Sushi Burrito
Learn how to make a handheld sushi burrito at home. They make a great lunch or dinner and are highly customizable.
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.
Notes
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.
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.
See the blog post for storage tips.