Dou Dou (豆豆)
This vegan sushi burrito is the perfect grab-and-go lunch — chewy sushi rice wrapped around sweet maple-soy baked tofu, crunchy veggies, creamy avocado, and a spicy sriracha mayo, all in a toasted nori sheet. 這個純素壽司捲餅是最完美的外帶午餐，醋飯包裹著香甜的烤豆腐、爽脆蔬菜和滑潤的酪梨，再配上辣味美乃滋，每一口都超滿足！
📹 Watch the Recipe
Watch Yeung Man Cooking show you how to make this easy sushi burrito:
🥘 Why This Recipe Works
This sushi burrito is everything you want in a portable lunch — it’s satisfying, nutritious, and incredibly versatile. The star of the show is the baked maple-soy tofu: pressed and sliced into thick slabs, marinated in a sweet-savory glaze of toasted sesame oil, maple syrup, soy sauce, and dark soy sauce, then baked until caramelized and packed with umami.
The seasoned sushi rice provides the perfect chewy base, while crunchy carrot and cucumber matchsticks add freshness and texture. Creamy avocado brings it all together, and the spicy sriracha mayo delivers just the right amount of heat. Wrapped in toasted nori and secured in parchment paper, this burrito is truly the perfect on-the-go meal.
One sheet of nori, 8 minutes of prep, and a lunch that travels anywhere — proof that vegan sushi doesn’t need raw fish to be extraordinary.
🛒 Ingredients
| Ingredient (食材) | Amount | Notes |
|---|---|---|
| Sushi rice (短粒壽司米) | 1½ cups | Short grain or sushi rice |
| Extra firm tofu (硬豆腐) | 350g (12 oz) | Pressed and sliced |
| Toasted sesame oil (芝麻油) | 1 tsp | For tofu marinade |
| Maple syrup (楓糖漿) | 2 tsp | Or agave syrup |
| Soy sauce (醬油) | 2 tsp | Regular soy sauce |
| Dark soy sauce (老抽) | 1 tsp | For color |
| Carrot (紅蘿蔔) | ½ | Cut into matchsticks |
| Mini cucumber (小黃瓜) | 1 | Cut into matchsticks |
| Avocado (酪梨) | 1 | Sliced |
| Toasted nori sheets (烤海苔) | 3 sheets | For wrapping |
| Toasted white sesame seeds (白芝麻) | 2 tbsp | For garnish |
| Microgreens (芽菜) | Handful | Optional, for freshness |
| Rice vinegar (米醋) | ¼ cup | For seasoning rice |
| Salt (鹽) | Pinch | |
| Spicy Mayo: | ||
| Plant-based mayo (純素美乃滋) | 1 cup | Vegan mayonnaise |
| Sriracha (是拉差辣椒酱) | 3 tbsp | Adjust to taste |
| Water | 2 tbsp | To thin |
👨🍳 Instructions
Step 1: Cook the Sushi Rice
- Rinse 1½ cups sushi rice 2-3 times until water runs clear.
- Add 1½ cups water to a saucepan. Bring to a boil over medium-high heat.
- When bubbles appear, reduce heat to medium-low, stir once, and cover.
- Cook for 15 minutes, then turn off heat and let rest covered for 10 minutes.
- Transfer rice to a large bowl. Gently fold in a pinch of salt and ¼ cup rice vinegar.
- Spread rice against the sides of the bowl and let cool for a few minutes.
Step 2: Prepare the Tofu
- Preheat oven to 400°F (200°C).
- Pat dry 350g extra firm tofu with paper towels. Slice widthwise into ½-inch slabs.
- In a small bowl, mix 1 tsp toasted sesame oil, 2 tsp maple syrup, 2 tsp soy sauce, and 1 tsp dark soy sauce.
- Coat tofu slabs in the marinade. Place on a parchment-lined baking tray.
- Pour remaining marinade over the tofu. Bake 20-25 minutes until caramelized.
Step 3: Prep the Vegetables
- Slice half a carrot into thin matchsticks.
- Slice 1 mini cucumber into thin matchsticks.
- Slice 1 avocado into thin strips.
- Prepare microgreens if using.
Step 4: Make Spicy Mayo
- Mix 1 cup plant-based mayo with 3 tbsp sriracha and 2 tbsp water.
- Whisk until smooth. Transfer to a squeeze bottle for easy drizzling.
Step 5: Assemble the Sushi Burrito
- Place a sheet of toasted nori on a sushi mat, shiny side down.
- Spread a thin layer of seasoned sushi rice over the nori, leaving a 1-inch gap at the top.
- Sprinkle toasted white sesame seeds over the rice.
- Lay 2 baked tofu slabs in the center of the rice.
- Add carrot matchsticks, cucumber matchsticks, and avocado slices.
- Drizzle spicy mayo over the fillings. Add microgreens.
- Using the sushi mat, tuck and roll tightly, applying gentle pressure.
- Wrap the finished burrito in parchment paper for easy handling.
💡 Tips & Substitutions
| Problem | Solution |
|---|---|
| No sushi rice? | Use any short-grain rice or medium-grain rice. Long-grain won’t be sticky enough. |
| Tofu too soft? | Press it for 15-30 minutes before slicing, or use super-firm tofu instead. |
| No sriracha? | Use gochujang paste mixed with a little vinegar, or any hot sauce. |
| Want it gluten-free? | Use tamari instead of soy sauce and ensure your nori is certified GF. |
| Meal prep tip | Keep filling components separate and assemble right before eating for the freshest texture. |
📊 Nutrition
Per serving (1 burrito, makes 3): ~450 calories, 18g protein, 55g carbs, 18g fat, 6g fiber. Packed with plant-based protein from tofu and healthy fats from avocado.
Ingredients
Method
Notes
🌱 Why This Dish
The sushi burrito — or 寿司ブリトー (sushi buritō) in Japanese — is a fusion creation that combines the best of Japanese sushi and the portable convenience of a burrito. Born in food trucks in the United States, this dish has become popular worldwide for its versatility and grab-and-go appeal.
What makes this version special is the baked maple-soy tofu, which replaces the traditional raw fish with a sweet-savory umami-packed protein. The combination of seasoned sushi rice (寿司飯, sushi-meshi) with fresh vegetables and creamy avocado mirrors the balance of flavors and textures found in traditional sushi rolls (巻き寿司, makizushi), but in a heartier, more portable format.
The spicy sriracha mayo adds a modern fusion twist that complements the nori’s briny flavor and the rice’s gentle acidity. This dish proves that vegan sushi can be just as satisfying, creative, and delicious as traditional versions — no raw fish required.
📹 Watch the Full Tutorial
For the complete step-by-step demonstration, watch the video by Yeung Man Cooking:
