The ultimate fusion of deliciousness: Vegan Sushi Burrito!
If you love sushi and have been looking for the perfect way to enjoy it as part of your lunch box (or simply at home!), then my recipe for this vegan sushi burrito has you covered!
But before we jump right into the recipe, let me first tell you about my collaboration with Snapfish, that have sponsored this recipe!
Snapfish Discount Code
Ladies & gentlemen… I may have just discovered the perfect solution to beautiful marble boards being super expensive… Just create them yourself! Or let someone else take care of it – just like I did with these. After seeing these new glass chopping boards available on Snapfish, I had this sudden epiphany and simply had to try out if getting a marble print done, would work out – and don’t you think these just turned out stunning?
The friendly team at Snapfish were also super generous and offered me this discount code for 40% (yes, you read that right: FOUR ZERO!) off the boards when you order not only from their new kitchen items, but also across their entire website!
So brace yourselves, get a pen and note down this Snapfish discount code for 40% OFF:
Vegan Sushi Burrito – live at Just V Show
And of course I didn’t wait long to put them to the test – as I’ve had some recipe testing in preparation for the Just V Show in London from 6th-8th July on my to do list (I’m going to be doing a cookery demo there!), I thought “well hey, what a perfect opportunity to give these new chopping boards a go 😉
And to be honest, they came in super handy right away as I wanted to create these stunning Sushi Burritos and a lot of chopping was required for the ingredients. So happy with these new boards already as they also look super pretty in my photos – definitely the best hack I’ve done so far this year!
I’m definitely looking forward to being back on stage for another cookery demo this year – I enjoyed my demo at the Vegan Life Live in February very much, even though it also made me very nervous, I have to add! This time I’m going to partner up with the team from Oumph! to create some stunning tastiness with their products – my demo will actually be on the Sunday at 4pm at the Oumph! sponsored kitchen, so make sure to be there!
Have you every tried Happy Maki? Those of you who regularly visit vegan trade shows have probably stumbled across these vegan sushi gods from Brighton and I have honestly been obsessed with Sushi Burritos ever since I first tried a Happy Maki at Vegfest 3 years ago.
My home-made vegan sushi burrito have recently gotten a Korean twist however: Since the lovely Emma, who’s half Korean half Scottish, joined our team, she’s shown me so many Asian cooking hacks (that I am seriously grateful for)! She showed me how tasty sushi rice can be when you add a little Toasted Sesame Oil to it – OH MY GOD, I’m obsessed! So this was also what I added to my sushi rice on this occasion, and to complete the flavour profile, I also cooked my Oumph! in Toasted Sesame Oil – PURE YUM!
Easy vegan sushi burrito – yes, it’s what dreams are made of! I love loading mine with veggies, a meat replacement adding great texture and hoisin sauce (it’s simply the best!)
- 4 Nori Sheets (I used these ones)
- 1 pack of Oumph! The Chunk
- 200g Japanese Sushi Rice
- 4 Tbsp Toasted Sesame Oil (2 for the sushi rice, 2 for frying your The Chunk)
- 2 Tbsp Tamari Soy Sauce
- 4 Tbsp Vegan Mayonnaise
- 2 Carrots
- 1 Yellow Bell Pepper
- 1 Avocado
- 1 Spring Onion
- 2 Tbsp black and/or white sesame seeds
- 1/2 Cucumber
- Pickled Ginger (optional, amount down to personal preference, I love it ginger-y!)
- 4 Tbsp Crispy Onions
- Soy Sauce for dipping
- You might also need: a sushi mat (alternative you can use baking paper or plastic wrap), baking paper to warp your vegan sushi burrito, optional ribbon to keep the burrito in one piece whilst eating, a large sharp knife.
- Start off by washing your sushi rice – you can either do this by rinsing it in a sieve under the tab or by filling a pan with water and massaging the rice kernels with your hands. Drain the water after rinsing, place the wet rice into a pan & add hot water from the kettle. To cook the rice perfectly you will need the water:rice ratio to be at 2:1 – so add twice as much hot water as rice.
- Bring the water to a boil, then reduce the heat to a minimum, cover the pan with a lid and leave the rice to cook. Check back and stir every 2-3 minutes, so to ensure that the rice does not stick to the bottom of the pan. Your sushi rice should become a sticky mass for your vegan sushi burrito. Remove the pan from the heat and let the sushi rice cool down. I usually place the pan into a bath of cold water in my sink to help cool the rice down quicker (obviously down overflow it ;))
- Whilst your rice is cooking you can prepare your The Chunk! Simply remove the bag from your freezer and place the content into a frying pan over medium heat. Add 2 Tbsp of Toasted Sesame Oil & 2 Tbsp of Tamari to the pan and fry the Oumph! until well coated and slightly crisping on the outside. Set aside to cool.
- Let’s get chopping – whilst your rice & Oumph! are cooling down! Wash, peel and chop the carrot into thin, long strips, and cut the bell pepper & cucumber in the same way. For the spring onion: Cut it in parallel strokes to create thin circles of spring onion. Cut the avocado in half, remove the stone and carefully peel the outer skin. Place the avocado halves onto your chopping board face down and cut into 2mm thin strips.
- Once your rice and Oumph! are cooled assemble all your ingredients and we can begin to fill the burrito!
- Place your Nori Sheet on the sushi mat. First create a layer of sushi rice on the bottom 3/4 part of your Nori. Ideally spread with with a wet spoon or knife to create an even layer.
- Please your ingredients along the bottom edge of your Nori, I added them in this order: vegan mayonnaise, carrot, pepper, cucumber, Oumph!, avocado, ginger, crispy onion, spring onion. Of course you can alter this order to your liking 😉
- Tap the top quarter of the Nori sheet with a little water, then carefully start rolling the burrito from the bottom. Use your middle and ring fingers to keep the filling in place, whilst you roll the sushi mat with your thumbs.
- Once you’ve got all ingredients in the roll, gently press the burrito within the sushi mat to create a firm roll and avoid your filling to fall out later on.
- Gently roll up the rest of the burrito and seal the edge of the Nori with a little water. Unroll the sushi mat and carefully roll the burrito on top to even out the roll.
- Cut the burrito down the middle using a sharp and wet knife. In case you are cutting multiple burritos at the same time, ensure to clean and wet your knife after each burrito, as you might otherwise have sticky rice on the knife, that makes it difficult to cut the next one. If using parchment to hold your burrito together, wrap it around the roll before cutting.
- Sprinkle the halves with sesame seeds, if you like it (I deffo am all over the sesame seeds) get your soy sauce dip ready and ENJOY! Oh and don’t forget to share of course 😉
- Serving Size: 2
- Calories: 247
- Sugar: 4g
- Sodium: 570.2mg
- Fat: 9.8g
- Saturated Fat: 1.6g
- Carbohydrates: 34.2g
- Fiber: 6.3g
- Protein: 8.4g
- Cholesterol: 0g
Keywords: sushi burritos, sushi burritos Recipe,
Looking for more vegan recipes?
And because we’ve enjoyed it so much, here’s some more images of the food, ha! I’m super happy with how my marble chopping boards turned out – don’t they look genuine in these flatly?! Still can’t believe that I had such a clever moment (yes, I’m totally proud of myself, ha!)
Thanks so much to Snapfish for working on this collaboration with me!
This blog post contains a paid collaboration with Snapfish.