Grounded Chow

Philly Sushirrito

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Low and behold… a sushiritto to satisfy my most frequent cravings. This veganized Philly sushi burrito is rolled with spicy lox-esque carrots, cucumber, cream cheese, and avocado.

Whatever idea you harbor about how sushi is hard to make – throw it out the window! This is so easy and you can throw it together in no time. A super healthy, fresh, and filling meal that’s hard not to love.

I use a bamboo mat to roll my sushi burritos, which I found at Whole Foods for less than 5 dollars, but you can also roll your burrito with parchment paper. If you’re confused on this process, check out this Wiki How, but stop at step 7: https://www.wikihow.com/Roll-Sushi.

For the spicy lox carrots, I marinated mine before I went to work in the morning and left them to chill in the fridge all day, about 8 hours, but if you’re in a time crunch they’ll be good with a shorter marinating time too.

If you try this recipe, let me know by commenting below or tagging me on Instagram, @namasteandchow!

Philly Sushirrito
Recipe Type: Vegan
Cuisine: Sushi
Serves: 2
A veganized Philly sushi burrito is rolled with spicy lox-esque carrots, cucumber, cream cheese, and avocado.
Ingredients
  • 3/4 cup sushi rice
  • for the spicy lox carrots:
  • 1 Tbs sriracha
  • 1 cup shredded carrots
  • 1 Tbs vegan mayo
  • 1/2 tsp sesame oil
  • 1 tsp soy sauce
  • dash of liquid smoke
  • 1/2 avocado, sliced
  • 1/2 cucumber, cut into matchsticks
  • 4 Tbs vegan cream cheese (I used Kitehill Chive flavor)
  • 2 nori sheets
  • 1 tsp rice wine vinegar
  • 1/4 tsp sugar
Instructions
  1. For the carrots, combine mayo, seasame oil, soy sauce, liquid smoke and sriracha in a small dish. Mix until smooth, then stir in carrots until coated. Marinate in the fridge for 1-8 hours.
  2. Cook rice according to package instructions. Once cooked, fluff with a fork and mix in rice wine vinegar and sugar. Let cool until it’s not too hot to touch.
  3. To assemble the sushiritto, line up two nori sheets on a bamboo mat or parchment paper. Cover nori sheets with a thin layer of rice, leaving one centimeter lengthwise open. Add half of the carrot mixture to each sheet, about one inch from the bottom on the side closest to you, then add cucumbers, avocado, and cream cheese. Roll then cut in half. Enjoy!

 

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Philly Sushirrito

A veganized Philly sushi burrito is rolled with spicy lox-esque carrots, cucumber, cream cheese, and avocado.
Course Main Course
Cuisine Japanese, Vegan
Keyword healthy, sushi, sushi burrito, sushirrito, vegan
Servings 2 sushirritos

Ingredients

  • 3/4 cup sushi rice
  • for the spicy lox carrots:
  • 1 Tbs sriracha
  • 1 cup shredded carrots
  • 1 Tbs vegan mayo
  • 1/2 tsp sesame oil
  • 1 tsp soy sauce
  • dash of liquid smoke
  • 1/2 avocado sliced
  • 1/2 cucumber cut into matchsticks
  • 4 Tbs vegan cream cheese I used Kitehill Chive flavor
  • 2 nori sheets
  • 1 tsp rice wine vinegar
  • 1/4 tsp sugar

Instructions

  • For the carrots, combine mayo, seasame oil, soy sauce, liquid smoke and sriracha in a small dish. Mix until smooth, then stir in carrots until coated. Marinate in the fridge for 1-8 hours.
  • Cook rice according to package instructions. Once cooked, fluff with a fork and mix in rice wine vinegar and sugar. Let cool until it’s not too hot to touch.
  • To assemble the sushiritto, line up two nori sheets on a bamboo mat or parchment paper. Cover nori sheets with a thin layer of rice, leaving one centimeter lengthwise open. Add half of the carrot mixture to each sheet, about one inch from the bottom on the side closest to you, then add cucumbers, avocado, and cream cheese. Roll then cut in half. Enjoy!