Featured Recipe: Sushi Burrito (Vegan, Gluten Free)

Featured Recipe: Sushi Burrito (Vegan, Gluten Free)

When you feel like sushi, but need a convenient meal on the go, the sushi burrito comes to the rescue! Familiar flavours in a new form, bursting with flavour and loaded with nutrients!
Prep Time30 minutes
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Main Dish
Cuisine: Asian, Fusion
Servings: 6 Burritos



  • 6 Sheets Nori Seaweed
  • 2 Cups Organic Sushi Rice (Dry)
  • 0.25 Cup Rice Seasoned Vinegar
  • 3 tbsp Toasted Sesame Seeds
  • 0.33 Organic English Cucumber (Julienne)
  • 1 Medium Organic Carrot (Julienne)
  • 1 Medium Organic Sweet Potato (Julienne)
  • 1.5 Organic Avocados (Sliced)
  • 2 Packs Sophie’s Kitchen Vegan Smoked Salmon (113g/ea)
  • 3 Organic Green Onions (Thinly Sliced on the Bias)
  • 3 tbsp “Maison D’Orphee Extra Virgin Coconut Oil

Spicy Mayo

  • 0.33 Cup “Follow Your Heart” Grapeseed Vegenaise
  • 3 tbsp “Simply Natural” Organic Red Sriracha


  • Cook rice according to bag instructions, combine with rice vinegar and allow to cool.
  • Over medium high heat, cook your sweet potato strips in coconut oil until crispy and set aside.
  • Prep the rest of the ingredients for assembly, including whisking in the Vegenaise and Sriracha in a small bowl and set aside.
  • Place a nori sheet on top of a rolling mat and add sushi rice, spreading it evenly across the entire sheet.
  • Sprinkle with toasted sesame and spread some spicy mayo along one edge of the nori sheet spacing it about an inch from the edge.
  • Top with the remaining ingredients along the spicy mayo line in any order.
    Sushi Burrito
  • Roll starting from the filling edge, outward, and make sure the roll is tightly held in place.
  • Wrap half of the burrito in parchment paper for easier/less messy consumption and enjoy!
    Sushi Burrito


Each Serving Contains:
606 calories; 4 g protein; 27 g total fat (0 g trans fat); 98 g total carbohydrates (6 g of sugar); 413 mg sodium