How to make a healthy delicious Sushi Burrito with Brown Rice, Avocado, Ahi Tuna (or Tofu or smoked salmon) carrots and kimchi– a fun, healthy and delicious meal! Vegan adaptable and Gluten-free!

How to make a healthy delicious Sushi Burrito with Brown Rice, Avocado, Ahi Tuna (or Tofu) carrots and kimchi- a fun, healthy and delicious lunch! Vegan adaptable and Gluten-free!

I’m not sure that this is for everyone, but it has become one of my favorite lunches – a Sushi Burrito!  What I love about this is how fresh and flavorful it is, and packed full healthy veggies.  It’s fully customizable! Today I’ve used wholesome brown rice, ahi tuna, avocado, carrots, cilantro and kimchi – but feel free to adapt it as you like. Keep it vegan by using tofu, seasoned seitan or shiitake mushrooms instead of fish, or if raw fish makes you squeamish, smoked salmon or lox is a great option too. Swap out these veggies for what you already have on hand, like cucumber, daikon, cabbage, grated beets, radishes.  You could even swap out the rice for quinoa, or possibly cauliflower rice. Kimchi, chili paste and fresh herbs give it the flavorful punch I love so much! A balanced healthy lunch, especially great if you have leftover rice.

Sushi Burrito with Brown Rice, Avocado, Ahi ( or Tofu) carrots and kimchi- a healthy delicious lunch! Vegan and GF adaptable! | www.feastingathome.com

Start by attaching two pieces of nori together, by wetting one edge with water, keeping the rough sides up. Overlap by an inch or two.

Sushi Burrito with Brown Rice, Avocado, Ahi ( or Tofu) carrots and kimchi- a healthy delicious lunch! Vegan and GF adaptable! | www.feastingathome.com

Sushi Burrito with Brown Rice, Avocado, Ahi ( or Tofu) carrots and kimchi- a healthy delicious lunch! Vegan and GF adaptable! | www.feastingathome.com

Then start filling! Spread the seasoned room temperature rice out as evenly possible. I like adding chili paste or sriracha for flavor. Keep in mind, it’s harder to dip the sushi burrito in a sauce, so I put the flavorful sauce inside. For added creaminess, try adding some of this vegan Mexican Chipotle Mayo, or even sriracha mayo.  Super tasty!

Then just start filling with veggies and kimchi. For me personally, kimchi is KEY to the great flavor here. You could also sub pickled ginger, or pickled veggies or pickled onions — you want the pickled flavor, for sure. 

Sushi Burrito with Brown Rice, Avocado, Ahi ( or Tofu) carrots and kimchi- a healthy delicious lunch! Vegan and GF adaptable! | www.feastingathome.com

Add fresh ahi tuna, or tofu or your choice of protein. This sounds crazy but you can even add beans! It’s a burrito remember?! I also load it up with cilantro and scallions.

Sushi Burrito with Brown Rice, Avocado, Ahi ( or Tofu) carrots and kimchi- a healthy delicious lunch! Vegan and GF adaptable! | www.feastingathome.com

Then start rolling, wetting the last inch of nori with water to seal. Let it sit,  seam side down on the counter for just a couple of minutes.

Sushi Burrito with Brown Rice, Avocado, Ahi ( or Tofu) carrots and kimchi- a healthy delicious lunch! Vegan and GF adaptable! | www.feastingathome.com

This is big enough to share with my husband, so I usually cut it in half.

Sushi Burrito with Brown Rice, Avocado, Ahi ( or Tofu) carrots and kimchi- a healthy delicious lunch! Vegan and GF adaptable! | www.feastingathome.com

Cut in half, or pack up it, wrapping in a paper towel, then foil or plastic wrap.

Sushi Burrito with Brown Rice, Avocado, Ahi ( or Tofu) carrots and kimchi- a healthy delicious lunch! Vegan and GF adaptable! | www.feastingathome.com

Just a little inspiration to help mix things up a bit – Sushi Burrito with Brown Rice, Avocado, Ahi ( or Tofu) carrots and kimchi– a healthy delicious lunch! Vegan and GF adaptable!

