Name: Teriyaki Mushroom Sushi Burrito
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup uncooked sushi rice; 1 cup water; 1 tbsp rice vinegar; 2 tsp sugar; 1/4 tsp salt; 1 tbsp cornstarch + 2 tbsp water (mixed in small bowl. ); 1/3 cup soy sauce (or tamari for gluten-free); 3 tbsp maple syrup; 1 tsp rice vinegar; 2 tbsp water; 1 clove garlic (minced); 1/2 tsp ginger (minced); 1 tbsp olive oil; 2 portobello mushrooms (medium, stems removed, sliced 1 inch thickness); 2 seaweed wraps (nori); 1 avocado (sliced ); 1/2 cucumber (peeled and sliced into thin 1/4 inch strips); 1 small red pepper ((or 1/2 large) sliced into thin 1/4 inch strips); sesame seeds (optional)

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This Teriyaki Mushroom Sushi Burrito is a fun twist on the classic sushi roll with flavorful savory grilled teriyaki portobellos, crunchy red peppers and cucumber, creamy avocado and sticky sushi rice.

Why you’ll love this:

HEALTHY: This wrap is filled with veggies that are high in vitamins and minerals. Portobellos are very high in Vitamin D.
FLAVORFUL: The teriyaki mushrooms are savory, sweet, and salty. It pairs well with the crisp and refreshing veggies.
VEGAN, DAIRY-FREE, AND POTENTIALLY GLUTEN-FREE

Have you ever heard of a sushi burrito? I’m a huge sushi fan so when I discovered vegan sushi burritos I was hooked! It’s essentially a giant sushi roll. They’re fun to make and you can switch up the ingredients with whatever you like. I love the sticky slightly sweet sushi rice, crunchy carrots and cucumbers, and the flavorful teriyaki mushrooms (umami flavor is the best!). These are great for lunch or dinner. You can serve it with a side of seaweed salad, pickled ginger, wasabi, edamame, or my delicious 15 Minute Miso Dumpling Soup!

If you love mushrooms, you will go crazy for my Crispy Oyster Mushroom Tacos!

What is a sushi burrito?

A sushi burrito (also called a sushirrito) is a combination of Japanese and American cuisine that is prepared by taking classic sushi ingredients and rolling it up into a larger burrito shape.

In this recipe we will not use any raw fish seen in traditional sushi. Instead we use a flavorful teriyaki portobello mushroom with homemade easy teriyaki sauce. This wrap is vegan, vegetarian, and potentially gluten-free if you substitute with tamari for soy sauce.

▶︎You can also try out this vegan sushi bake with tofu crab topping!

Ingredients

2 Medium Portobello Mushrooms: Make sure to dust off any dirt with your hands or a damp cloth. Remove the stems.
Sushi Rice: This is a specific short grain rice that has the best texture for this wrap. You can find sushi rice amongst the other types of rice at the grocery store. To make sushi rice you also add in a sweet vinegar mixture that gives it more flavor. You can prepare it ahead of time.
Seaweed Wraps: Also called Nori and can be found at most grocery stores in the Asian aisle.
Veggies: Cucumber, Red Pepper, Avocado
Homemade Teriyaki Sauce: In this recipe we make an easy homemade teriyaki sauce using soy sauce, maple syrup, rice vinegar, garlic, ginger, cornstarch, and water. You can also use a store bought teriyaki sauce if you prefer (make sure there’s no honey if vegan).

Substitutions/Variations

Try out different veggies such as carrots, cooked eggplant, red cabbage, pickled beets, spinach, and more!
Use tamari instead of soy sauce for a gluten-free option.
Substitute teriyaki mushrooms with teriyaki tofu

This vegan sushi burrito would be delicious with my crispy asian tofu or sticky tofu. Just cut into strips, air fry, and then add the sauce.

FAQs

Sushi rice is short-grain Japanese rice. It tastes different then regular rice because it is flavored with a sweet vinegar sauce after it is cooked.

You can buy sushi rice at most grocery stores near the other rice.

