Credits: Nina Firsova/ Shutterstock

Creamy and Crunchy Vegan Sushi Burritos

by | February 9, 2019

Vegan sushi burritos are one of those easy weekday dinners that I frequently make when I feel like I need to sneak some more raw veggies into my diet. They’re not only easy to make, but are very easy to transport to work or eat on the go. You can easily use whatever is in season to fill your burrito, but I’ve been known to splurge on avocados all year long. If you thought avocado was extra in America, just know that they’re even pricier in France! The payoff for this recipe is, however, worth it.  Here is my recipe for creamy and crunchy vegan sushi burritos.

Creamy and Crunchy Vegan Sushi Burritos
Credits: Fascinadora/ Shutterstock

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Creamy and Crunchy Vegan Sushi Burritos

Ingredients:

  • nori sheets
  • sushi rice (or a similar short-grained rice)
  • apple cider vinegar
  • avocado
  • red bell pepper
  • baby spinach
  • bean sprouts
  • vegan mayonnaise
  • sriracha

Instructions:

  1. Begin by taking a cup of vegan mayonnaise with one tablespoon of sriracha together in a bowl. Mix well and refrigerate covered. (You may add more sriracha in slowly to make it to your liking if it isn’t flavorful enough)
  2. In a large pot, cook the rice normally as per it’s given instructions. You will want about ¼ cup of cooked rice per burrito.
  3. Once the rice has cooked, add one tablespoon of apple cider vinegar per cup of cooked rice and mix well. You may add more if you prefer a stronger flavor. Let the rice cool completely before moving on to the next step.
  4. On a flat surface (like a large cutting board), lay down a single nori sheet and spread an even layer of rice across the whole sheet. Leave a small margin of half an inch on all sides of the nori sheet.
  5. In a thin line, you will begin to layer all of your vegetables for your filling. Start with the baby spinach then add sliced avocado, thinly sliced red bell pepper and bean sprouts. Top with a generous helping of your vegan sriracha mayonnaise mixture.
  6. Wrap your nori sheet like you would wrap a burrito using either a sushi rolling mat or plastic wrap.
  7. Enjoy either immediately or refrigerate to bring to work the following day. Serve with the remaining vegan sriracha mayonnaise mixture on the side.

What do you like in your sushi? Have you ever made vegan sushi burritos before? Let me know in the comments below.


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Gabriella Anaya

Freelance Writer | Paris, France | inquiries@raisevegan.com

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Comments

One Response to “Creamy and Crunchy Vegan Sushi Burritos”

  1. Andrew
    February 9th, 2019 @ 1:40 pm

    Made it. Nailed it. Fabulous recipe. The Apple cider vinegar works brilliantly and no need to add sugar so much healthier

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