If you try this recipe, be sure to let us know by leaving a comment, rating, and tagging a picture #feastingathome on Instagram. Cheers, friends!

 

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Delicious and healthy Sushi Burrito- filled with veggies, kimchi and your choice of ahi, tofu or smoked salmon. GF and Vegan adaptable | www.feastingathome.com

How to make a Sushi Burrito

  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 2 1x
  • Category: Main- vegan adaptable
  • Cuisine: Japanese

Description

Delicious and healthy Sushi Burrito filled with brown rice, veggies, kimchi and your choice of ahi, tofu or smoked salmon. GF and Vegan adaptable.


Ingredients

Scale

SUSHI RICE ( makes 2 cups cooked)

  • 1 cup sushi rice, rinsed 5 times ( if using brown rice see notes) 
  • 1 cup water
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon mirin

1 Sushi Burrito

  • 2 nori sheets ( seaweed)
  • 1 cup cooked sushi rice
  • 12 teaspoon chili sauce or sriracha sauce
  • ½ cup match stick carrots ( or strips of cucumber, bell pepper, cabbage  or daikon)
  • ½ an avocado, sliced
  • 34 ounces ahi tura, smoked salmon or baked tofu ( Trader Joe’s Sriracha Baked Tofu is good)
  • ¼ cup kimchi ( or pickled veggies or pickled ginger)
  • ⅛ cup fresh cilantro or scallions
  • If you like creaminess, add a squirt of sriracha mayo or this vegan Mexican Chipotle Sauce

Instructions

Make rice. Rinse and drain the rice and place in a small pot on the stove with 1 cup water. Bring to a boil over high heat, and immediately cover, then simmer on low heat for 15 minutes. Turn heat off and do not open the lid. Let it sit for 10 minutes.   Place it in a bowl and spread it out. Add the remaining ingredients, gently incorporating with a wood spoon, being careful not to break the rice. Rice is ready when it has cooled to body temperature.

Attach two sheets of nori together wetting one inch of one side with water- keeping rough sides up. See photos. You will have one long sheet.

Spread 1 cup sushi rice evenly all the way to the side edges, leaving about 1 inch in front.  ( see photos).

Spread rice with the chili paste.

Layer carrots, avocado, kimchi ( drain it first) , ahi ( or alternative), cilantro and the creamy sauce if using, in the center of the rice. Gently roll it up, wetting the last inch of the nori ( with water) to seal. Place on a paper towel seam side down. Let sit one minute, then cut in half.

If packing for lunch, wrap it up in a paper towel, then wrap in foil or plastic.


Notes

If subbing brown rice, cook according to directions, then season the same.

Nutrition

  • Serving Size:
  • Calories:
  • Sugar:
  • Sodium:
  • Fat:
  • Saturated Fat:
  • Trans Fat:
  • Carbohydrates:
  • Fiber:
  • Protein:
  • Cholesterol:

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. This was a totally new thing for me to make and it was great! I used brown rice, carrots, cucumber, green onion, avocado, red pepper, kimchi, smoked salmon and cilantro!
    I ate them for dinner and the next day’s lunch and then went and got more smoked salmon the next day and repeated my dinner and work day lunch sushi burrito yumminess!

  2. The most fun I’ve had making a meal for the family! I used brown rice, avocado, smoked salmon, shredded carrots, and homemade kimchi (my first time making it). Preparing each burrito is a moment for peace and reflection during the middle of the day.

  3. I have made these several times for my daughter and I for lunch. She is a huge sushi lover. I either use ahi tuna or crab for her and vegetarian for me. It is so delicious and refreshing. Love to put Ponzu sauce on it. Very quick and easy.

  4. This is an AWESOME idea! I happen to have some leftover chopped veg and rice noodles from spring rolls, I’m going to try this. Might be a little weird with noodles rather than rice, but oh well.

  5. Made this for lunch today and it was delicious!!!! I used fresh tuna, but can definitely go vegetarian on this easily. Thank you!