Sushi Burrito

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Learn how to make a highly customizable handheld sushi burrito at home. They make a great option for lunch, dinner, or even a snack. Naturally gluten-free and dairy-free, easy to make vegan.

I had my first sushi burrito last month and it changed everything. And by everything, I mean I now spend less on sushi takeout. Knowing how easily I can make a homemade version with endless filling iterations is a huge plus. Although sushi burritos aren't an authentic Japanese meal, they're a fun way to switch things up.

Whether you want to go the sushi-grade fish route, opt for cooked protein, or prefer a vegetarian option such as tofu, it's a great meal to make for a family with different eating styles or preferences. You can set up all the fixings and create a build-your-own-burrito roll type of setup.

Whatever you choose, you really can't go wrong.

Ingredients

• Cooked sushi rice - a short grain sticky white Japanese rice.
• Nori sheets - this is the wrapper that holds the burrito together and also contributes a unique taste.
• Veggies for the filling - such as 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, or cooked shrimp, salmon, chicken, etc.
• Sauce for dipping - spicy Japanese mayo, carrot ginger dressing, or soy sauce/tamari.

How to Make A Sushi Burrito

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 layer of rice on the nori sheet. Leave half an inch exposed on the top.

2. Start adding your fillings near the bottom of the nori sheet, leaving some space from the top for rolling. Drizzle with sauce (optional).

3. To start rolling the burrito, you're going to use a pull, tuck, squeeze, and roll method. Using both hands, pull up the plastic wrap and push it forward while tucking in the filling with your fingers.

4. Use both hands to tightly wrap around the burrito to secure it. Pull out the plastic wrap if it got tucked under and continue to pull it forward to complete the roll.

5. Wipe the blade of a knife with a wet cloth 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. However, if you use cooked protein, it can be stored in a tightly sealed container in the fridge for 1 to 2 days. Otherwise, the rice tends to really dry out after that length of time.

Top Tip

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.

More Highly Customizable Recipes

• Savory Galettes
• Dragon Bowls
• Mexican Stuffed Sweet Potatoes

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5 from 2 votes

Sushi Burrito

Learn how to make a highly customizable handheld sushi burrito at home. They make a great option for lunch, dinner, or even a snack. Naturally gluten-free and dairy-free, easy to make vegan.

Prep Time20 mins

Total Time20 mins

Servings: 4 burritos

Author: Lindsey Jenkins

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

Dipping Sauces

• Japanese spicy mayo
• carrot ginger dressing
• soy sauce or tamari

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 layer of rice on the nori sheet. Leave half an inch exposed on the top.
• Start adding your fillings near the bottom of the nori sheet, leaving some space from the top for rolling. Drizzle with sauce (optional).
• To start rolling the sushi burrito, you're going to use a pull, tuck, squeeze, and roll method. Using both hands, pull up the plastic wrap and push it forward while tucking in the filling with your fingers.
• Use both hands to tightly wrap around the burrito to secure it. Pull out the plastic wrap if it got tucked under and continue to pull it forward to complete the roll.
• Wipe the blade of a knife with a wet cloth and cut the burrito in half. Serve with a dipping sauce of choice.

Notes

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.

Servings: This recipe makes 4 sushi burritos with a small amount of rice left over. You can either make a small 5th burrito with it or use it for something else.

How to store: If you're using sushi-grade fish, the burritos should be eaten the same day you make them. However, if you use cooked protein, it can be stored in a tightly sealed container in the fridge for 1 to 2 days. Otherwise, the rice tends to really dry out after that length of time.