Love sushi but wish you could eat it like a burrito? Problem solved. This vegan sushi burrito packs all the bold flavors of sushi—vegan crab, spicy sriracha peas, and creamy avocado—into one big, handheld roll that’s as easy to make as it is fun to eat.
Craving a burrito but also kind of want sushi? Same. That’s where this sushi burrito comes in—because why settle for one when you can have both? It’s got all the flavors and textures you love in sushi, but in a burrito-sized roll that’s super easy to make. Think of it as your favorite sushi roll, just wrapped up in a bigger, more handheld package.
And the filling? Hearts of palm doing its thing as a solid crab alternative, crunchy sriracha peas with a little bit of heat, creamy avocado, and umami-kissed vegan mayo coming together for one seriously flavor-packed bite. This mashup of two iconic favorites is as easy to make as it is satisfying to eat, so let’s get rolling!
Why You’ll Love This Recipe
You know that sweet spot between craving something fresh and wanting something a bit more filling? This sushi burrito hits it perfectly. It’s the sushi you love, but in a format that’s portable, satisfying, and packed with bold, unexpected flavors. And the best part? It’s easier to make than you’d think. Here are some reasons why you’ll love it:
- It’s sushi without the fuss: Forget about delicate rolls falling apart or wrestling with chopsticks. This burrito-style sushi is meant to be eaten with your hands, making it ideal for casual lunches, quick dinners, or even on-the-go snacking. It’s sushi, simplified.
- Hearts of palm does the trick: These bring a surprising texture that mimics crab beautifully, giving you all the satisfaction of a sushi roll but in a plant-based, easy-to-make package.
- Crunch meets creaminess: The crispy sriracha peas and smooth avocado create an irresistible texture combo in every bite, balancing heat, creaminess, and crunch in a way that keeps every bite exciting. It’s sushi, but with an extra layer of indulgence.
- Weeknight-friendly: With a few simple ingredients and quick prep, you can have this sushi burrito ready faster than it takes to search for one near you. It’s perfect for when you want something fun and flavorful without a ton of effort.
- A fusion that works: The flavors of sushi and burrito may sound like an odd pairing, but once they come together, it makes perfect sense—familiar, but with a twist that keeps it interesting.
Key Ingredients
This sushi burrito is all about balancing flavors and textures, with each ingredient pulling its weight to make every bite a little bit magic. From the creamy to the crunchy, here’s what’s making it all happen:
- Hearts of palm: This is your plant-based answer to crab. It’s tender, soaks up all the flavors you throw at it, and gives you that vegan seafood feel.
- Vegan mayonnaise: Creamy, dreamy, and a little bit tangy. It holds the hearts of palm together and gives the whole thing that perfect, rich bite.
- Soy sauce: Just the right hit of salty-savory goodness. It’s the depth that ties the hearts of palm mixture together and gives it a sushi-worthy punch.
- Sushi rice: Sticky, slightly tangy, and essential to holding everything in place. It’s the foundation that makes this whole thing work.
- Sriracha peas: Crunchy with a kick. These fiery little peas bring the heat and snap with a slight sweetness, cutting through the creaminess and keeping things exciting.
- Panko: Light, crispy, and golden. Think of it as the extra layer of crunch that makes every bite a little more satisfying.
- Nori: The classic sushi wrap, nori pulls double duty here. It gives that unmistakable sushi flavor while keeping all the goodness wrapped up in burrito form.
- Avocado: Silky smooth and oh-so-creamy, avocado is the cool, rich counterpoint to the spicy, crunchy elements. Plus, who doesn’t love avocado?
How To Make
Making this sushi burrito is easier than it looks—seriously. With a few simple steps, you’ll be rolling up these flavor-packed handhelds in no time. Here’s what you’ll do:
Step 1: Prep the vegan crab – Grab your hearts of palm and break them down. Use a fork to shred them into crab-like pieces, then mix with vegan mayo and soy sauce until everything’s coated and ready to chill.
Step 2: Cook the rice – Rinse your sushi rice until the water runs clear. Then, cook it up until it’s perfectly fluffy and a tad sticky. While it cools, mix in a little rice vinegar, sugar, and salt to give it that sushi flavor.
Rice Rules
- Rinse the rice until the water runs clear: this removes excess starch and keeps your rice fluffy.
- Use a rice cooker if you like: set it and forget it for perfectly cooked sushi rice every time.
- Let the rice cool before rolling: hot rice will make the nori soggy and more prone to split.
Step 3: Crunch time – Time for the crispy stuff. Blitz your sriracha peas in a food processor until crumbly. Toast the panko in a pan until lightly golden, then mix it with the crushed peas for an epic crunch layer.
