Tofu & veggie sushi burritos! A fun take on the classic sushi roll made with a plant-based twist. This recipe was made in partnership with the USA Rice Federation, but all opinions are my own.
Veggie Sushi Burritos
These veggie filled sushi burritos are truly such a fun meal to make. They’re essentially an extra-large sushi roll, but easier to make and roll if you’re making them at home.
I filled them with U.S.-grown sushi rice, baked tofu, a rainbow of vegetables and a homemade spicy mayo sauce. The flavors are so delicious, and a great way to pack in plant-based protein.
National Rice Month
Rice is such a huge staple in more than half of the world’s diets, and can be prepared in endless amounts of ways. I made this recipe in partnership with the USA Rice Federation for National Rice Month, which is a celebration of the U.S. rice industry, including its farmers, producers and manufacturers through the month of September.
Purchasing rice grown in the U.S not only helps support local growers, but also helps reduce your food miles.
This recipe is one of my favorites yet, combining some of my go-to flavors.
Rice Benefits
Rice has always been a pantry staple in our household growing up. Mostly all our meals were catered around it since it can be used in so many different ways.
Rice packs in more than 15 essential vitamins and minerals, including potassium, magnesium, folic acid and B vitamins. It’s also naturally free of sodium, cholesterol and gluten.
It’s affordable, shelf-stable, and a great boost of energy and whole-grains.
How to make veggie sushi burritos
This recipe comes together in just a few simple steps, and is perfect for a family dinner or small dinner party. Here’s what you’ll need:
- U.S-grown sushi rice, prepared with rice vinegar, sugar and salt
- Nori sheets
- Baked tofu, marinated in coconut aminos
- Avocado
- Veggies like cucumbers, carrots and scallions
- Mango
- Peanuts
- Homemade spicy mayo
Start by preparing your sushi rice, then seasoning it with rice vinegar, sugar and salt. Once it’s ready, spread it across a sheet of nori and fill it with your toppings.
Roll everything up, wrap it in parchment paper and dip it into your favorite sauce!
These veggie sushi burritos are a fun way to change up your dinner game, and are filled with tons of feel-good ingredients. I know you guys are going to love them!
Thank you to the USA Rice Federation for sponsoring this post. I love working with brands I truly love and believe in
Veggie Sushi Burrito
Ingredients
Sushi rice
- 1 cup U.S-grown sushi rice
- 2 cups water
- 1 ½ tbsp rice vinegar
- 1 tbsp white sugar
- 1 tsp salt
- 1 tbsp toasted sesame seeds
Baked tofu
- 1 block extra firm tofu
- ⅓ cup coconut aminos
- 1 tsp sriracha
- ½ tsp salt
Fillings
- 3 slices Nori sheets
- 1 avocado, sliced
- 2 persian cucumbers, sliced
- 1 ½ cups shredded carrots
- 2 scallions, thinly slices
- ⅓ cup toasted peanuts
- 1 mango, sliced
Spicy Mayo
- ½ cup mayo, use vegan if necessary
- ⅓ cup sriracha
- 1 tsp sesame oil
Directions
- Preheat the oven to 400 F
- Pat the tofu dry and slice it into strips. Marinate it in the coconut aminos, salt and sriracha and layer it in a baking dish. Bake it for about 35-40 minutes, flipping halfway.
- Rinse your sushi rice in a colander until the water runs clear. Add it to a pot with the 2 cups of water, cover it and bring it to a boil. Once boiling, reduce heat and let it simmer for about 15-18 minutes until all of the water is absorbed. Turn the heat off and let it sit for 10 minutes, then fluff it with a fork. Season with the rice vinegar, salt, sugar and sesame seeds
- To prepare the burritos, spread about ¾ cup of the rice mixture onto a nori sheet. Use wet hands or a rubber spatula to spread it around evenly.
- Prepare the spicy mayo by whisking the ingredients together until smooth.
- To make the burritos, layer the tofu and all of the fillings in a row onto the rice, leaving about ½ inch from the bottom. Take the bottom of the nori sheet and roll everything tightly into a large roll. Wrap each roll in parchment paper like a burrito, then slice in half. Repeat with remaining rice and fillings.
- Serve with spicy mayo and low-sodium soy sauce to dip.
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