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Vegan “Sushi” Burrito

  • Author: Eat Drink Shrink
  • Total Time: 15 minutes
  • Yield: 2 burritos 1x



Sushi Rice:

  • 1 1/2 cups  uncooked Lotus Foods Basmati Rice
  • 2 1/2 cups water
  • 2 tbsp rice vinegar
  • pinch of salt
  • 2 tsp sugar 

Optional Fillings: 

  • 1 large avocado, sliced 
  • 1 carrot, sliced into spears
  • 1 small red bell pepper, seeded and sliced
  • 1 persian cucumber, cut to matchsticks
  • 2 sheets of roasted sushi seaweed (nori)
  • 2 tbsp pickled ginger
  • 1/2 tablespoon chopped cilantro
  • 4 tbsp chopped scallions
  • Black sesame seeds as desired
  • 4 cubed pieces of cooked tofu

Siracha mayo: 


  1. Turn on rice cooker. Add water, rice, vinegar, sugar and salt to rice cooker. Set to cook. Place lit on top, cook until light and fluffy and water has been reabsorbed or it moves setting to heat. Allow rice to cool. 
  2. Once it is cooled, about 15 minutes, layer the rice onto the seaweed (shinny side down) on a sushi rolling pad covered in plastic wrap. Spread about a cup of cooked rice on top, making sure that the rice covers the entire surface of the seaweed. Wet hands to press the rice down. Combine ingredients for Siracha mayo and lay that down first.
  3. Continue to lay each of the other toppings about an inch away from one end of the seaweed. Top with cilantro and or scallions (optional). Roll up sushi burrito. Place on paper sheets and roll up, slice and enjoy! Watch video for sushi rolling technique. Serve immediately.


For more sushi like flavor you can pickle your veggies in rice vinegar. You can also add additional rice vinegar once the rice is cooked.

  • Prep Time: 15 minutes


  • Serving Size: 1
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