Step 4: Add Your Fillings – Lay down your nori, shiny side down. Spread your cooled rice on top, leaving a little space at the end. Sprinkle on some sesame seeds, then add the toasted panko and sriracha pea mixture.
Step 5: Top It Off – Layer on the crab mixture and avocado.
Step 6: Roll like a pro – With the help of your sushi mat, carefully roll everything up burrito-style.
Cook’s Note
Don’t stress if your sushiritto is not perfect—the parchment paper will make it look like you nailed it anyway!
Step 7: Wrap and serve – Wrap your sushi burrito in parchment, twist the ends like a tootsie roll, and slice it in half. Serve with extra soy sauce, and you’re ready to dig in!
Sushi Burrito Fillings: Swaps And Ideas
Keep the base simple—nori and rice—but let the fillings take center stage. Whether you’re after something crunchy, spicy, or rich, here are some creative fillings to mix and match in your sushi burrito:
- Tempura Asparagus: Light and crispy, tempura asparagus adds a delicate crunch to your sushi burrito. It’s the perfect choice when you want something fresh but with a little bite.
- Crispy Mushrooms with Dynamite Sauce: Crispy, spicy, and loaded with umami. These mushrooms smothered in dynamite sauce bring heat and texture that make every bite exciting. Perfect for mushroom lovers who want something bold.
- Spicy Vegan Carrot Lox: Looking for a vegan seafood alternative that doesn’t skimp on flavor? This smoky, spicy carrot lox is a must. Pair it with creamy avocado for a Japanese burrito that’s equal parts savory and satisfying.
- Bang Bang Cauliflower: Crispy cauliflower coated in a sweet and spicy bang bang sauce adds an irresistible flavor explosion. This filling is perfect if you’re craving that crunchy, tangy bite in your burrito.
- Vegan Poke Roll: Watermelon as tuna might sound unexpected, but the sweet and savory flavors make it a standout filling. It’s light, refreshing, and brings a fun twist to your burrito.
- Vegan Shrimp: Craving shrimp? These plant-based shrimp are the answer. With a chewy texture and mild flavor, they’re the ideal addition when you want something familiar yet vegan.
- Lobster Mushrooms: Lobster mushrooms bring a rich, seafood-like flavor to your sushi burrito. Pair them with a tangy sauce, and you’ve got a filling that’s indulgent and delicious.
- Sweet Potato Tempura: Soft, sweet, and crispy, sweet potato tempura is the ultimate comfort filling. Its natural sweetness pairs perfectly with avocado and a drizzle of teriyaki sauce.
- Teriyaki Mushrooms: Savory and slightly sweet, these teriyaki-glazed mushrooms are rich in flavor and meaty in texture, making them a hearty addition to any sushiritto.
- Crispy Oyster Mushrooms: Oyster mushrooms get a crispy makeover in this filling. Pair them with a spicy sauce for a burrito that’s crunchy on the outside, tender on the inside, and bursting with flavor.
- Vegan Crab Rangoon: Creamy and crunchy all at once, vegan crab rangoon filling brings that perfect balance of texture and flavor to your sushi roll. It’s like the best of both worlds wrapped in nori.
- Spicy, Crispy Tofu: Make this crispy tofu, and add in a little heat. It’s crunchy on the outside, soft on the inside, and pairs well with any sauce you throw at it.
- Gochujang Cauliflower: Spicy, tangy, and a little sweet, gochujang-kissed cauliflower brings bold Korean flavors to your burrito.
FAQ
Yes! This recipe is already mostly gluten-free. To make it fully gluten-free, use gluten-free panko and tamari. Double-check that the sriracha peas are also gluten-free, as those can sometimes contain wheat.
You can prepare sushi rice ahead of time, but it’s best to use it the same day. If you need to store it, refrigerate in an airtight container and bring it back to room temperature before assembling.
Using a sushi mat makes rolling easier, but parchment paper works too! Be sure to spread the rice evenly on the nori, and roll tightly while gently pressing down to keep everything together.
If you try this sushi burrito recipe, I’d love for you to leave a comment and star rating. Your feedback helps me out and helps others find my content!
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Sushi Burrito (Vegan)
- Total Time: 40 minutes
- Yield: 2 sushi burritos
- Diet: Vegan
Description
When sushi and burritos collide, magic happens—especially when vegan crab, crunchy sriracha peas, and creamy avocado are involved. This sushi burrito isn’t just about big flavors; it’s about packing your favorite sushi vibes into a grab-and-go roll that’s way easier to make than it looks. Once you roll this up, you’ll be hooked!
