There’s something undeniably exciting about the fresh crunch of vegetables wrapped in a warm tortilla, especially when it’s elevated with a touch of Japanese flair. That’s exactly what our Veggie Sushi Burrito does—it takes the traditional sushi experience and transforms it into a hearty, hand-held meal that’s not only packed with flavor but also bursting with nutrients.
Imagine biting into a perfectly rolled burrito, where chewy sushi rice meets crispy baked tofu, silky avocado, and a medley of vibrant veggies, all drizzled with a zesty spicy mayo. It’s convenience meets creativity, making it an ideal choice for busy weeknights or a fun weekend meal prep activity. Plus, with endless filling options, you can customize each burrito to suit your cravings or clean out your fridge. Say goodbye to the mundane routine of fast food and hello to this deliciously easy plant-based alternative—it’s time to roll up your sleeves and dive into a world of flavor!
Why will you love this Veggie Sushi Burrito?
Flavor Explosion: Each bite is an exciting fusion of textures—from chewy rice to crunchy veggies and creamy avocado, ensuring every mouthful is a delightful surprise.
Nutritious and Wholesome: Packed with fresh ingredients, this plant-based burrito offers a balanced meal full of vitamins, minerals, and healthy fats.
Customizable Delight: With endless filling options, you can tailor your sushi burrito to suit your tastes or use up that fresh produce in your fridge.
Quick to Prepare: A hassle-free recipe perfect for busy weeknights, allowing you to whip up a satisfying meal in no time.
Gluten-Free Goodness: Made with sushi rice and non-processed ingredients, it’s an excellent choice for those following gluten-free diets, without sacrificing flavor!
Wave goodbye to takeout and indulge in this easy, delicious option that everyone will love—it’s sure to become a family favorite!
Veggie Sushi Burrito Ingredients
For the Sushi Rice
• Sushi Rice – A must-have base for that chewy texture; try U.S.-grown sushi rice for authenticity.
• Water – Essential for cooking the sushi rice to perfection.
• Rice Vinegar – Adds a delightful tanginess that enhances the seasoned rice.
• White Sugar – Balances the acidity; optional for those seeking a less sweet profile.
• Salt – A key flavor booster for the rice mixture.
For the Filling
• Toasted Sesame Seeds – Provides a delightful crunch and nutty flavor; highly recommended for garnish.
• Extra Firm Tofu – A satisfying protein source; marinate for more flavor before baking.
• Coconut Aminos – A soy sauce alternative that introduces umami without gluten; great for marinating tofu.
• Sriracha – Introduces a kick; adjust based on your preferred heat level.
• Nori Sheets – The wrap for your burrito; opt for high-quality Japanese nori for the best result.
For the Veggies
• Avocado – Adds creamy texture and healthy fats; can be sliced or mashed for your preference.
• Persian Cucumbers – Offers refreshing crunch; standard cucumbers can work as a substitute.
• Shredded Carrots – Provide sweetness and vibrant color; other root veggies can work here too.
• Scallions – Infuse a mild onion flavor; can substitute with green onions if desired.
• Toasted Peanuts – Delivers extra crunch and nutty taste; feel free to replace with sesame seeds for variety.
• Mango – Adds a sweet touch that pairs beautifully with savory notes; make sure it’s ripe for the best flavor.
For the Spicy Mayo
• Mayo – The creamy foundation for your spicy sauce; vegan mayo works beautifully as a substitute.
• Sesame Oil – A small amount enhances the nutty flavor of the spicy mayo, making it irresistible!
Craft your very own Veggie Sushi Burrito with these scrumptious ingredients and savor the adventure of flavors crafted right in your kitchen!
How to Make Veggie Sushi Burrito
-
Preheat your oven to 400°F (200°C). Pat dry the tofu and slice it into strips. Marinate with coconut aminos, sriracha, and salt before baking for 35-40 minutes. Flip halfway until golden brown.
-
Rinse the sushi rice under cold water until the water runs clear. In a pot, combine the rice with water, bring to a boil, then reduce to a simmer for 15-20 minutes until the liquid is absorbed. Let it sit for 10 minutes and fluff it with a fork.
-
Mix in a small bowl the rice vinegar, salt, sugar, and toasted sesame seeds. Stir this mixture into the cooled rice until everything is well combined and glossy.
