Giant sushi burrito with spicy peanut-sesame dip
Looking for a fun, healthy, and filling vegan lunch idea? This giant sushi burrito wrap combines the flavours of sushi with the convenience of a wrap. Packed with crispy tofu, colourful veggies, creamy avocado, and a rich peanut dipping sauce, it’s the ultimate plant-based meal prep recipe.
This recipe is naturally vegan, dairy-free, and can be made gluten-free if you use tamari instead of soy sauce. Perfect for lunchboxes, meal prep, or an impressive dinner!
Why You’ll Love This Giant Sushi Burrito
🌱 100% vegan and packed with protein from tofu
🥑 Loaded with fresh veggies and healthy fats
🍣 A fun twist on sushi rolls — no rolling mat required
🥢 Includes a creamy peanut dipping sauce that takes it to the next level
🕒 Ready in under 30 minutes.
Ingredients
For the burrito wrap:
60g sushi rice
200g firm tofu
1 tbsp low-sodium soy sauce
¼ green pepper
¼ red pepper
¼ yellow pepper
45g purple cabbage
1/8 cucumber
⅓ avocado (approx. 50g)
4 rice paper sheets
1 nori sheet
1 tbsp furikake (Japanese seasoning mix)
Fresh coriander
For the peanut-sesame sauce:
5 tbsp powdered peanut butter
2 tbsp low-sodium soy sauce
1/8 tsp chilli flakes or powder
1 tsp rice vinegar
1.5 tsp sesame oil
8 tbsp water
Method
Step 1: Cook the rice
Cook the sushi rice according to the package instructions. Allow it to cool before using.
Step 2: Prepare the tofu
Press the tofu to remove excess water, then slice into batons. Drizzle over 1 tbsp of soy sauce.
Air fry at 200°C (400°F) for 15 minutes, flipping halfway through.
Or bake at the same temperature for 20 minutes until golden and slightly crisp.
Step 3: Slice the vegetables
Thinly slice your peppers, purple cabbage, and avocado. You can also swap or add in cucumber, carrot, or lettuce.
Step 4: Make the peanut sauce
In a small bowl, mix together the peanut sauce ingredients.
Set aside for dipping.
Step 5: Assemble the sushi burrito
Submerge 4 rice paper sheets individually in water and then immediately remove them and lay them out flat.
Place the nori sheet in the centre.
Spread the rice across the middle and sprinkle with furikake.
Layer on the veggies, tofu, avocado, and fresh coriander.
Fold the sides in and roll tightly into a burrito shape.
Slice in half and serve with the peanut dipping sauce.
Variations
Gluten-Free: Use tamari instead of soy sauce.
Higher-Protein: Add extra tofu or edamame beans.
Low-Carb: Use cauliflower rice.
👉 If you enjoyed this recipe, don’t forget to share it, pin it, or tag me on Instagram @Hench.Herbivore so I can see your creations!
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