Vegan Teriyaki Sushi Burrito
Prep time
15 Minutes
Cook time
30 Minutes
45 Minutes
Vegan Teriyaki Sushi Burrito

1 cup sushi rice*

⅓ cup organic soy sauce

2 tablespoons coconut sugar

1 tablespoon rice vinegar

1 teaspoon garlic powder

¼ teaspoon ground ginger

1 8-ounce package Sweet Earth Traditional Seitan

1 tablespoon tapioca starch

4 nori sheets

¼ cup lettuce or spinach

½ cucumber, thinly sliced

½ carrot, thinly sliced

½ bell pepper, thinly sliced

½ avocado, thinly sliced

¼ cup red cabbage sauerkraut (or raw red cabbage)

Sesame seeds



Cook rice according to package directions.


In a medium bowl, add soy sauce, sugar, vinegar, garlic powder, and ginger; whisk to combine. Add seitan; stir to coat evenly. Set aside for 10 minutes.


In a medium skillet over medium heat, add seitan with marinade. Add tapioca starch; stir to combine. Stir continuously as the sauce thickens, making sure to scrape the bottom of the pan. Cook for 8-10 minutes.


Lay a nori sheet flat. Scoop on about ½ to 1 cup rice. With wet fingers, spread rice evenly across the nori sheet, leaving a ½-inch border on the opposite side of you. Top with a couple strips of seitan, lettuce, cucumber, carrot, bell pepper, avocado, sauerkraut, and sesame seeds.


Roll the nori sheet away from you, tucking in all of the toppings. Wet the empty border of the sheet with a little water in order for the burrito to seal.