• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
My Goodness Kitchen
  • Home
  • About
  • Recipes
  • Cookbook
  • Contact
    • FAQs
menu icon
go to homepage
  • Home
  • Recipes
  • Cookbook
  • About
  • Contact
    • Amazon
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Cookbook
    • About
    • Contact
    • Amazon
    • Instagram
    • Pinterest
  • ×
    Home > Recipes > Vegan Mains

    Sushi Burrito with Crispy Tofu

    Published: Aug 22, 2018 · by Amanda · 2 Comments

    Whoever decided to fuse Mexican with Japanese flavours and roll them up in an upsized sushi roll has my unending gratitude. Portland, Oregon will forever be in my heart for introducing me to the sushi burrito and this Crispy Tofu Sushi Burrito brings a little Portland in to my home whenever I need it.

    Skip to Recipe
    A vegan crispy tofu sushi burrito cut in half and stacked to show inside | sitting on rustic white bench

    What is a Sushi Burrito?

    The sushi burrito or "sushirrito" has been around for a few years now but I only discovered it on our recent trip to the States. This happens a lot - trends happen and I remain oblivious perched in my house on a mountain until months sometimes years later, awareness creeps in. Thankfully I made it just in time with my Simple Sweet Potato Toast Recipes.

    I don't think anyone can accuse me of following fads because I generally don't know what the fads are. For the longest time I thought LOL was "Lots of Love" and found it odd people I hardly knew were texting me love. I wish abridged text language was a fad but I think that fad is here to stay. Sorry "FIHTS". LOL.

    flat-lay image of vegan crispy tofu sushi burrito ingredients laid out on plates on a distressed white board

    Like many trends, the sushi burrito's origin is hazy with many staking claim to the original concept. One thing that seems consistent is that this fusion began on the West Coast a few years ago and has been marching east (and north and south) ever since. Origins aside I believe any opportunity to smoosh two of my favourite things in to one portable yet wonderfully messy meal is a gift from the kitchen gods. Add crispy tofu - like in my Crispy Tofu Lemongrass Bowl - and I am a pig in mud.

    flat-lay image of crispy tofu sushi burrito contents resting on s sheet of nori seaweed before it is wrapped in to a burrito

    How to Make A Sushirrito

    The trick to making this fusion burrito is balance. Mexican flavours are robust while Japanese flavours tend to be more subtle. Finding a middle road where both cuisines shine is the trick to creating the perfect sushi burrito.

    I limit my Mexican ingredients to one or two. In this crispy tofu sushi burrito I use vegan chipotle mayonnaise and a touch of cayenne to bring in a little smoke and subtle spice.

    The second trick is to inject as much flavour in to the roll as you can. Unlike traditional sushi, dipping a burrito in to a bowl of soy sauce can be problematic.

    All the flavour needs to be in the rolls.

    Simples, right?

    • balance
    • flavour and I will add,
    • fun

    Once, you've worked out your balance, it's time to play. In order to create a burst of balanced flavour in my crispy tofu sushi burrito I added kimchi. I know, Korean. But it works so well with the other flavours and gives the roll a delicious tart lift. Besides, you should always play with your food.

    Salty and crisp tofu, sweet sushi rice, creamy avocado with warming chipotle, pickled ginger and kimchi, this vegan sushi burrito is a fusion party. If you are looking for an exotic lunch or a fun dinner protect with the kids, you will love this crispy tofu sushi burrito. Simple, fun and hopefully not a fad. Enjoy, x.

    A close up of a sushi burrito

    How to Make A Sushi Burrito | Crispy Tofu

    Crisp tofu, sweet sushi rice, creamy avocado with spiced chipotle, pickled ginger and kimchi this crispy tofu sushi burrito is a fusion party
    5 from 5 votes
    Print Pin Rate
    Course: Brunch/Snack/Main
    Cuisine: Fusion
    Diet: Gluten Free | Vegan
    Prep Time: 20 minutes minutes
    Cook Time: 15 minutes minutes
    Cooling: 1 hour hour
    Total Time: 35 minutes minutes
    Servings: 3
    Calories: 544kcal
    Author: Amanda Logan

    Ingredients 

    Sushi Rice

    • 1 cup sushi rice
    • 3 tablespoon rice vinegar
    • 1 tablespoon raw caster sugar
    • ½ teaspoon sea salt

    Crispy Tofu

    • 250 grams firm tofu cut into 4-inch long blocks of firm tofu, 1 inch wide
    • 3 tablespoon potato or corn starch
    • ½ teaspoon sea salt
    • ¼ teaspoon cayenne pepper

    Sushi Burrito

    • 6 nori sheets
    • ¼ cup chipotle mayonnaise
    • ½ avocado, peeled and sliced
    • ½ cup matchstick carrots
    • ½ cup vegan kimchi
    • ½ cup baby spinach
    • 1 tablespoon Japanese pickled ginger

