Vegan Rainbow Sushi ‘Burgers’

Sushi is one of those things that you love, but don’t want to make. Who’s with me?! Unless you’re a seasoned sushi roller, sometimes your rolls come out a bit messy and, well, they just aren’t like the rolls you get at your favorite sushi restaurant. I’ve become good enough to make a decent sushi roll, but it took me a little while to get it right. And sometimes I want sushi, but really just don’t have the patience to make it. Light bulb! A sushi burger! I mean, naturally that’s what you think of when you think of sushi right? haha I have no idea where this idea came from, but I’m really excited to share it with you. The possibilities are endless really. You can put whatever you want on this ‘burger’, but I chose to load mine up with colorful veggies and top it with a sriracha mayo sauce. I have to work on getting the rice buns to stick together a bit better, the second burger definitely turned out better. I got wise and wet my hands to really pack the rice together. Burgers are messy anyway, so you’ll have to expect a bit of a mess. I used sushi soy wrappers to hold the burger together while eating it, not to mention then you can eat the wrapper, which was kinda fun!

These are loaded with nutrients, because you are eating the rainbow, they’re fun, different, and easy to make! No sushi mats or chopsticks… and can be made in 30 minutes or less! The veggies in this version are completely raw, but I might try to bake the cabbage next time and see how that tastes! Cabbage Steak Sushi Burgers… coming soon! But for now, go try this out and let me know what you think!

You can also find this recipe on the Fork & Beans blog! I am so excited to be guest blogging on Cara’s amazing site and to be the newest member of her team! I will be sharing plant based recipes every so often and am so grateful for the opportunity to collaborate. She is so creative and talented. Go give her a follow on Instagram, Facebook, Twitter, Pinterest

Rainbow Sushi Burgers

Course: Main Course
Servings: 2 Burgers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min


  • 1 1/2 cup calrose rice (cooked)
  • purple cabbage
  • cucumber
  • carrot
  • mango
  • radish
  • avocado
  • sriracha mayo sauce (see below)
  • sesame seeds
  • black sesame seeds
  • salt + pepper


  • 1 nori sheet

Sriracha Mayo Sauce

  • 1/3 cup vegan mayo
  • 1-2 tsp sriracha hot sauce (depending on how spicy you like it)
  • pinch salt + pepper


  1. Cook your rice according to package directions

  2. Let the rice cool while you slice your toppings and make your sauce

  3. Make your sriracha mayo by blending them together

  4. With wet hands, form your rice into 'buns'. Wet your hands before making each bun

  5. Layer your toppings on the bottom 'bun', slather sauce on the top 'bun' and place over toppings, then sprinkle with sesame seeds


  1. If adding nori to your 'burger' cut 1 sheet into squares as you would add cheese on your burger 

  2. Wrap the 'burger' in 1-2 soy wrappers for ease of handling and keeping all your toppings together

Share this...
Share on FacebookTweet about this on TwitterPin on PinterestShare on LinkedInShare on YummlyShare on StumbleUponShare on Google+

Join My Vittle Club for Updates + Recipes + Tips

Leave a Reply

Your email address will not be published. Fields marked as * are mandatory

Gluten-free, vegan, plant based Miso Eggplant Sushi Bowls with Mango Chutney + Edamame Hummus by Healthy Little Vittles
vegan, gluten-free Mac n' cheese cornbread cake with coconut bacon
Vegan, gluten-free, plant-based BBQ burger on a sweet potato bun with guacamole, tomato, onion, lettuce, sprouts