Vegan Sushi Burrito
This vegan sushi burrito combines crispy air-fried tofu for a satisfying bite and vibrant veggies for that delightful crunch. Elevated by the tropical twist of ripe mango and creamy avocado that perfectly balances the savoury flavours. Wrapped in a nori sheet and topped with sesame seeds for a burst of flavour and added texture. Perfect for a quick lunch or a fun dinner!
Ingredients
- 2 cups cooked sushi rice
- 300 g extra firm tofu
- 2 tbsp coconut aminos
- 2 tsp cornstarch
- 3 sheets nori
- 1 carrot
- ¼ cucumber
- ½ mango
- ½ cup shredded red cabbage
- ¾ avocado
- ½ cup sprouts
- 3 tsp sesame seeds
Instructions
- Cook your sushi rice according to package directions and let cool.
- Make your crispy tofu. Slice your tofu into strips, toss in cornstarch and coconut aminos and air fry at 400f for 12-15 minutes until crispy.
- Slice your veggies into long strips.
- Assemble your sushi burrito by spreading rice over the nori sheet, leaving 1 inch at the end of each sheet.
- Add your crispy tofu, sliced veggies, sprouts and sesame seeds inside.
- Dunk your fingers in water and wet the loose end of your nori sheet and roll up your sushi burrito. Wetting the end will ensure that the burrito sticks together.
- Slice in half and enjoy!
Nutrition
Serving: 1burritoCalories: 400kcalCarbohydrates: 57.4gProtein: 16gFat: 13.5gSaturated Fat: 2.3gPolyunsaturated Fat: 4.36gMonounsaturated Fat: 5.83gSodium: 157.6mgPotassium: 724.4mgFiber: 8.8gSugar: 12.3gVitamin A: 366.3IUVitamin C: 48.48mgCalcium: 299.1mgIron: 3.8mg
Tried this recipe?Let us know how it was!