Salads are an excellent way to have food that’s good for you. But, if you’re craving something a bit heartier, a sushi burrito is a perfect solution. Sushi burritos (sushirritos) are exactly what they sound like: sushi ingredients wrapped in a burrito-shaped roll.
Here’s how to make a sushi burrito: A sushi burrito is typically made in the same manner as a sushi roll, with the protein and other fillings in the center, followed by a layer of rice, and then tightly wrapped in sheets of nori, aka seaweed.
Sushi burritos aren’t authentic Japanese or Mexican dishes, but they’re a lot of fun to make. They are also suitable as a quick meal on the go.
Sushi burritos have become popular in recent years, and you can find them at a variety of food halls and fast-casual restaurants that cater to hungry lunchtime crowds and people looking for a quick, filling, relatively healthy meal.
If you like burritos and sushi, this is a recipe you should try – like it’s having the best of both worlds!
You can make this sushi recipe in an infinite number of ways: think of your favorite sushi rolls and turn them into sushi burrito recipes! Spicy tuna, spicy salmon sushi, dynamite, California rolls, and other unlimited options are waiting for you to pick them.
You might think the list stops with rice, fish, and seaweed. But there’s a lot more to it. Here are some of the more common (and unusual) toppings you might find on your sushi burrito:
- Avocado – Almost always a must!
- Cucumber – This traditional sushi filling contributes to the crispness.
- Pineapple – This tart fruit adds a tropical touch.
- Edamame – Don’t get what you can put in your burrito on the side.
- Mango – Another chunky fruit with a strong flavor.
- Spinach – Spinach is a good choice if you want to add more layers to your burrito.
- Tofu – A filling beloved by both meat-eaters and vegetarians.
- Carrots – Add some crunch and freshness with carrots.
- Boiled Sweet Potato – This is an excellent option if you want to make your sushi burrito more filling.
- Flaming Hot Cheetos – yes, these are sometimes wrapped and lined in sushi burritos. It’s incredibly delicious!
Rice and raw fish provide a perfect canvas for a zesty sauce. Starting with the most basic, soy sauce, sauces for these trendy sushi burritos have expanded far beyond the traditional picks. Here are some exciting sauces you might want to consider:
- Katsu sauce – similar to BBQ sauce, but in Japanese.
- Soy sauce – The classic sushi dipping sauce/dressing. You can’t go wrong with soy.
- Unagi sauce – Similar to soy sauce, but thicker and sweeter (think the consistency of honey).
- Spicy mayo – You’ve probably had it in other cuisines. It’s a great addition to a sushi burrito.
- Hot sauce – Amp up the heat with any hot sauce you can find.
- Curry sauce – Similar to an Indian curry sauce, but thicker and saltier.
- Sriracha – A traditional hot sauce paste that pairs well with sushi burritos. Not for the faint of heart!
The next ingredient for your sushirrito is sushi rice. This is how to prepare it:
In a colander, rinse and drain rice until the water runs clear. In a saucepot, combine rinsed rice and cool water. Increase the heat to medium-high and bring the water to a simmer. Lower the heat, cover, and cook for 15 to 20 minutes more, or until the rice is dry and tender.
Turn off the heat and cover the pot of rice for 15 minutes to allow the rice to cool. Remove the rice from the pot and place it in a large mixing bowl, fluffing it gently with a rice spoon to separate the grains.
Continue fluffing until the vinegar, sugar, and salt are well combined. Allow rice to cool before serving.
Sriracha mayo is a unique combination of garlic powder, mayo, ground ginger, chopped scallions, rice vinegar, Sriracha sauce, and soy sauce.
This sauce goes well with fish tacos, chicken sandwiches, and poke bowls, but it’s also great on its own.
Now that you’ve gathered the ingredients for your sushi burrito, let’s step through the process of assembling your masterpiece:
- Begin by connecting two pieces of nori. Simply place one sheet of nori with the shiny side facing down on the table and smear one edge with water with your finger (about 1 inch wide).
- Smooth out the second nori sheet over the watered edge.
- Place a sushi mat on top of the ‘double’ nori sheet, with the shiny side facing down.
- Spread the rice on top of the nori and leave about 2 inches of nori on the short sides and 1 inch on the far side.
- Place all of your fillings on top of the rice, one at a time, and sprinkle with sesame seeds. Begin rolling your sushirrito, tucking the ingredients in as you go. Once your filling is tucked in, dampen the top border with water, fold in both sides of the nori sheet, and roll-up.
What would a recipe be without providing substitute ingredients? Because let’s face it, every recipe is always one ingredient away from the perfect dish! Consider one of these alternatives if the common ingredient isn’t cutting it for you or your guests.
