sushi burrito

A fully loaded Vegan Sushi Burrito stuffed with air fryer tofu, mango, avocado, and more!

Vegan Sushi Burrito with Air Fryer Tofu

block extra firm tofu (pressed and sliced)

soy sauce

ginger

garlic powder

sriracha sauce (to taste)

Pressure Cooker Sushi Rice

nori

tofu

avocado

mango

green onion (green parts only)

pickled ginger ((optional))

panko breadcrumbs

In a shallow bowl, whisk together the soy sauce, ginger, garlic, and sriracha sauce. Add the tofu, gently coating it in the marinade. Set aside for 10 minutes.

Transfer the tofu to your air fryer basket, and cook for 15 minutes at 370F, shaking after 8 minutes.

Make the Air Fryer Tofu

Lay out one piece of the nori and cover the whole sheet in a layer of sushi rice, leaving yourself about a 1/2" piece of uncovered nori along one edge. See the video at the top, if you need a visual for this step. Damp fingertips will make this easier by preventing sticking.

About 1/2" from the covered edge of the nori sheet, arrange half of each of the filling ingredients except for the panko on the rice, like in the video. &nbsp;Sprinkle 1 tablespoon of breadcrumbs over all of the filling.

Ever so gently, roll the sushi burrito over once, and use the uncovered part of the nori to seal it closed. Let the roll stand, sealed side down, for 5 minutes before serving.

Repeat the Sushi Burrito steps with the other nori sheet and remaining filling ingredients.

Make Your Sushi Burrito

This vegan sushi burrito recipe is easy and delicious stuffed with a rainbow of vegetables and deliciously crispy fried teriyaki tofu.

Teriyaki Tofu Sushi Burrito Recipe

beet,

carrot,

cucumber,

avocado,

(1.8 oz) chopped kale (or other leafy green)

corn starch, divided

¼ cup (60 ml) soy sauce

mirin

sugar

water

(450 grams) sushi rice

(480 ml) water

(80 ml) rice vinegar

white sugar

sea salt

Rinse the rice with fresh water 3 –...

Rinse the rice with fresh water 3 – 5 times. Place the rice and 2 cups of water in a pot and bring to the boil. Reduce the heat to low and cover.

Cook for 15 minutes then remove the pot...

Cook for 15 minutes then remove the pot from the heat. Don’t open the lid, allow the rice to steam for a further 10 minutes.

While the rice is cooking, combine the vinegar,...

While the rice is cooking, combine the vinegar, sugar and salt until dissolved.

After 10 minutes of steaming, spread the rice...

After 10 minutes of steaming, spread the rice out on a large platter and gently turn it while pouring the seasoning over. Be careful with sushi rice, you don’t want to squish or break the grains!

Slice the tofu into sticks and place in...

Slice the tofu into sticks and place in a ziplock bag with 2 tablespoons of the cornstarch. Shake. Heat a large pan over medium-high heat and add the oil. Fry the tofu, flipping the pieces around so that they are all cooked to golden brown.

While the tofu fries, combine the soy sauce,...

While the tofu fries, combine the soy sauce, mirin, sugar, ginger and garlic in a bowl. Combine the remaining ½ tablespoon of cornstarch with the water and add it to the sauce.

Once the tofu is fried on all sides,...

Once the tofu is fried on all sides, pour over the sauce and allow to simmer, stirring with the tofu, until thickened and the tofu is coated on all sides.

Lay one piece of nori in front of...

Lay one piece of nori in front of you, shiny side down. Keep a small bowl of water beside you to wet your fingers while gently spreading the rice over the nori (don’t squish or pat the rice onto the nori, you’ll break the grains!). Keep a bit of space and the bottom and top to seal the nori together after rolling.

Lay down rows of the tofu and your...

Lay down rows of the tofu and your fillings of choice. Fill it as fat as you dare, but remember you’ll have to close it. Roll it up from the bottom, using your fingers to hold the fillings in place. You can use a sushi mat, but it’s just as easily done by hand. Wet the top of the nori and press gently to seal.

If you find that it’s too full to...

If you find that it’s too full to seal, slip a second sheet of nori under the seam and double roll it. Wrap it in paper or foil to keep the fillings from squishing out when you eat it and slice it in half. Continue with the remaining sushi burritos.

Easy vegan sushi burrito - yes, it&#039;s what dreams are made of! I love loading mine with veggies, a meat replacement adding great texture and hoisin sauce (it&#039;s simply the best!)

Vegan Sushi Burrito

nori sheets

portion vegan chicken-style pieces (store-bought or homemade)

sushi rice

tbsp toasted sesame oil

mayonnaise

carrots (finely sliced, cut julienne)

yellow bell pepper (finely sliced)

avocado (thinly sliced)

spring onion

tbsp black or white sesame seeds

cucumber

pickled ginger

tbsp crispy onions

soya sauce

Rice cooking

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 &amp; 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.

Cool down

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&#39;t overflow it 😉)

Chicken

Whilst your rice is cooking you can prepare your vegan chicken pieces. Place them into a frying pan over medium heat. Add 2 tablespoons of sesame oil and 2 tablespoons of tamari to the pan and fry until well coated and slightly crisping on the outside. Set aside to cool.

Chopping

Wash, peel and chop the carrot into thin, long strips, and cut the bell pepper &amp; 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.

Assembly

Assemble all your ingredients and we can begin to fill the burrito!

Nori Sheet

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.

Filling

Place your ingredients along the bottom edge of your Nori, I added them in this order: vegan mayonnaise, carrot, pepper, cucumber, chicken pieces, avocado, ginger, crispy onion, spring onion. Of course, you can alter this order to your liking 😉

Rolling

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.

Sealing

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.

Slicing

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.

Serving

Sprinkle the halves with sesame seeds, if you like (I&#39;m all over sesame seeds!) get your soy sauce dip ready and ENJOY!

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Top 3 sushi burrito recipes from across the web

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Top Tags

Vegan Sushi Burrito with Air Fryer ...

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The most viewed sushi burrito recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine