Vegan Sushi Burrito

Vegan sushi burrito! This is such a fun, easy dinner to throw together any night of the week – and it’s full of amazing flavors. This healthy, sushi burrito is vegan and gluten free!

Sushi Burrito 6

So I definitely forgot how exhausting the first couple weeks of school are. Maybe I blocked it out of my mind from last year?! Don’t get me wrong, my kindergarteners are doing great. They’re just still so new to the whole school thing and are NOT in any way independent…this makes for some exhausting days! But I’m so excited to see them grow and for them to improve each day as the year goes on. Needless to say I’m welcoming this long weekend with open arms! I hope you’re getting some time to yourself to recharge this weekend, too!

PS, Buckeye football starts this weekend…INSERT SMILING EMOJI. Go bucks!!!

On to today’s recipe – new month, new dinner! And this one is CRAZY. A vegan sushi burrito. I freaking love Asian food.

It’s sweet, savory, spicy, all in one delicious, often hand (chopstick?) held package.

Sushi Burrito 2

I’m all about everybody having different opinions/tastes/preferences when it comes to food, but what is not to love about Asian flavor profiles?! Maybe it’s in my blood since my Grandma was from South Korea, but I can’t even imagine what one wouldn’t like about any type of Asian food, whether it’s Korean, Chinese, Japanese, Vietnamese, etc.

Now that I’m on this train I feel the need to make the PC distinction that not all Asian people are Chinese…

Like people will see an Asian person and say – oh I saw this Chinese guy do blah blah blah earlier. Um what? That’s like me assuming all White people are from Canada. Or Australia. Or the United States. Makes no sense, ya dig?! Sorry for getting all PC, but felt the need to throw it out there. Moving on to this epic sushi burrito.

Sushi Burrito 1

This vegan sushi burritos was inspired by fun transformations of typical sushi rolls I’d been seeing on Instagram, Pinterest, etc.

I wanted to make one massive sushi roll, basically a burrito, but that was full of healthy ingredients.

So much success.

Sushi Burrito 5

To start, we used nori wraps which are just seaweed, easily found in the Asian section of most grocery stores. It’s high in minerals, vitamin C, and is touted for it’s anti-inflammatory properties. It also tastes really good. Don’t be afraid!!

If you’re hesitant to go full out with the seaweed, these would also be excellent with lettuce wraps. But then obviously you lose the fun “sushi” aspect, but hey. Go with what you love!

Sushi Burrito 3

I thought about sushi and of course thought rice. I wanted a lower calorie option since we don’t typically eat a lot of rice (although I did at like EVERY meal growing up, go Asians!!). I went with cauliflower – just buy a bag of the florets and blend it in a powerful food processor, and voila! Cauliflower rice.

Next I just did roasted sweet potato because it’s like my favorite food then just sliced up some mushrooms and onions for more earthy flavor and plant fiber/goodness. The onions added the perfect amount of crunch so it wasn’t all just the soft texture. Mouth is watering thinking about it.

Last is the sauce, which really made these burritos for me! It’s a simple mix of a hot chili paste, also found in the Asian section, with a little bit of stevia for sweetness and liquid aminos for the savory aspect. Spicy, sweet, and savory, aka everything good about Asian food.

Sushi Burrito 4

This vegan sushi burrito is savory, sweet, spicy, crunchy, and so cool. It’s definitely been added to our regular meal rotation here.

Enjoy your Friday and weekend, friends!

Sushi Burrito 7

If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Sushi Burrito

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 1 burrito


  • Sushi burrito:
  • Nori - seaweed wraps, found in Asian section of the grocery store
  • Cauliflower, blended in food processor until it's rice-like in size/texture
  • Sweet potato
  • Sliced red onion
  • Sliced mushrooms
  • Chopped garlic
  • Chili sauce:
  • Sambal oelek - found in the Asian section of the grocery store
  • Liquid aminos
  • Stevia


  1. Dice the sweet potato into small cubes and roast at 400 degrees, until the cubes are fork tender - mine take around 40 minutes, but it depends on how large the pieces are.
  2. Process the cauliflower florets in a blender/food processor until it's fine, resembling rice. I always do mine in multiple blends, or else the blender has trouble grinding all the cauliflower at the top.
  3. Slice red onion, mushrooms, and any other veggies you want in your burrito roll. I did long slices so I could line them up nicely when I rolled the burrito, but dicing would be fine too.
  4. Add chopped garlic, cauliflower rice, cooked sweet potatoes, onions and mushrooms to a sauté pan and cook on medium, just until everything is warmed through and the mushrooms and onions have softened.
  5. To make the chili sauce, combine about a tablespoon each of the sambal, liquid aminos, and a pinch of stevia. Add a tablespoon of water until the sauce is well combined, and pour over the cauliflower rice mixture, stirring to get all the veggies/rice coated.
  6. Allow the mixture to cool, and place the filling in the middle of a nori wrap, rolling gently into a burrito.
  7. Serve with more sauce on the side!

Sushi Burrito Pin