Sushi Burrito
Elevate your sushi game with this delicious and satisfying sushi burrito! Packed with layers of perfectly seasoned sushi rice, savory tofu "crab," and vibrant fresh toppings, this recipe is a plant-based delight that combines comfort and creativity. The combined flavors of fluffy seasoned sushi rice and shredded tofu soaked in a tangy, umami-rich marinade of rice vinegar, soy sauce, sugar, and chili oil, then mixed with creamy sriracha mayo for a spicy, savory kick are rolled with fresh veggies into the perfect hand-held snack! Enjoy this fun, easier twist on the classic, well-loved sushi.
Servings: 4 -6 people
Ingredients
For Rice:
- 2 cups uncooked sushi rice
- 2 cups water
- ⅓ cup rice vinegar
- 1½ tablespoons sugar
- 1 teaspoon sea salt
For Tofu "Crab":
- ½ cup rice vinegar
- ¼ cup soy sauce or tamari
- 2 tablespoons sugar
- 2 teaspoons chili oil for extra deliciousness, find one with crunchy onions
- 24 ounces extra firm tofu
- ½ cup plant-based mayo
- ⅓ cup sriracha
Topping Suggestions:
- 4-6 sheets nori rolling
- 2 ripe avocados sliced
- large cucumber sliced into spears
- radish thinly sliced
- 2 large carrots sliced into spears (for more flavor, marinate in ½ cup vinegar, 2 tablespoons sugar, and 1 teaspoon salt for about 20 minutes)
- green onions sliced
- 1 tablespoon sesame seeds
For Dip:
- vegan mayo
- sriracha
Instructions
- Combine the uncooked rice in a medium-sized pot on the stove, an instant pot, or a rice cooker. (See details in the tips on how to cook it based on which method you use.)
- While the rice is cooking, prepare the tofu “crab” topping.
- Whisk together the rice vinegar, soy sauce, sugar, and chili oil in a medium-sized microwave-safe bowl.
- Use a grater to grate your tofu into shreds. Fold it into the sauce and microwave for one minute and thirty seconds.
- In a separate bowl, combine the plant-based mayonnaise and sriracha and set aside about a ¼ of it for later.
- Mix into the tofu mixture and set aside while you prepare the rice.
- When the rice is done cooking, while still hot pour the vinegar, sugar, and salt into the pot and fluff with a fork.
- On a clean surface arrange your nori sheets with the rough side facing up. With clean, moistened hands, gently spread a thin layer of rice over the top, covering the edges and corners.
- Create a line of toppings in the middle of the nori sheet.
- Wet your fingers slightly and create the burrito by tightly rolling the nori filled with toppings. Make sure to squeeze inward while you’re rolling to prevent the toppings from spilling out the sides. Cut in the middle and enjoy!
- For an easy dip to serve with your sushi burrito, simply mix together sriracha and vegan mayonnaise until creamy.
Notes
To cook the rice on the stovetop:
- In a medium-large saucepan, combine the rice and water.
- Bring the water to a boil over medium-high heat.
- Once it starts boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 18-20 minutes. Do not lift the lid during this time to ensure the rice steams properly.
- Add the rice and water to the Instant Pot.
- Secure the lid and set the vent to "sealing."
- Select the "Rice" function (or set to manual pressure cook on high for 6 minutes).
- Once the cooking time is up, allow the pressure to naturally release for 10 minutes, then release any remaining pressure manually by turning the valve to "venting."
- Add the rice and water to the rice cooker.
- Start the rice cooker, using the standard white rice setting (if your cooker has an option for sushi rice, use that setting).
- Let the rice cook until the rice cooker completes the cycle.