-
Prepare your workspace by laying out a nori sheet on a clean surface. Spread about ¾ cup of the seasoned rice evenly over the sheet, using wet hands to prevent sticking.
-
Layer the fillings: add your baked tofu, slices of avocado, cucumber, shredded carrots, scallions, peanuts, and mango in a line across the rice.
-
Roll the nori tightly starting from the side closest to you. Use a rubber spatula or your wet hands to help with the rolling. Once rolled, wrap it in parchment paper and slice it in half.
-
Serve your Veggie Sushi Burritos with the spicy mayo made by mixing mayo, sriracha, and sesame oil, alongside low-sodium soy sauce for dipping.
Optional: Garnish with extra toasted sesame seeds for added crunch.
Exact quantities are listed in the recipe card below.
Expert Tips for Veggie Sushi Burrito
-
Sticky Rice: Ensure the sushi rice is slightly sticky for easy rolling; adjust the water as needed to achieve the perfect consistency.
-
Watch the Tofu: Keep an eye on the tofu as it bakes; you want it crispy on the outside but not overcooked—this keeps it flavorful and satisfying.
-
Quick Rolling: Work swiftly while rolling the burritos to avoid the nori becoming damp and difficult to handle; practice will make perfect!
-
Sharp Knife: Use a sharp knife to slice the rolls for clean edges; rinsing the blade in water between cuts helps maintain neat slices.
-
Flavor Enhancements: Feel free to customize your Veggie Sushi Burrito with additional spices or sauces to suit your taste; explore different condiments for extra excitement!
Veggie Sushi Burrito Variations
Embrace your culinary creativity and elevate your Veggie Sushi Burrito with these exciting modifications!
-
Tempeh Swap: Substitute tofu with tempeh for a firmer, nuttier profile. It complements the veggies beautifully and adds a delightful crunch.
-
Spicy Alternative: For a kick, replace the Sriracha in the spicy mayo with chipotle sauce. It transforms the flavor into a smoky, zesty delight that packs an even bigger punch.
-
Grilled Veggies: Toss in grilled bell peppers and zucchini for a beautifully smoky flavor. The char adds an extra layer of depth, making each bite a delicious adventure.
-
Fruit Fusion: Experiment with different fruits like pineapple or papaya for a tropical twist. The sweetness perfectly balances the savory elements—pure bliss in every bite!
-
Rice Variety: Ditch the sushi rice and try cauliflower rice for a lower-carb option. This will not only add a unique texture but keep your meal light and fresh!
-
Nuts Galore: Instead of peanuts, use cashews or sunflower seeds for added crunch and flavor. Each nut brings its unique taste, giving you endless possibilities.
-
Herb Infusion: Mix fresh herbs like cilantro or mint into your sushi rice for an aromatic surprise. This little addition will brighten the flavors and elevate your whole burrito.
-
Creamy Upgrade: Swap the mayo for avocado crema to make it even creamier. Blend avocado, lime juice, and yogurt for a refreshing topping that takes your burrito to new heights.
Explore these variations for a uniquely enjoyable experience with your Veggie Sushi Burrito!
How to Store and Freeze Veggie Sushi Burrito
Fridge: Keep leftover Veggie Sushi Burritos in an airtight container for up to 2 days. This ensures freshness while maintaining the taste and texture of the ingredients.
Freezer: It’s best to avoid freezing these burritos, as it can alter the texture of the vegetables and sushi rice, making them less enjoyable when thawed.
Reheating: If you have leftover burritos from the fridge, reheat in the microwave for about 1-2 minutes or in the oven at 350°F (175°C) until warmed through, ensuring the nori remains crisp.
What to Serve with Veggie Sushi Burrito?
Make your meal even more memorable by exploring delicious sides that enhance every bite of this unique burrito.
-
Crispy Kale Chips: These flavorful chips offer a satisfying crunch, pairing perfectly with the creamy textures of the burrito.
-
Miso Soup: A warming bowl of miso soup complements the sushi flavors beautifully, adding a soothing umami depth to your meal.
-
Edamame Beans: Lightly salted edamame add a protein-packed pop of flavor, making a delightful contrast to the burrito’s creamy fillings.
-
Seaweed Salad: This refreshing salad brings a tangy crunch that balances the richness of the avocado and mayo sauce, making every bite feel light and crisp.
