• Ocean’s Halo Purple Rice – about 1/2 cup is needed per sushi burrito
  • Ocean’s Halo Sushi Nori – 1-2 sheets per sushi burrito
  • Ocean’s Halo Teriyaki Sauce – about 1/2 cup
  • Ocean’s Halo NoSoy Less Sodium Sauce – 1/4 cup
  • Tempeh
  • Cucumber
  • Carrots
  • Avocado
  • Red cabbage
  • Arugula


  1. Cook the Purple Rice using the instructions listed on the packaging.
  2. Prepare fillings:
    1. Toss tempeh in the teriyaki sauce and then saute in a pan until golden.
    2. Slice carrots, cucumber, and avocado into long slices.
  3. Build your sushi burrito:
    1. Lay a piece of sushi nori flat with the rough side faced up.
    2. Layer arugula, 2-4 slices of carrots, 2-4 slices of cucumber and 2-4 slices of avocado, and a few pieces of your teriyaki tempeh.
    3. Roll up! We used two layers of sushi nori to make sure it was secure. Secure the edge by placing a tiny bit of water on the inner edge of one side of the nori and secure it to the other.
    4. Wrap it up for later in parchment paper, or cut in half and serve it fresh with a side of Ocean’s halo NoSoy Soy-free Sauce!