Sushi Burrito Recipe
Japanese-Mexican Fusion · Main course · 50 min total
A fusion of Japanese sushi and Mexican burrito, this sushi burrito is a portable, customizable meal filled with fresh fish, rice, and veggies wrapped in nori and soy paper.
30
min prep
min prep
20
min cook
min cook
4
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 4 sheets nori (seaweed)
- 4 sheets soy paper (optional, for extra wrap)
- 1/2 lb sushi-grade salmon or tuna, sliced into strips
- 1 avocado, sliced
- 1 cucumber, julienned
- 1 carrot, julienned
- 1/4 cup pickled ginger
- 1/4 cup soy sauce
- 1 tbsp sesame seeds
Instructions
- Rinse sushi rice in cold water until water runs clear. Cook rice with water in a rice cooker or pot according to package instructions.
- In a small bowl, mix rice vinegar, sugar, and salt. Microwave for 30 seconds to dissolve. Fold into cooked rice. Let cool to room temperature.
- Place a nori sheet on a bamboo mat, shiny side down. If using soy paper, place it on top of nori.
- Spread about 1/2 cup of rice evenly over nori, leaving a 1-inch border at the top edge.
- Layer salmon, avocado, cucumber, carrot, and pickled ginger in a line across the center of the rice.
- Using the mat, roll the burrito tightly from the bottom, tucking in the filling. Moisten the top edge with water to seal.
- Repeat with remaining ingredients. Slice each burrito in half diagonally. Serve with soy sauce and sprinkle with sesame seeds.
Tips
- For a vegetarian version, substitute fish with tofu or extra veggies.
- Wrap the burrito in foil for easy handling if eating on the go.
- Store leftover burritos tightly wrapped in plastic wrap in the fridge for up to 1 day.
AI estimate may be inaccurate · Terms