Teriyaki Mushroom Sushi Burrito

5 from 2 votes

This teriyaki mushroom sushi burrito is packed with flavor with savory mushrooms, crunchy veggies, creamy, avocado, and sticky rice.

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Lunch

Cuisine: Asian, Japanese

Servings: sushi burritos

Calories: 659kcal

Author: Allie Petersen

Ingredients

Sushi Rice

1 cup uncooked sushi rice
1 cup water
1 tablespoon rice vinegar
2 teaspoon sugar
¼ teaspoon salt

Teriyaki Sauce

1 tablespoon cornstarch + 2 tablespoon water mixed in small bowl.
⅓ cup soy sauce or tamari for gluten-free
3 tablespoon maple syrup
1 teaspoon rice vinegar
2 tablespoon water
1 clove garlic minced
½ teaspoon ginger minced

Sushi Burrito

1 tablespoon olive oil
2 portobello mushrooms medium, stems removed, sliced 1 inch thickness
2 seaweed wraps (nori)
1 avocado sliced
½ cucumber peeled and sliced into thin ¼ inch strips
1 small red pepper (or ½ large) sliced into thin ¼ inch strips
sesame seeds optional

Instructions

Sushi Rice

Start by rinsing your sushi rice under cold water in a fine mesh strainer for one minute.
1 cup uncooked sushi rice
In a medium size pot over med-high heat, add rice with water and give it a stir. Cover. Bring to boil and then turn down heat to low. Cook for 12-14 minutes (covered the entire time) until water is absorbed. Try not to lift the lid too often.
1 cup water
Once rice is cooked, take off heat and keep covered. Let rice steam for 10 minutes. Avoid lifting lid.
Whisk together rice vinegar, sugar, and salt. Heat in the microwave for 5 seconds and whisk again until sugar is dissolved.
1 tablespoon rice vinegar, 2 teaspoon sugar, ¼ teaspoon salt
Once rice is steamed, pour vinegar sugar mixture over rice and gently stir.

Homemade Teriyaki Sauce

In a small bowl begin whisking together your cornstarch and water.
1 tablespoon cornstarch + 2 tablespoon water
Over low-medium heat, begin warming a small saucepan. Add in teriyaki sauce ingredients EXCEPT the cornstarch mixture. Stir until combined.
⅓ cup soy sauce, 3 tablespoon maple syrup, 1 teaspoon rice vinegar, 2 tablespoon water, 1 clove garlic, ½ teaspoon ginger
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 (You don't want a gloopy sauce).

Portobello Mushrooms

In a large pan, begin heating olive oil over medium heat.
1 tablespoon olive oil
Add in sliced portobellas on the bottom of the pan evenly. Let cook on one side for 2 minutes. Then flip and cook for another 2 minutes on the other side. Mushrooms should start to release their juices but still be somewhat firm.
2 portobello mushrooms
Pour teriyaki sauce over mushrooms and gently stir mushrooms until sauce evenly coats the mushrooms. Cook for another 1-2 minutes until mixture is warm and mushrooms are cooked.

Assemble Sushi Burrito

Place your nori sheet in the center of your mat.
2 seaweed wraps (nori)
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. Optional: sprinkle with sesame seeds. (See pictures above for more instruction).
½ cucumber, 1 small red pepper, 1 avocado
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.
FYI: If you roll it tightly, you should've have too many ingredients fall out the sides. You can also wrap your finished burrito in plastic wrap or foil to support the base.

Notes

Don't have a sushi mat? Don't worry!

Use a thick dish towel or parchment paper to help roll it up!

What is sushi rice?

This is a short-grain rice that can be found near the other rice at your grocery store. Follow steps above with the sweet vinegar mixture to make delicious sushi rice!

Substitutions:

- Try out different veggies such as carrots, cooked eggplant, yellow pepper, spinach, and more!

- Substitute teriyaki mushrooms with teriyaki tofu.
- Instead of making homemade teriyaki sauce you can use storebought.

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.

Calorie count disclaimer: Naturallie Plant-Based offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Naturallie Plant-Based attempts to provide accurate nutritional information, these figures are only estimates.

Nutrition