Vegan Sushi Burrito Recipe

Vegan Sushi Burrito Recipe

This vegan sushi burrito is a super quick 10-minute recipe and makes 1 burrito! Ingredients can be multiplied to make more burritos too!

Vegan sushi burritos are perfect for lunch or on-the-go meals! They’re tasty, filling, and vegan/vegetarian!

It’s also budget-friendly, meal prep friendly and super easy to make whenever you’re craving burritos or sushi!

Recipe for Vegan Sushi Burrito

Recipe for Vegan Sushi Burrito

This sushi burrito vegan recipe is easy yet super delicious! The combination of my chickpea salad recipe, with sliced vegetables and sushi rice can keep you full for hours!

All you need is some rice (ideally sushi rice), a can of chickpeas, vegetables and a few other ingredients. Not a fan of chickpeas? How about using my tofu “salmon” flakes instead? You’ll love how easy, convenient, delicious, and fun this filling is for your sushi burrito.

You can have different add-ons based on your liking, such as vegan cheese or other vegetables and sauces.

This recipe will only take you less than 10 minutes to prepare sushi burritos and can be customized to your liking!

Sushi Burrito (Vegan)

Ingredients

  • Cooked Sushi Rice
  • Rice Vinegar
  • Salt
  • Sugar
  • Carrots
  • Bell pepper
  • Red cabbage
  • Cucumber
  • Nori sheets
  • Soy sauce or Teriyaki sauce
  • Chickpea Salad Mixture
    • Chickpeas
    • Celery
    • Red Onion
    • Nori sheet
    • Vegan mayonnaise
    • Dijon mustard

This recipe is gluten-free! To make the recipe soy-free, simply use soy-free sauce!


How To Make Sushi Burrito (Vegan)

1. To make your vegan sushi burrito, start by making sure you have cooked rice. Make sure to use sushi rice or short-grain white rice. Cook rice according to instructions.

2. Once cooked, add the rice into a mixing bowl and mix in rice vinegar, a pinch of salt, and sugar.

3. Place the chickpeas, celery, red onion, and a crumbled Nori sheet (optional but adds more of an authentic “fishy” flavour to the mix) into a food processor.

4. Pulse until well combined, you want to achieve a mashed tuna-like consistency.

5. Transfer the chickpea mixture to a bowl and add vegan mayonnaise, Dijon mustard, salt, black pepper, and kelp powder (optional) for even more “seafood” flavour.

6. Slice carrots, cucumbers, red cabbage, bell pepper, and avocado into thin, uniform pieces.

7. Lay one sheet of nori (roasted seaweed) on a clean, flat surface.

8. Wet your fingers with a little bit of water to prevent rice from sticking, then evenly spread the sushi rice all over the Nori sheet (about 1 cup for 1 nori sheet).

9. Tightly layer the chickpea tuna and all the vegetables in the middle of the rice spread, horizontally. Add a drizzle of soy sauce or teriyaki sauce over the inside contents.

10. Lightly dampen the bottom inch of another piece of nori with water, then place the dampened portion underneath the very top of the original nori sheet to stick the two together; thereby elongating the roll.

11. Gently start rolling the burrito, starting from the bottom and folding over all the inside contents with a gentle squeeze. Then roll all the way to the top. Seal it together by dampening the very top of the nori with a small amount of water.

12. Enjoy right away or if you are taking this to go, wrap your burrito in parchment paper or aluminum foil, if desired, twisting the ends to make the fillings don’t spill out.

Vegan Sushi Burrito

Vegan Sushi Burrito

This vegan sushi burrito is a super quick 10-minute recipe and makes 1 burrito! Sushi burritos are tasty, filling, and vegan/vegetarian!
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Japanese, Mexican, Vegan
Keyword: burrito, Lunch, Sushi
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 burrito
Calories: 423kcal

Equipment

  • 1 Food Processor optional for the chickpea salad (if you don’t have this, mash chickpeas with a fork, dice celery and red onion and cut nori sheet into tiny pieces with kitchen scissors; then mix everything together in a bowl)
  • 1 Cutting Board
  • 1 Knife
  • 1 Mixing Bowl
  • 1 Sushi Mat not neccessary but helpful

Ingredients

Ingredients (for one sushi burrito)

  • 1 cup cooked sushi rice
  • 1 tbsp rice vinegar
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 1/4 cup carrots julienned
  • 1/4 bell pepper sliced thinly
  • 1/4 cup red cabbage shredded
  • 1/4 cup cucumber julienned
  • 2 nori sheets
  • 1 tsp soy sauce or teriyaki sauce
  • 1/3 cup Chickpea Salad ingredients below

Chickpea Salad:

  • 1 can Chickpeas drained & rinsed
  • 1 stalk Celery
  • 1/4 Red Onion
  • 1 nori sheet crumbled, optional but recommended for tuna taste
  • 2 tbsp Vegan mayonnaise
  • 1 tbsp dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp kelp powder optional but recommended for tuna taste

Instructions

  • To make your vegan sushi burrito, start by making sure you have cooked rice. Make sure to use sushi rice or short-grain white rice. Cook rice according to instructions.
  • Once cooked, add the rice into a mixing bowl and mix in rice vinegar, a pinch of salt, and sugar.
  • Place the chickpeas, celery, red onion, and a crumbled Nori sheet (optional but adds more of an authentic “fishy” flavour to the mix) into a food processor.
  • Pulse until well combined, you want to achieve a mashed tuna-like consistency.
  • Transfer the chickpea mixture to a bowl and add vegan mayonnaise, Dijon mustard, salt, black pepper, and kelp powder (optional) for even more “seafood” flavour.
  • Slice carrots, cucumbers, red cabbage, bell pepper, and avocado into thin, uniform pieces.
  • Lay one sheet of nori (roasted seaweed) on a clean, flat surface.
  • Wet your fingers with a little bit of water to prevent rice from sticking, then evenly spread the sushi rice all over the Nori sheet (about 1 cup for 1 nori sheet).
  • Tightly layer the chickpea tuna and all the vegetables in the middle of the rice spread, horizontally. Add a drizzle of soy sauce or teriyaki sauce over the inside contents.
  • Lightly dampen the bottom inch of another piece of nori with water, then place the dampened portion underneath the very top of the original nori sheet to stick the two together; thereby elongating the roll.
  • Gently start rolling the burrito, starting from the bottom and folding over all the inside contents with a gentle squeeze. Then roll all the way to the top. Seal it together by dampening the very top of the nori with a small amount of water.
  • Enjoy right away or if you are taking this to go, wrap your burrito in parchment paper or aluminum foil, if desired, twisting the ends to make the fillings don’t spill out.

Nutrition

Calories: 423kcal | Carbohydrates: 53g | Protein: 7g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 1906mg | Potassium: 517mg | Fiber: 6g | Sugar: 7g | Vitamin A: 7134IU | Vitamin C: 60mg | Calcium: 75mg | Iron: 1mg

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2 thoughts on “Vegan Sushi Burrito Recipe”

  1. 5 stars
    Definitely going to make this for going to the office this week. Just have to think of a way to transport some soy sauce.

  2. 5 stars
    Made this to go on a road trip. Loved it very much. Never thought of making a sushi burrito but it was perfect and held together well and tasted awsome and so healthy. You really could put anything as filling but having a few crunchy items including carrots and purple cabbage gives a good mouth feel, paired along with chickpea tuna. Will definitely make again. Thanks so much for this quick and easy meal.

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