Vegan Sushi Burrito Recipe – the ultimate fusion of deliciousness! Made with avocado, ginger, soy sauce, Nori and Oumph!
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 has 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: FOODIE40
Thanks so much to Snapfish for working on this collaboration with me!
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 ever 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 has 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!
What you’ll need to make this Vegan Sushi Burrito
- Nori Sheets
- Oumph! The Chunk
- Japanese Sushi Rice
- Toasted Sesame Oil
- Tamari Soy Sauce
- Vegan Mayonnaise
- Yellow Bell Pepper
- Spring Onion
- Black and/or white sesame seeds
- Pickled Ginger (optional, amount down to personal preference, I love it gingery!)
- Crispy Onions
- Soy Sauce (for dipping)
You might also need:
- Sushi mat – as an alternative you can use baking paper or plastic wrap
- Baking paper to wrap your vegan sushi burrito
- Large sharp knife
- *Optional: Ribbon to keep the burrito in one piece whilst eating
How to make Vegan Sushi Burrito Recipe
Prepare your rice
Firstly you’ll want to wash your sushi rice, there are two ways of doing this:
- Rinse your rice in a sieve under the tap.
- Fill a saucepan with water and use your hands to massage the grains of rice. Be sure to drain the water after washing!
Your rice is now ready to be cooked, so put it in a saucepan and add hot water from the kettle.
Extra Tip: If you want your rice to cook perfectly, then you’ll want the water to rice ration to be 2:1. This means if you cook 1 cup of rice, you should cook it in 2 cups of water.
Bring the water to a boil and then take the heat right down to the lowest it can be and put a lid on the pan allowing the rice time to cook. Be sure to check your rice and stir it every couple of minutes to make sure it’s not sticking to your pan.
Once it’s cooked, you should have a nice mass of sticky rice for your burrito. Take the pan off the great and let the rice cool down.
Extra Tip: To help your rice cool down faster, I often put the pan in a bath of cold water, you’ve just got to make sure that the cold water doesn’t spill into the pan full of rice!
Cooking your Oumph!
To save time, you can do this whilst you’re cooking your rice…
Get your Oumph! from the freezer and put it all in a frying pan on a medium heat with 2 Tbsp of toasted sesame oil and 2 Tbsp of Tamari – this will give it a little Asian-fusion flavour! Once you see that it’s cooked and is a little crispy on the outside, take it off the heat and set it aside to cool.
Chopping your veg
As your Oumph! and rice are cooling down somewhere, wash, peel and chop your carrot, pepper and cucumber into long, thin strips.
Then get your spring onion and cut it in parallel strokes to create thin circles of spring onion.
For the avocado, cut it in half, take out the stone and peel off the outer skin – you might be able to use a spoon to scoop it out in one. Then place the avocado halves onto your chopping board face down and cut into 2mm thin strips.
Rolling your burrito
Once your rice and Oumph! have cooled down we can get wrapping!
To start with, place your Nori Sheet on the sushi mat and add a layer of rice to the bottom 3 quarters of the sheet. I’d recommend spreading it evenly with a wet spoon or a knife to ensure you get an even layer.
Now place your other ingredient on the bottom edge of your Nori. I did it in this *order:
- Vegan mayonnaise
- Crispy onion
- Spring onion.
*Of course, you can place your ingredients however you feel like 😉
Now you’ve got all your ingredients together, tap the top quarter of your Nori sheet (the bit with nothing on it) and carefully roll the burrito from the bottom.
Extra Tip: Use your middle and ring fingers to keep the filling in place whilst you roll the sushi mat with your thumbs.
Now that all your ingredients are in the roll, gently press the burrito within the sushi mat to make it nice and firm, which will help ensure the filling doesn’t fall out later on.
Roll the rest of the burrito gently and seal the Nori edge with a little water then unroll the sushi mat and carefully roll the burrito on top just to even it out a little.
Ready to serve
Using a sharp (and wet) knife, cut your burrito in half.
Extra Tip: If you’re making and cutting more than one burrito at the same time, be sure to clean and wet your knife in between cutting each burrito. If there’s any sticky rice on your knife it will be harder to cut.
If you’re using parchment paper to hold your burrito together, wrap it around the roll before cutting.
Finally, if you’re a fan of sesame seeds (like I am!) sprinkle some over each halve, dip in soy sauce and enjoy!
This recipe is:
- 100% vegan
- Super tasty
- Surprisingly fishy
- simply delicious
- easy to make
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 Tbsp Tamari Soy Sauce
- 4 Tbsp Vegan Mayonnaise
- 2 Carrots
- 1 Yellow Bell Pepper
- 1 Avocado
- 1 Spring Onion
- 2 Tbsp black or white sesame seeds
- 1/2 Cucumber
- Pickled Ginger
- 4 Tbsp Crispy Onions
- Soy Sauce for dipping
- Start off by washing your sushi rice – you can either do this by rinsing it in a sieve under the tap 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 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 don’t overflow it 😉)
- Whilst your rice is cooking you can prepare your Oumph! Simply remove the bag from your freezer and place the contents 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! have cooled down, 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 a wet spoon or knife to create an even layer.
- Place 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, which will make 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 (I’m all over sesame seeds!) get your soy sauce dip ready and ENJOY!
- 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? Here are a few more that I’m sure you’ll love:
- Vegan Egg McMuffin Recipe
- White Chocolate Biscoff Rocky Road Recipe
- Vegan Matcha Energy Balls Recipe
- Vegan Red Velvet Pancakes Recipe
This blog post contains a paid collaboration with Snapfish.