-
Pickled Ginger: Small servings of pickled ginger can cleanse your palate between bites, enhancing the overall sushi experience.
For a sweet finish, consider pairing with a seasonal fruit salad or coconut sorbet, offering a refreshing note to end your delightful meal.
Make Ahead Options
These Veggie Sushi Burritos are perfect for meal prep enthusiasts! You can prepare the sushi rice and marinate the tofu up to 24 hours in advance, storing them in separate airtight containers in the refrigerator to maintain freshness. Additionally, you can chop the vegetables (like avocado, cucumbers, and carrots) a few hours ahead and keep them in the fridge, wrapped tightly to prevent browning. When you’re ready to enjoy your burritos, simply assemble them with the prepped ingredients and roll them up. Serve immediately or refrigerate them for up to 2 days for quick access to delicious, homemade meals that are just as vibrant and flavorful as when they were freshly made!
Veggie Sushi Burrito Recipe FAQs
How do I choose the best sushi rice?
Absolutely! For the best texture and flavor, I recommend using high-quality U.S.-grown sushi rice. Look for rice that is specifically labeled as sushi rice or “shari.” The grains should be short and round, which gives that perfect chewy consistency after cooking. Rinse it thoroughly until the water runs clear to remove excess starch for better results.
How should I store leftover Veggie Sushi Burritos?
Very! Leftover burritos should be stored in an airtight container in the fridge for up to 2 days. This keeps them fresh and maintains their wonderful flavors. Simply reheat them in the microwave for 1-2 minutes or pop them in the oven at 350°F (175°C) until warmed through while keeping an eye on the nori to ensure it stays crisp.
Can I freeze Veggie Sushi Burritos?
Unfortunately, it’s best to avoid freezing these burritos. Freezing can alter the texture of the fresh vegetables and sushi rice, resulting in a less pleasant eating experience once thawed. If you do choose to freeze, wrap them tightly in plastic wrap and place them in an airtight container for up to 1 month. When ready to eat, thaw in the fridge overnight and reheat as noted above.
What should I do if my sushi rice is too dry?
No worries! If you find your sushi rice is too dry, you can simply add a little water while fluffing it with a fork to help rehydrate it. If it’s still not sticky enough for rolling, you may need to adjust your cooking method next time by decreasing the water slightly or allowing it to steam longer in the pot after removing it from heat, covered for about 10 minutes.
Are there any dietary considerations I should be aware of?
Absolutely! This Veggie Sushi Burrito is plant-based and can be gluten-free if you choose gluten-free soy sauce or coconut aminos. However, if you’re cooking for pets or individuals with allergies, be careful with ingredients like peanuts. You can easily swap out this ingredient for different seeds or leave them out altogether to ensure everyone can enjoy a delicious meal worry-free.
Can I customize my fillings?
Very much so! This recipe is designed for customization! Feel free to experiment with different fillings like marinated mushrooms, roasted bell peppers, or your favorite sprouts. The more colorful your toppings, the more appealing your burrito will be! Get creative with flavor combinations to suit your tastes or use up what you have on hand.
Veggie Sushi Burrito: Quick, Tasty, and Fully Customizable!
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Pat dry the tofu and slice it into strips. Marinate with coconut aminos, sriracha, and salt before baking for 35-40 minutes. Flip halfway until golden brown.
- Rinse the sushi rice under cold water until the water runs clear. In a pot, combine the rice with water, bring to a boil, then reduce to a simmer for 15-20 minutes until the liquid is absorbed. Let it sit for 10 minutes and fluff it with a fork.
- Mix in a small bowl rice vinegar, salt, sugar, and toasted sesame seeds. Stir this mixture into the cooled rice until everything is well combined and glossy.
- Prepare your workspace by laying out a nori sheet on a clean surface. Spread about ¾ cup of the seasoned rice evenly over the sheet, using wet hands to prevent sticking.
- Layer the fillings: add your baked tofu, slices of avocado, cucumber, shredded carrots, scallions, peanuts, and mango in a line across the rice.
- Roll the nori tightly starting from the side closest to you. Use a rubber spatula or your wet hands to help with the rolling. Once rolled, wrap it in parchment paper and slice it in half.
- Serve your Veggie Sushi Burritos with the spicy mayo made by mixing mayo, sriracha, and sesame oil, alongside low-sodium soy sauce for dipping.