Sliced sushi burrito on top of one another.

Veggie Sushi Burritos

These tofu & veggie sushi burritos essentially are extra-large sushi rolls with a plant-based twist but easier to make and roll. You will have as much fun making them as you do eating them!

This recipe features U.S.-grown sushi rice and comes to us from our friend Gal of @somethingnutritious.

  • Servings
  • Serving Size
    1 burrito
  • Prep Time
    25 min
  • Cook Time
    35 min
  • Total Time
    1 hr


Sushi Rice

  • 1 cup U.S-grown sushi rice
  • 2 cups water
  • 1½ tablespoon rice vinegar
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1 tablespoon toasted sesame seeds

Baked Tofu

  • 1 block extra firm tofu
  • ⅓ cup coconut aminos
  • 1 teaspoon sriracha
  • ½ teaspoon salt


  • 3 slices Nori sheets
  • 1 avocado, sliced
  • 2 persian cucumbers, sliced
  • 1½ 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 teaspoon sesame oil


  • 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. Let it sit for 10 minutes off of the flame and fluff it with a fork. Season with the rice vinegar, salt, sugar and sesame seeds.
  • To prepare the burritos, spread about ½ 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.

Recipe Notes

To save prep time, you can purchase pre-baked, marinated tofu

You’ll be left with a few extra tofu pieces, but they’ll stay fresh in the fridge for up to 5 days