Vegan sushi burrito (teriyaki tofu)

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Adjust Servings:
The rice
300 grams (2 rice cooker measuring cups) Sushi rice
2 rice cooker measuring cups Cold water
5 tablespoons Rice vinegar
Black sesame seeds
The tofu + marinade
1 block Tofu
120 ml Teriyaki sauce
4 tablespoons Soy sauce
1 teaspoon Chinese 5 spice powder
Sesame oil
Toppings + condiments
1 Cucumber
1 Carrot
1 teaspoon Wasabi
2 tablespoons Vegan mayo
2 tablespoons Teriyaki sauce
Other ingredients
4 sheets Nori sheet
a couple of slices per roll Pickled ginger
Crispy fried onions

Nutritional information


Vegan sushi burrito (teriyaki tofu)

  • Serves 4
  • Medium


  • The rice

  • The tofu + marinade

  • Toppings + condiments

  • Other ingredients





The sushi rice

I use a 1:1 ratio for rice and water (equal parts rice and water). And I used a rice cooker which came with a measuring cup I used. 2 burritos are 2 measuring cups of rice (300 grams in weight).
Wash your rice until the water runs clear, rinse the water and put the rice back in the rice cooker. Add the same amount of cold water as rice. Put the rice cooker on and start preparing the other ingredients.
If you don't use a rice cooker, also wash your rice but then follow the directions on the package!
Once your rice is done, add in the rice vinegar and the black sesame seeds. Mix together and put the rice on a plate to cool off.


The tofu + marinade part 1

Take your block of tofu and cut it into strips. Press these strips underneath something heavy for about 10 minutes.
For the marinade add the teriyaki sauce, soy sauce, and the Chinese 5 spice powder to a bowl and mix together. Add in the tofu strips and coat every piece of tofu.
Preferably let the tofu sit in the marinade for about 10 minutes.


The tofu + marinade part 2

Add some sesame oil to a pan over medium high heat and add in the tofu slices. Cook the tofu on both sides until brown. This will take about 3 minutes on both sides.
Add in the leftover marinade and coat the tofu with this. Take the tofu off the heat and put it on a plate to cool off.


Toppings + condiments

You can use any vegetable you like, I just used cucumber and carrot. Avocado would be nice as well!
Take the package of nori sheets as a measure. Cut the cucumber about the same size as the nori sheet.
Cut the cucumber in half, lenghtwise. Then into rectangles, and then into strips. Set aside.
Peel the carrot, remove the top and bottom. Then keep peeling so you get ribbons.
Stack a few of the ribbons on top of each other, roll up, then slice thinly. Set aside.
For the wasabi mayo combine the wasabi and the vegan mayo together in a small mixing bowl. Set aside.


Rolling part 1

If you have one, use a sushi rolling mat. Cling film will work as well, but it will be a bit more difficult.
Each sushi burrito needs 2 nori sheets. To stick them together, brush a little water on one edge of the first nori sheet. Put the second nori sheet on top, and brush that same edge with water again.
Always use wet hands when working with sushi rice! Add a layer of sushi rice to one of the nori sheets. Then spread on the wasabi mayo and teriyaki sauce. Add a few slices of pickled ginger, crispy fried onions, 4 pieces of tofu, some of the carrot, a few cucumber strips, and a bit more teriyaki sauce.
Start rolling, while trying to keep the filling in the sushi roll. Roll and press the roll, until you have a few centimeters left. Brush this with water and roll over to close the roll.
If this is unclear then please watch my YouTube video!


Rolling part 2

After rolling the sushi burrito, tightly wrap it in some cling film and let it rest in the fridge for a few minutes.
When you're ready to serve, take a wet and sharp knife and cut the roll in half. Unwrap the roll from the cling film.



The nutritional values are for half a roll.


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