Prepare the Sushi Rice:

1. Rinse the Rice: Rinse 2 cups of sushi rice under cold water until the water runs clear. This removes excess starch.
2. Cook the Rice: In a rice cooker or pot, combine the rinsed rice with 2 1/2 cups of water. If using a pot, bring to a boil, then reduce the heat to low, cover, and cook for 20 minutes. Remove from heat and let it sit, covered, for 10 minutes.
3. Season the Rice: In a small bowl, mix 1/4 cup rice vinegar, 2 tbsp sugar (or maple syrup for WFPB), and 1 tsp salt until dissolved. Gently fold this mixture into the cooked rice. Allow the rice to cool to room temperature.

Pickling the Radish and Cabbage:

1. Prepare the Vegetables: Thinly slice the radishes and red cabbage. Place them in separate jars or bowls.
2. Make the Pickling Brine: In a saucepan, combine 1 cup water, 1 cup white vinegar, 2 tbsp sugar (or maple syrup for WFPB), and 1 tbsp salt. Add mustard seeds, peppercorns, and garlic if using. Bring the mixture to a boil, stirring to dissolve the sugar and salt.
3. Pickle the Radishes and Cabbage: Pour the hot brine over the sliced radishes and cabbage, ensuring they are fully submerged. Let them sit at room temperature until cooled, then cover and refrigerate for at least 1 hour. For best results, let them pickle overnight.

Prepare the Homemade Vegan Mayo (for WFPB):

1. In a blender or food processor, combine 1 cup cooked chickpeas, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1-2 tbsp apple cider vinegar, 1 clove garlic, and salt to taste.
2. Blend until smooth, adding water as needed to achieve the desired consistency.

Assemble the Sushi Burrito:

1. Prepare the Nori Sheet: Place a whole nori sheet, shiny side down, on a sushi mat.
2. Spread the Rice: Wet your hands with water to prevent sticking, then spread a thin, even layer of sushi rice over the nori sheet, leaving a 1-inch border at the top edge.
3. Add Vegan Mayo: Spread a thin layer of vegan mayo (or homemade vegan mayo for WFPB) over the rice.
4. Layer the Ingredients: Arrange the pickled radish, cucumber, grated carrot, pickled red cabbage, vegan chicken or grilled tofu, baked sweet potato fries, edamame, spring onion, avocado slices, and fresh cilantro (if using) in a horizontal line across the middle of the rice-covered nori sheet.

Roll the Sushi Burrito:

1. Start Rolling: Using the sushi mat, lift the edge of the nori sheet closest to you and fold it over the filling, tucking it in tightly.
2. Continue Rolling: Continue to roll the sushi burrito away from you, using the mat to apply gentle pressure and keep the roll tight. Wet the top border of the nori sheet with a little water to seal the roll.
3. Finish and Serve: Slice the sushi burrito in half, if desired, and serve immediately. Enjoy your delicious and colorful creation!