I know sushi is one of those things that people can be afraid of making at home. Today I want to tell you to be brave and give it a go, you might just love it so much that you eat sushi weekly. These vegan sushi burritos are bursting with flavor and have a non traditional twist to them.
Vegan Sushi Burritos
These sushi burritos are super fun to make and are a great lunch or dinner option. I love how one is filling enough as a whole meal. It’s also perfect for stuffing with your favorite things. These sushi burritos have pan-seared eggplant which is currently my favorite way to cook eggplant.
Good sushi means good rice
Sushi is all about cooking the perfect sushi rice. This is probably the hardest part, but don’t give up before you have tried. You can get sushi rice at most grocery stores these days as well as Asian stores.
Here’s how to cook the perfect sushi rice:
Step 1: The important thing is to wash the rice very well before use. Place rice in a sieve and run it under cold water until it comes out clear. While you’re running it under the water use your free hand to move the rice around in the sieve.
Step 2: place rice in a pot, if using 1.5 cups rice add 2 cups cold water
Step 3: Add 1 tbsp sugar. I used white but if you use coconut it will make your rice slightly golden in color.
Step 3: Add 2-ml rice vinegar and 1 tsp salt.
Step 4: Bring to the boil and once boiling cover and simmer for 25minutes.
Step 5: Remove the lid and allow the rice to cool down before using.
It’s important to not stir the rice and only use wooden utensils like a wooden spoon to remove the rice.
Eggplant burrito filling
I’ve been obsessed with eggplant of late. This vegetable is often so underrated and yet it has such a wonderful ability to soak in flavors. In the past, I would only roast it or add it to curries but now pan-frying it is a quick way to prepare it for an everyday meal.
(See my previous falafel salad also included eggplant).
I prepared this eggplant in 5 easy steps.
Step 1: Cut the eggplant into slices and sprinkle with salt. Leave for 5 minutes to ‘sweat’
Step 2: Dry the eggplant with a clean towel or paper towel.
Step 3: Heat a pan with a little oil, add the eggplant and cook for 5 minutes on medium stirring occasionally.
Step 4: Cover the eggplant and cook for 4 minutes stirring after 2 minutes. The eggplant should be nicely browned.
Step 5: Add 1 tbsp maple syrup or sweetener of choice and 2 Tbsp soy sauce. Cook for 3 more minutes and remove from heat.
Lastly a good sauce is needed to complete this sushi burrito
I love nut butter sauces with sushi but I also love spicy mayo. Pick a sauce you love and see what you enjoy.
These vegan sushi burritos are made using a spicy peanut butter sauce. Almost butter or any nut/seed butter would work as an alternative here.
Step 1: place 3 Tbsp peanut butter in a
Step 3: stir until all is well combined.
Sushi burrito assembly
Putting this sushi burrito together might seem like the most daunting thing. Fear not, I’ve got you.
You need a few things to get started. A cup or bowl with some water in it. This will be used to dip your fingers in when touching the rice. Then you need all your toppings, I used cherry tomato, baby spinach, eggplant and peanut sauce.
Place your seaweed on a cutting board. Scoop out a generous amount of rice and put it in the center of your seaweed. Dip your fingers into water and start pressing down the rice. If you want your burrito closed on both sides leave a 2cm or 1-inch
Place the baby spinach, cherry tomatoes, eggplant and sauce to the one side of the burrito.
Roll it up starting with the side that has all the filling. Dip your finger in water and wet the edge of the sushi to seal the side and do the same for the top and bottom to ‘tuck in’ the ends to seal them.
Enjoy immediately or later.
If you’re looking for some of the ingredients you can find them here:
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Vegan Sushi Burrito
- 1.5 cups sushi rice
- 1 cups water
- 1 tsp salt
- 1 tbsp sugar
- 20 ml rice vinegar
- 1 medium eggplant
- 1 Tbsp maple syrup sugar/ coconut sugar or agave will also work
- 2 Tbsp soy sauce sub with tamari for gluten-free
- 1-2 tbsp oil for cooking
Spicy Peanut Butter sauce
- 3 Tbsp organic unsalted peanut butter
- 1.5 Tbsp maple syrup sugar/ coconut sugar or agave will also work
- 1 Tbsp soy sauce sub with tamari for gluten-free
- 1 Tbsp lemon juice
- 1 tsp sriracha optional
- 6 Tbsp water
- Place rice in a sieve and run under cold water until rice water runs clear.
- Place all the ingredients in a pot and bring to a boil.
- Cover with a lid and reduce heat to a low temperature. Steam rice for 25 minutes.
- Remove from heat and remove lid so rice can cook down.
- While rice is cooking, slice eggplant into slices and sprinkle with salt.
- After 5 minutes fry eggplant with a cloth or paper towel.
- Heat a pan on medium heat with some oil and fry eggplant for 5 minutes. Cover with a lid for 4 minutes stirring at 2minutes.
- Add the maple syrup and soy sauce and cook for 3 more minutes without the lid on. Remove from heat.
Peanut butter sauce
- While the eggplant 'sweats' with the salt, make the peanut sauce.
- In a cup add all the ingredients and stir until well combined.
- Place nori sheet on a board. Scoop out some rice and place in the centre of the nori sheet.
- Dip your fingers in water and press out the rice leaving a 1.5cm or 1 inch boarder around the nori.
- Add your fillings and roll up
- Lightly wet the closure side with water to seal the burrito
- Wet the ends to tuck in the sides.
Let me know if you give this sushi burrito a try by rating them below and sharing on
Until next time, happy cooking 🙂