Sushi Burrito
Learn how to make a handheld sushi burrito at home. They make a great lunch or dinner and are highly customizable.
This is less of a sushi burrito recipe and more of a template for you to include your favorite fillings. There are many different ways to customize them.
You can use just about any type of fish or protein for the filling ingredients such as sushi-grade raw fish such as spicy tuna, spicy salmon, or ahi tuna, or cooked proteins such as chicken katsu (or crispy chicken), shrimp tempura, imitation crab, crab salad, or tofu.
Not to mention, it’s a great meal to make for a family with different eating styles or for hosting a party. You can set up all the fixings and create a build-your-own-burrito roll station.
Ingredients
Sushi burritos use many of the same ingredients as traditional sushi rolls, but they’re not an authentic Japanese meal. Here are a few of the things you’ll need:
- Cooked sushi rice – a short grain sticky white Japanese rice. You can cook this in a rice cooker, on the stove, or make instant pot sushi rice seasoned with rice vinegar (my personal favorite).
- Large nori sheet – this seaweed sheet is the wrapper that holds the burrito together.
- Fresh veggies for the filling – such as creamy avocado, and thinly sliced vegetables such as bell peppers, cucumbers, cabbage, and carrots add a delicious crunch against the chewy rice. Leafy greens are a nice addition as well. You can also add quick pickled vegetables for a tangy crunch. Get creative with it.
- Protein of choice – sushi-grade fish, tofu, smoked salmon, cooked shrimp, salmon, chicken, etc.
- Optional add-ins – dairy free cream cheese (or regular if not dairy free), toasted sesame seeds for crunch, green onion, etc.
- Sauce for dipping – Japanese spicy mayo, carrot ginger dressing, or soy sauce/tamari.
How to Make A Sushi Burrito
Step 1. Place a piece of parchment paper or plastic wrap on your counter followed by a sheet of nori with the shiny side down. Use a rice paddle or wet fingers to press a thin even layer of rice onto the nori sheet. Leave half an inch exposed on the top.
Step 2. Start adding your fillings in the middle of the rice near the bottom of the nori sheet, leaving some space from the top for rolling. Drizzle with sauce (optional).
Step 3. To begin the rolling process, you’re going to use a pull, tuck, squeeze, and roll method. Using both hands, pull up the plastic wrap or parchment paper and push it forward while tucking in the filling with your fingers.
Step 4. Use both hands to tightly wrap around the burrito to secure it. If any plastic wrap got tucked under during the roll, gently pull it out and continue to pull it forward to complete the roll.
Step 5. Wipe the blade of a sharp knife with a damp towel and cut the burrito in half. Serve with a dipping sauce of your choice.
How to Store
If you’re using sushi-grade fish, the burritos should be eaten the same day you make them.
If you use cooked protein or a veg option, you can store everything separately in an airtight container in the fridge for 1 to 2 days until ready to roll. The rice will dry out a little, but just gently nuke it in the microwave for about 30 seconds and this will resolve the issue.
Helpful Tips
Don’t have a bamboo mat? No problem, you really don’t need one. A piece of parchment paper or plastic wrap will do the trick.
Never made a sushi roll before? It takes a second to get the rolling down, but with a little practice, you’ll get the hang of it pretty quickly. You can of course also use a sushi mat if you have one.
Sushi burritos are best the day you make them. You can prep all the burrito fillings ahead of time, but wait to roll it before eating, otherwise, the nori gets soggy.
Don’t add too much filling, otherwise, it’ll be difficult to roll.
More Customizable Recipes
Sushi Burrito
Ingredients
- 4 nori sheets
- 1 batch instant pot sushi rice
- 4 – 6 ounces protein of choice: sushi-grade fish, tofu, smoked salmon, or cooked shrimp, salmon, chicken, etc.
- 1 avocado, sliced
- 2 carrots, shredded or julienned or vegetable of choice
- 1 bell pepper, thinly sliced or vegetable of choice
- 2 Persian or English cucumbers, cut into long strips or vegetable of choice
- 1 cup mixed greens optional
Instructions
- Place a piece of parchment paper or plastic wrap on your counter followed by a sheet of nori with the shiny side down. Use a rice paddle or wet fingers to press a thin even layer of rice onto the nori sheet. Leave half an inch exposed on the top.
- Start adding your fillings in the middle of the rice near the bottom of the nori sheet, leaving some space from the top for rolling. Drizzle with sauce (optional).
- To begin the rolling process, you're going to use a pull, tuck, squeeze, and roll method. Using both hands, pull up the plastic wrap or parchment paper and push it forward while tucking in the filling with your fingers.
- Use both hands to tightly wrap around the burrito to secure it. If any plastic wrap got tucked under during the roll, gently pull it out and continue to pull it forward to complete the roll.
- Wipe the blade of a sharp knife with a damp towel and cut the burrito in half. Serve with a dipping sauce of your choice.