    Instructions

    • Wash the sushi rice until the water runs clear. I wash and rinse mine at least 5 times.
    • Add the washed rice to a medium saucepan - make sure it has a lid- and add 1 and ¼ cups of cold water. Over low to medium heat bring the water up to a boil before turning the heat to low, popping on the saucepan lid, and cooking the water all the way down. When the water has absorbed, remove the rice from the heat and allow it to sit in the pot with the lid still on for 15 minutes. 
    • Meanwhile, combine the vinegar, sugar and salt in a small bowl and stir until the salt and sugar dissolves.
    • After 15 minutes, gently transfer the rice to a glass or wooden bowl and, using a wooden spoon, carefully fold through the vinegar mixture. Cover the rice with a clean cloth and set it aside until it reaches room temperature. 
    • To prepare the tofu, wrap it in a kitchen towel and sit for 5 minutes to remove as much moisture as possible. After, slice the tofu in to 2 inch blocks.
    • Place the corn starch, salt and cayenne pepper on to a small plate and drop the tofu in turning to coat all sides. 
    • Heat the sunflower oil in a large pan. Shake any excess starch from the tofu and pop each block in to the pan and fry each side for 2 minutes or until crisp. After cooking, place the tofu on an absorbent towel. 
    • To assemble the burrito, join two sheets of nori together by wetting the short edge of one and pressing it to the short edge of the other, rough ride up. We are looking to create a long nori length.
    • Starting an inch from the edge, press the sushi rice in to the nori getting it as even as you can. Press enough rice to create a square 3 inches long and the width of the nori sheet. Follow with a good smear of chipotle mayonnaise, a line of crispy tofu blocks, a line of avocado slices, matchstick carrots, kimchi, baby spinach and pickled ginger. 
    • Starting from the edge closest to you, gently but firmly roll the nori away from you. Don't worry if the nori breaks a little, you will roll it a few times and cover any cracks. Run a line of cold water along the far edge of the nori to seal the roll. Lay the roll, seam side down, for a minute to seal properly. Slice the burrito in half to serve. 

    Nutrition

    Calories: 544kcal | Carbohydrates: 70g | Protein: 13g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 927mg | Potassium: 345mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4411IU | Vitamin C: 8mg | Calcium: 130mg | Iron: 2mg
    Tried This Recipe?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.
    A vegan crispy tofu sushi burrito cut in half and stacked to show inside | sitting on rustic white bench with title text overlay
    « Easy Sweet Potato Chocolate Fudge Squares
    Chocolate Peanut Butter Oatmeal Bars »

    Reader Interactions

    Comments

    1. Jennifer Silver

      June 18, 2020 at 1:10 pm

      5 stars
      Lovely and easy anniversary dinner! The flavors were so well balanced. A bit leftover fillings will make great leftovers (maybe with a fried egg).

      Reply
      • Amanda

        June 18, 2020 at 3:07 pm

        Happy anniversary, Jennifer! I hope you had a wonderful evening and I'm so glad you enjoyed the burritos. They are one of my favourite things to eat. Thanks so much for taking the time to write. 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    A woman eating a bowl of food with a dog next to her.

    Hello & Welcome! I’m Amanda ...and that's Scout with her eye on you. I'm a trained plant-based cook, long-time vegan, cookbook author and frazzled Mum (are you feeling me?). Oh, and I'm working towards my Masters in Nutrition. I'm here to help you create easy vegan meals that never skimp on flavour. It's vegan food but in a totally fuss-free way. Are you hungry? Me too! So let's cook. 

    LEARN MORE

    Featured In...

    logos on a white background.

    get the Cookbook

    A cookbook cover.

    Reader favourites

    • A roasting tray with stuffed butternut squash.
      Stuffed Butternut Squash (GF)
    • A black pot with chickpea curry and vegetables.
      Chickpea and Spinach Curry
    • Hands holding a stuffed pita.
      Sabich Sandwich
    • Bowls of zucchini soup on a grey background.
      3-Ingredient Vegan Zucchini Soup
    • Freshly baked chocolate chip cookies on baking paper.
      Vegan Peanut Butter Chocolate Chip Cookies
    • A table setting with a plate of hummus and chilli paste.
      Shatta (Middle Eastern Chilli Sauce)

    Footer

    About

    Click to Read Privacy Policy

    Accessibility Statement

    Terms of Use

    Disclaimer

    Newsletter

    Join the MGK cook's community and get your free vegan baking guide.

    Contact MGK

    Contact

    Copyright © 2023 My Goodness Kitchen

    By using this website, you agree to the use of cookies. Cookies provide you with a more personalised user experience and help this website run more effectively.
    .
    OK NoRead Privacy Policy
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    This is an necessary category.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    Non Necessary
    This is an non-necessary category.
    SAVE & ACCEPT
    Powered by CookieYes Logo
    • 114