This Sushi Burrito recipe blends the best of two culinary worlds: the fresh, vibrant flavors of sushi and the convenience of a burrito. This dish features sushi rice, fresh vegetables, and your choice of protein, all wrapped in a large sheet of nori. It’s perfect for a quick lunch or a fun dinner option and can be customized to suit your taste.
Appliances and Special Utensils
- Rice cooker or pot with lid
- Bamboo sushi mat (optional)
- Sharp knife
- Cutting board
- Mixing bowl
- Plastic wrap
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water (for rice)
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 4 large nori sheets
- 1 cucumber, julienned
- 1 carrot, julienned
- 1 avocado, sliced
- 1/2 lb sushi-grade fish (like tuna or salmon) or cooked shrimp, sliced
- 1/4 cup mayonnaise
- 1 tbsp sriracha (optional, for spicy mayo)
- Soy sauce (for serving)
- Pickled ginger (for serving)
- Wasabi (for serving)
Instructions
- Prepare Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker or pot. Cook according to the rice cooker instructions or, if using a pot, bring to a boil, reduce heat, cover, and simmer for 18-20 minutes. Once cooked, let it sit covered for 10 minutes.
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Season Rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a mixing bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.
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Prepare Fillings: While the rice cools, julienne the cucumber and carrot, and slice the avocado and protein of choice.
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Make Spicy Mayo: In a small bowl, mix mayonnaise with sriracha if you prefer a spicy kick.
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Assemble Sushi Burrito:
- Place a nori sheet on a bamboo sushi mat or a piece of plastic wrap.
- Wet your hands to prevent sticking and spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top.
- Arrange the cucumber, carrot, avocado, and protein in a line across the center of the rice.
- Drizzle with spicy mayo.
- Roll the Burrito: Using the sushi mat or plastic wrap, carefully roll the nori over the fillings, pressing gently but firmly to keep the roll tight. Continue rolling until you reach the border. Moisten the edge with water to seal the burrito.
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Slice and Serve: Use a sharp knife to cut the sushi burrito in half. Serve immediately with soy sauce, pickled ginger, and wasabi.
Enjoy your fresh and delicious Sushi Burrito, a perfect fusion of flavors and convenience!