Ingredients
for the vegan crab
- 14-ounce can hearts of palm, drained
- 2 scallions, very thinly sliced
- 1 tablespoon vegan mayonnaise
- 1 teaspoon soy sauce
for the sushi rice
- 1 cup sushi rice
- 1 cup + 2 tablespoons cold water
- 2 teaspoons rice vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
for the sriracha-panko crunch
- ¼ cup sriracha peas
- ¼ cup panko
- ½ teaspoon neutral-tasting oil (such as canola or grapeseed)
to assemble
- 2 sheets of nori
- 2 tablespoons sesame seeds
- ½ of an avocado, cut into thin slices
Instructions
to make the vegan crab
- Prep the hearts of palm by dragging a fork down the length of one while applying a little pressure. Turn, then repeat until all sides are scored.
- Roughly chop up the hearts of palm with a knife and place them into a sieve.
- Drain off most of the moisture by pressing firmly into the hearts of palm with your hand. Don’t worry too much about smashing them.
- Combine the chopped scallions, mayo, and soy sauce in a medium-sized bowl. Stir to combine, then fold in the chopped hearts of palm.
- Place into the refrigerator to chill until your sushi burritos are ready to assemble.
to make the sushi rice
- Add the rice to a fine-mesh strainer and rinse it, using your fingers to rub the grains together. Once the water runs clear, add it to a small pot with the cold water and cover it with a clear lid.
- Place it onto a stovetop over medium-high heat. Once it comes to a boil, reduce the heat to low, and allow to simmer for 10 minutes.
- Turn off the heat, but keep the pot on the burner and let it rest, covered, for 5 more minutes to steam and finish cooking.
- Add the rice vinegar, sugar, and salt to a large bowl, and stir. Transfer the rice to the bowl and stir very gently to combine.
- Allow the rice to cool to room temperature before assembling the sushi burritos. You may consider spreading it out on a baking sheet and gently fanning it to speed up the process.
to make the sriracha-panko crunch
- Place the sriracha peas into a small food processor and grind until crumbly.
- Preheat a small-cast iron pot or pan over medium-high heat for about a minute. Add the oil, swirl the pan, and add in the panko.
- Smooth the panko out with a small spatula and wait about 15 seconds and then stir. Repeat this process a couple of times or until the panko is just barely golden, but not browned.
- Remove from the heat and combine it with the ground sriracha peas in a bowl.
to fill the sushi burritos
- Place the sushi mat into the ziploc bag so the bamboo lines are running horizontally when you place it in front of you.
- Place a piece of nori, shiny side down on the mat, so the lines are running horizontally toward you.
- Place a small bowl of water near your prep area. Divide the cooled rice into 2 portions. Wet your fingers in the bowl of water, and spread one portion of the rice evenly onto the nori, leaving about an inch exposed at the end farthest from you.
- Sprinkle the top of the rice evenly with 1 tablespoon of the sesame seeds.
- Then sprinkle half of the sriracha-panko mixture over the top of the rice, covering only the bottom half of the rice (the part closest to you).
- Add half of the crab mixture in a horizontal line about an inch away from the bottom of the nori sheet (the part closest to you).
- Add half of the avocado slices on top of the crab mixture.
to roll the sushi burritos
- Wet your finger and run it along the top of the nori sheet. This will help seal it.
- Pick up the bottom part of the nori (the part closest to you), and curl it over to start making your roll shape.
- Bring the mat over the roll, and begin to roll it away from you, applying some pressure until your roll is completed. If any components fall out of the sides, just press them back in.
- Roll the sushi burrito up in parchment paper (about 9X15), twisting the ends like a tootsie roll. Cut in half on a diagonal.
- Serve immediately with extra soy sauce.
Notes
- Use A Rice Cooker: If you have a rice cooker, feel free to use it in this recipe. You’ll get the same results with less prep!
- Imperfectly Perfect: Once you’ve assembled your sushi burrito, don’t stress if it’s not picture-perfect. That’s the beauty of a sushi burrito—it’s all about the flavor, not precision. Wrap it in parchment, twist the ends, and just like that, you’ve got a perfectly shaped handheld masterpiece!
- Turn Up the Heat: Want a little extra kick? Add a few squirts of sriracha to your crab mixture, give it a stir, and let it chill for a spicy surprise in every bite.
- Avocado Like a Pro: Nailing the avocado is key for that creamy goodness. Look for one with a slight give when you gently squeeze it—too soft, and it’s overripe; too firm, and it’s not ready yet. Aim for a dark, even color and avoid any big indentations or bruises.
- Clean Up Made Easy: We love using a ziploc bag over the sushi mat for easy clean-up. It’s totally optional, but super convenient. Just wash and reuse it next time you’re rolling up some sushi magic.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Boiled, Simmered, Chopped, Toasted, Rolled
- Cuisine: American, Japanese
This post was last updated on September 24, 2024.
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