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Lunchbox Upgrade: Brown Rice Sushi Burritos

Take your lunch to the next level with these surprisingly simple Sushi "burritos". Essentially they're just unsliced sushi rolls but you can fill them with what ever you want and customize them to fit your style!
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 4 servings



  • 1 cup uncooked brown rice or about 2 cups already steamed rice
  • 1/2 teaspoon Himalayan pink sea salt
  • +
  • 2 tablespoons sushi seasoning *see note
  • OR
  • 1 teaspoon sugar
  • 1 teaspoon rice vinegar


  • 8 ounces cooked meat for vegan you can replace with tofu or tempeh **see note
  • 1 large carrot julienned
  • 1 red bell pepper seeded and thinly sliced
  • 1 medium zucchini julienned ***see notes
  • 1 medium ripe avocado, pitted and sliced


  • 8 sheets roasted nori sushi seaweed
  • black sesame seeds
  • soy sauce for serving
  • Optional:
  • 1 servings plant-based "chik'n or 1 14oz package firm tofu or tempeh



  1. Cook the rice according to package instructions until al dente. (If using cooked rice you may skip this step.) Add about 1 cup of water and the salt to the already cooked rice and place over low heat, covered. Stir every few minutes until the water is absorbed and the rice is a bit sticky. Remove from heat and stir in the sushi seasoning (if using) and allow it to cool completely before making sushi burritos.(Cold rice is the best to work with.)


  1. Cut all of your choices for filling into thin strips to make forming the sushi as easy as possible.

  2. Spread a Sushi Mat out on your counter or work surface (You can also use a towel or a place mat.) Take 2 sheets of nori and lay them so they overlap for about 2 inches. Wet your hands and spread about 1/2 cup of the rice onto the top sheet of nori. Sprinkle with sesame seeds as desired and layer your veggies and "meat" or tofu to form a line from side to side.

  3. Now slowly start rolling up the end with the rice and applying pressure as you roll. Continue until completely rolled. Wrap the roll in plastic wrap or parchment paper and allow it to set for about 10 minutes.
  4. Serve with soy sauce and any of your favorite sushi condiments.

Recipe Notes

*The sushi seasoning is a great addition if you'd like a completely traditional sushi flavor but it's not necessary. (I usually skip it actually) Same for the sugar, and and vinegar. 

**I used bell peppers, zucchini, and carrots but there are many different veggies that you could use to replace them, like cucumbers or microgreens.