Follow my tips below to make the best sushi rice.

Sushi wraps are called Nori, a dried seaweed made from red algae that turned dark green when dried.

Nori can be found at many grocery stores near the other Oriental/Japanese products. Most are 18 cm × 20 cm in size. They are fragile so be careful when transporting and opening the package.

This sushi burrito is packed with vegetables, mushrooms, seaweed, and rice. Seaweed is a great source of iodine. Portobello mushrooms are high in Vitamin D. Red pepper and cucumber are high in Vitamin C.

A sushi mat is often used to roll sushi tightly. I use it to roll my burrito for this recipe, but it is not required.

There are alternatives to using a sushi mat such as :

parchment paper
a thick towel
large gallon size plastic bag

How to Make Sushi Rice

Use rice that is labeled as “sushi rice”.

Start by rinsing your rice under cold water for a minute using a fine mesh strainer.
In a medium pot with a tight fitting lid, add your rice and water.
Cover and bring to a boil. Once boiling turn down to low and cook 12-13 minutes until all water is absorbed.
Remove pot from heat source and keep covered. Let steam for another 10 minutes.(Resist the urge to open to pot at this time- the steaming really helps create good rice!)
After the rice has steamed, fluff it with a fork and add in the vinegar sugar mixture. and gently fold.

How to Make a Sushi Burrito

1. If you have not yet prepared your sushi rice, do this first. See above for instructions to make the best sushi rice.

2. Remove the portobello stems. Slice your portobello mushrooms into 1 inch thick pieces. Slice up your veggies.

3. Make your homemade teriyaki sauce

Start by combining your cornstarch and water in a small bowl and whisk until combined.
In a small saucepan over medium heat, add in all the sauce ingredients EXCEPT the cornstarch mixture.
Bring sauce to a low boil. Add in cornstarch mixture. Turn heat down to low and stir occasionally until mixture thickens. Mixture will thicken more as a it cools so avoid letting it overcook.

4. Cook your portobellos

In a large saucepan, begin heating 1 tbsp of olive oil over medium heat.
Lay out portobellas evenly in the pan. Cook for 2 minutes then gently flip and cook the other side for 2 minutes.
Pour in teriyaki sauce and gently combine sauce with mushrooms. Cook for another minute until mushrooms are fully cooked and sauce is warm.

5. Arrange your sushi burrito:

Lay out your sushi mat (or your alternative mat such as parchment paper or a thick towel).
Place your nori sheet in the center with the shiny side down.
Using a wooden spoon, scoop out a large amount of rice into the center of your nori. Begin to spread the rice evenly on the nori with the back of the spoon. Spread the rice over the whole nori sheet up until the ends.
Start to layer your sliced cucumber and red pepper horizontally in the center of the burrito. You will likely have two columns of veggies.
Next add your avocado slices on top of the veggies.
Finally add your teriyaki portobello mushrooms.
To roll your burrito, begin to pull up the sushi mat at the base over the top of the wrap. Tuck the ingredients using your fingers. When all the ingredients are tucked, use the sushi mat to compress the nori over the ingredients in a cylinder shape. Pull back the sushi mat to make sure the ingredients are contained and compressed.
Continue to roll by rotating the sushi burrito while compressing with the mat until it is fully closed.
Give the sushi burrito one last gentle squeeze to make sure it is sealed.
Using a sharp knife, cut down the center of your burrito.

Tips

Storage:

I don’t recommend meal prepping sushi burritos as they get soggy if they sit overnight.
You can store the ingredients in a container for up to 3 days and assemble vegan sushi burrito when ready to eat.

PRO TIPS

Your first sushi burrito may not be perfect, but that’s okay! This can be the tricky but remember to just tuck, fold and compress. You will get the hang of it after your first roll.
Save time by pre-making sushi rice. You can use store bought teriyaki if you want a quicker recipe.

Love mushrooms? Try out one of these other delicious 37+ vegan mushroom recipes!

Teriyaki Mushroom Sushi Burrito