Roasted Sesame Seeds – These add a lot of flavor to this sushi burrito. Including some nutty notes and a bit of crunch. Don’t dismiss this ingredient. As a substitute, try roasted sunflower seeds, roasted roughly chopped almonds, or pistachios.
Sushi Grade Ahi Tuna – Sushi grade means that the fish is safe to eat raw and has a high enough quality to taste good when eaten. Sushi-grade fish is caught quickly, bled upon capture, gutted quickly, and thoroughly iced. Check the label or ask your fishmonger if the tuna is sushi-grade.
Rice Vinegar – In East Asia, rice vinegar is a vinegar made from fermented rice. It’s lightly sweet and sour, with a strong aroma. Rice vinegar is required to season the rice and prepare the mayo-Sriracha sauce for the tuna. Instead of rice vinegar, use apple cider vinegar or white wine vinegar. Make sure not to use too much vinegar, as its flavor can be overpowering.
Persian Cucumbers – There are many different types of cucumbers, but Persian cucumbers are widely regarded as the best. They are crunchier, thinner-skinned, less watery, and nearly seedless. They are usually sold in packs of 5 or 6 in the vegetable section.
Sriracha – Sriracha is a chili sauce or hot sauce made from salt, distilled vinegar, pepper-chili paste, sugar, and garlic. Chili garlic sauce, which is thicker and chunkier, can be used in place of Sriracha.
Consider a flavorful sushi roll combination that you enjoy. Sushi burrito fillings can be made using your favorite sushi roll flavors.
Start with a critical ingredient and work your way up. Tofu, crab meat, salmon, tempeh, or tempura shrimp can all be used as the main ingredient.
Then add crunch with pickled vegetables like kimchi, carrots, or even cucumbers. Choose a sauce to complement your dish and enjoy.
Have you read enough about “how to make a sushi burrito” in theory?
Good, me too!
Here’s a sushi tuna burrito recipe that you can make and enjoy today (in about 45 minutes from now if you have all of the ingredients).
The first ingredient is sushi rice. Here’s what you need:
- 4 cups cooked warm short-grain white rice
- 1 tbsp. rice vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
Next, let’s gather the ingredients to make the spicy tuna:
- Sushi Grade Ahi Tuna (13 oz)
- Mayonnaise, 1/3 cup
- 1 tablespoon Sriracha, or to taste
- 2 tbsp Scallions, chopped
- 1 teaspoon Soy Sauce
- 1 teaspoon Garlic Powder
- 1 teaspoon ground ginger
- 1 teaspoon rice vinegar
- 8 sheets of nori
- 2 thinly sliced small avocados
- 1 thinly sliced small red onion
- 2 Persian Cucumbers, thinly sliced
- To taste, chopped fresh cilantro leaves
- 1 tablespoon of roasted sesame seeds
Great, you’ve got all the ingredients! Wouldn’t it be nice if you could throw it into a blender and be done?
I’m sorry, it’s not that easy, but I’ve got the next best thing: step-by-step instructions to make your sushi tuna burrito.
- Toss the rice with the rice vinegar, salt, and granulated sugar to combine while the rice is still warm. Set aside to come to room temperature, covered.
- Combine the soy sauce, mayonnaise, scallions, Sriracha, garlic powder, rice vinegar, and ground ginger in a small mixing bowl.
- Chop the tuna into 1/2-inch pieces.
- Place the fish in a large mixing bowl. Pour the sauce over the top and toss gently to combine.
- To make the burrito, lay down the nori sheets and draw a 1-inch line of water with your finger down the long side. Overlap the other sheet, then press down to smooth out the seam.
- Spread about one cup of cooked, seasoned rice along the middle of the nori in a small rectangle, and leave about five centimeters of free nori on the short sides and two and a half centimeters on the far side.
- In the center, arrange the fish, a few slices of avocado, Persian cucumber strips, red onion, and fresh cilantro leaves in a line, and sprinkle the roasted sesame seeds.
- Begin rolling the closest long side away from you, tucking in the ingredients as you go. After you’ve folded the ingredients under, pull in the sides and finish the roll. Seal the edge with another line of water.
- Before serving, wrap in parchment paper and cut in half.
- Make the rice ahead of time so it can cool to room temperature. Season it while still warm to ensure that the sugar completely dissolves and the rice is evenly seasoned.
- Make sure your hands are wet before handling the rice, especially when spreading it on top of the nori. That way, it won’t stick to your hands, making the process faster and easier.
- Don’t overdo it with the filling. It will be hard to roll and close the sushirrito successfully.