This Plant-Based Sushi Burrito Recipe Is Changing The Vegan Seafood Game

Boasting omega-3 and iron, but free from mercury and microplastics, this vegan sushi burrito ticks all the right boxes


2 Minutes Read

Vegan sushi burritos beside a glass of plant-based tuna on a background of fish in the ocean This plant-based recipe boasts iron, B12, and omega-3s - Media Credit: Current Foods / Adobe Stock / PBN

🐟 This is a sponsored recipe * [what is this?]

Gone are the days when “vegan seafood” was nothing more than an oxymoron – a distant dream, even. Now, after two years of research and development, fishless fish producers Current Foods are making waves. Bringing together ingredients like algae, pea protein, bamboo, and potato, the team at Current Foods have perfected vegan tuna, right down to the look, taste, and feel. 

Unlike some other plant-based products, Current Foods’ Original Tuna Cubes pull through with nutritional benefits too. They’re rich in iron and B12 – and boast 175mg of omega-3 per packet – whilst remaining free from artificial flavors, microplastics, and mercury. Gluten-free and pregnancy-friendly, the only downside is that the vegan tuna is not (yet) available worldwide. 

Until then, those in the US are in luck, and can purchase the product online. In Spain, Current Foods will soon be available at La Sirena, whilst Poke House locations around Italy all stock Current’s fish-free fish. 

For more information, check out the Current Foods website.
Want to "sea" for yourself? Try out Current Foods' Tuna Cubes with this vegan sushi burrito recipe
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Duration15 mins
Prep Time15 mins
Servings2 people


  • 150 grams of current food ahi tuna cubes
  • 2 nori sheets seaweed
  • 1 cup cooked sushi rice
  • 1 –2 teaspoon sriracha sauce
  • ½ cup matchstick carrots
  • ½ cup of strips of cucumber
  • ½ an avocado sliced
  • ¼ cup kimchi ⅛ cup fresh coriander


  • Attach two sheets of nori together wetting one inch of one side with water- keeping rough sides up. See photos. You will have one long sheet.
  • Spread 1 cup sushi rice evenly all the way to the side edges, leaving about 1 inch in front. ( see photos).
  • Spread rice with the Sriracha Sauce
  • Layer carrots, cucumber, avocado, kimchi, ahi tuna and coriander in the centre of the rice.
  • Gently roll it up, wetting the last inch of the nori to seal. Place on a paper towel seam side down. Let sit one minute, then cut in half and serve!
You can find out more about Current Foods on Instagram, and get its vegan Tuna Cubes right here.

If you enjoyed this recipe, you might like these grilled vegan tuna steaks with an Asian sesame crust, and these spicy tuna and avocado sushi sliders.

* This is paid-for content; funds from this article help Plant Based News continue to provide millions of people around the world with free content they know and love. We only work with brands we support and use ourselves.

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