Dou Dou (豆豆)
Imagine a sushi roll that’s been supersized into a handheld burrito — packed with seasoned rice, tender baked tofu, crunchy vegetables, and a drizzle of spicy sriracha mayo. 想像一個被放大成手持卷餅的壽司卷，裡面塞滿了調味飯、軟嫩的烤豆腐、脆蔬菜和牛油果，再淋上辣蛋黃醬——這就是完美的便攜午餐！
📹 Watch the Recipe
Recipe by Yeung Man Cooking
🥘 Why This Recipe Works
This sushi burrito is everything you love about sushi, made bigger, bolder, and easier to take on the go. Chef Wil Yeung’s brilliant creation swaps raw fish for oven-baked tofu glazed in a sweet-savoury sesame-maple sauce — it’s protein-packed, satisfying, and completely plant-based.
The magic is in the contrast: warm seasoned sushi rice meets cool crunchy vegetables, creamy avocado, and that irresistible spicy mayo. Rolled up in a crisp sheet of nori, each bite delivers a perfect balance of textures and flavours. 17 ingredients, one pot of rice, one baking tray, and under 10 minutes of assembly — that’s all it takes.
Whether you’re meal-prepping for the week, packing a picnic, or just want something more exciting than a sandwich, this sushi burrito delivers. It’s fun to make, even more fun to eat, and completely vegan.
🛒 Ingredients
| Ingredient (材料) | Amount | Notes |
|---|---|---|
| Sushi rice (壽司米) | 1.5 cups | Short-grain, rinsed |
| Water (水) | 1.5 cups + 2-3 tbsp | For cooking rice |
| Extra firm tofu (硬豆腐) | 350 g | Pressed, patted dry |
| Toasted sesame oil (芝麻油) | 1 tsp | For tofu glaze |
| Maple syrup (楓糖漿) | 2 tsp | Or agave nectar |
| Soy sauce (醬油) | 2 tsp | Regular |
| Dark soy sauce (老抽) | 1 tsp | For colour & depth |
| Carrot (胡蘿蔔) | ½ | Cut into matchsticks |
| Mini cucumber (小黃瓜) | 1 | Cut into matchsticks |
| Avocado (牛油果) | 1 | Thinly sliced |
| Plant-based mayo (純素蛋黃醬) | 1 cup | For spicy mayo |
| Sriracha (是拉差辣椒醬) | 3 tbsp | Adjust to taste |
| Salt (鹽) | Pinch | For sushi rice |
| Rice vinegar (米醋) | ¼ cup | For seasoning rice |
| Nori (紫菜) | 3 sheets | Full-size, untoasted |
| Toasted white sesame seeds (白芝麻) | 3 tsp | For garnish |
| Micro greens (芽菜) | Handful | Optional, for freshness |
👨🍳 Instructions
Step 1: Cook the Sushi Rice
- Rinse the sushi rice in cold water 2–3 times until the water runs clear, draining well each time.
- Add the rice and 1.5 cups of water to a small saucepan. Bring to a bubble over medium-high heat, then stir once.
- Cover, reduce heat to low, and cook for 15 minutes. Turn off the heat and let it steam, covered, for another 10 minutes.
- Transfer the hot rice to a large bowl. Season with salt and rice vinegar, folding gently to combine. Spread the rice against the sides of the bowl to cool slightly.
Step 2: Prepare and Bake the Tofu
- Preheat the oven to 200°C (400°F). Pat the tofu dry with a paper towel and slice widthwise into ½-inch slabs.
- In a shallow plate, combine toasted sesame oil, maple syrup, soy sauce, and dark soy sauce. Place the tofu slices in the marinade and gently turn to coat all sides.
- Transfer the tofu to a parchment-lined baking tray. Bake for 20–25 minutes until golden and slightly caramelised at the edges.
Step 3: Prep the Vegetables
- Cut the carrot and cucumber into thin matchsticks (julienne).
- Slice the avocado thinly.
- Set everything within reach for assembly.
Step 4: Make the Spicy Mayo
- In a small bowl, whisk together the plant-based mayo, sriracha, and 2–3 tablespoons of water until smooth and drizzle-able.
- Transfer to a squeeze bottle for easy drizzling, or simply use a spoon.
Step 5: Assemble the Sushi Burrito
- Place a sheet of nori on a sushi mat (or a piece of parchment paper), shiny side down.
- With wet fingers (to prevent sticking), spread a thin, even layer of seasoned rice over the nori, leaving a 2 cm strip at the top edge uncovered.
- Sprinkle toasted sesame seeds over the rice. Lay 2 baked tofu slabs across the centre, then add carrot sticks, cucumber sticks, avocado slices, a generous drizzle of spicy mayo, and a small handful of micro greens.
- Using the mat, lift the bottom edge of the nori over the fillings and tuck tightly. Roll forward, pressing gently but firmly, until the roll is sealed. The bare strip of nori at the top will stick to the roll and seal it.
- Repeat for the remaining rolls. Slice each burrito in half with a sharp knife and serve immediately — or wrap tightly in parchment for lunch on the go.
💡 Tips & Substitutions
| Problem | Solution |
|---|---|
| Can I use brown rice instead? | Yes — use 2 cups of water per cup of brown rice and cook for 40–45 minutes. Season the same way with salt and vinegar. |
| No sushi mat at home? | Fold a sheet of parchment paper to the same size as the nori. It works just as well for a tight roll. |
| Need it gluten-free? | Swap soy sauce for tamari or coconut aminos. Most sriracha brands are gluten-free, but check the label. |
| Don’t have sriracha? | Use gochujang (Korean chilli paste) thinned with a little water, or substitute with chilli garlic sauce. |
| Can I make these ahead? | Best assembled fresh, but you can prep all components (rice, tofu, veggies, sauce) up to 2 days ahead and roll just before eating. |
📊 Nutrition
Per serving (½ sushi burrito): ~390 calories | 14g protein | 46g carbs | 18g fat | 6g fibre
Ingredients
Method
Notes
🌱 Why This Dish
The sushi burrito is a modern North American fusion creation — it takes the precision and elegance of Japanese sushi and combines it with the handheld convenience of a burrito. While it’s not a traditional Chinese dish, it represents something exciting happening in plant-based kitchens around the world: chefs drawing from multiple culinary traditions to create something entirely new.
Chef Wil Yeung (Yeung Man Cooking), born in Hong Kong and based in Canada, brings a distinctly Cantonese touch to this recipe. The sesame-soy glazed tofu echoes classic Cantonese preparations like siu mei (roasted meats), adapted here with maple syrup for a plant-based sweetness. It’s a reminder that Chinese culinary philosophy has always been about adaptation — Buddhist vegetarian cuisine (素菜), which dates back over 1,400 years, was itself a creative reimagining of classic dishes using only plant ingredients.
In Chinese food culture, the character 素 (sù) means both “plain” and “vegetarian” — it speaks to the beauty of letting simple, natural ingredients shine. This sushi burrito, with its layers of rice, tofu, vegetables, and nori, honours that principle while embracing the global, playful spirit of modern vegan cooking.
