flavor.
- Roll the Sushi Burrito: Slightly wet your fingers and carefully roll the nori over the fillings, squeezing inward gently as you roll to keep the ingredients contained and create a tight burrito shape. Once rolled, cut each burrito in half with a sharp knife.
- Prepare the Dipping Sauce and Serve: Mix the reserved spicy mayo and vegan mayonnaise until creamy. Serve this easy dip alongside your sushi burrito halves for an added burst of flavor. Enjoy immediately for the best texture and taste.
Notes
- Use moistened hands when handling sushi rice to prevent sticking.
- Microwaving the tofu crab mixture helps meld flavors but can be substituted with a quick pan warm-up if preferred.
- Adjust the amount of sriracha in the spicy mayo to your desired spice level.
- Feel free to add other vegetables like bell pepper or sprouts based on preference.
- To make the roll easier, you can use a bamboo sushi rolling mat if available.
Keywords: sushi burrito, vegan sushi, tofu crab, plant-based sushi, sushi rice, vegan recipe, sushi roll, spicy mayo, easy vegan lunch
