This Sweet Potato Sushi Burrito Is Vegan Dreams Come True

Rachel Johnson

We know, we get it: Sushi Burritos are the Internet's fault. But, when it comes to spicy sweet potato subbing for spicy tuna in this vegan version, we might be on the train. It's really not hard to love the sushi burrito—it's essentially everybody's basic sushi dreams in one, portable option. What could be better? (Did we mention again this recipe is vegan?)

Jamie Vespa
Jamie Vespa

Vegan Sushi Burrito

1/2 cup frozen sweet potato cubes, thawed 1/2 teaspoon toasted sesame oil 1 teaspoon white miso paste 1 teaspoon sriracha 1 sheet nori 1/3 cup cooked brown sushi rice 1 teaspoon furikake (Japanese rice seasoning blend) 1/2 avocado, thinly sliced 2 leaves baby bok choy 1 teaspoon pickled ginger, if desired 1 1/2 teaspoons low sodium soy sauce, for serving

1. In a skillet over medium heat, sear sweet potato cubes in sesame oil, mashing gently with a wooden spoon. Stir in miso paste and sriracha and let cool.

2. Lay nori sheet flat on a bamboo mat or waxed paper. Dampen a paper towel and lay flat over nori for about 2 minutes, or until softened. Discard towel.

3. Wet your hands with water and press sushi rice evenly onto the nori, leaving a 1” border on the top . Sprinkle rice with furikake and spread with spicy sweet potato mixture. Top with avocado, bok choy, and pickled ginger (if desired).

4. Starting from the bottom, roll upwards. Wet top portion of the nori with water and secure. Cut in half and serve with soy sauce.

SERVES 1 (serving size: 1 burrito) CALORIES 298; FAT 13.6g (sat 1.9g, mono 7.9g, poly 2.5g); PROTEIN 6g; CARB 41g; FIBER 9g; SUGARS 4g (est. added sugars 1g); CHOL 0mg; IRON 2mg; SODIUM 656mg; CALC 68mg

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