Two amazing foods combine to make something even better in this sushi burrito recipe + video! This easy version has surimi, guacamole, and sriracha mayo.
Traditional sushi gets a major upgrade with today’s recipe – a sushi burrito!
Seriously, what’s not to love about this combination of two already amazing things? Sushi burritos are easy to make and super fun to eat. You just pack them with your favorite fillings and boom – happiness right in your hand.
If the idea of making sushi (or sushi burritos) at home sounds intimidating, I promise it’s not! You don’t need any fancy tools or expensive equipment. All you need is a bamboo mat that costs just a few dollars at most grocery stores, or online. You might even want to host a sushi burrito-making party to get your friends in on the action.
My sushi burrito is made with surimi, which you might also know of as imitation crab. Imitation crab is actually fish – it’s a healthy white fish called Alaska Pollock. Alaska Pollock is a high protein, low fat fish that is high in Omega-3 fatty acids. It’s great for your heart, and your waistline! It’s also certified as sustainable by the Marine Stewardship Council.
The brand I trust and used for this recipe is Louis Kemp. Their Crab Delights 5 Pack Legs is perfect for your sushi burrito. It’s already the right shape and size, so you just open the package and you’re ready to go! They are also only 35 calories per serving and gluten free. You can find them at major grocery stores around the country.
The great thing about surimi is that it’s easy to work with. You don’t have to worry about the special prep and storage steps of working with raw fish, which makes it super convenient. It’s also more affordable – buying sushi-grade fish can get really expensive! Imitation crab is also a great option for pregnant women who are craving sushi but can’t have raw fish.
Making the burrito itself is super easy, especially if you’ve made sushi in the past. Here’s a fun video I made to inspire you:
Thanks so much for reading A Side of Sweet! For more Sweet in your life, you can find me on Instagram, Pinterest, Facebook, YouTube, Bloglovin’, Snapchat (@asideofsweet), or Twitter. You can also subscribe to receive a weekly email with new posts and random musings from me.
40 minPrep Time
20 minCook Time
1 hrTotal Time
- 2 cups short-grain white rice (sometimes labeled "sushi rice")
- 3 cups water, plus more for rinsing
- 3 tablespoons unseasoned rice vinegar
- 4 1/2 teaspoons sugar
- 1 1/2 teaspoons kosher or coarse sea salt
- 1 avocado, peeled and pitted
- 1/2 small onion, minced
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon cayenne
- 1/4 teaspoon cumin
- 1/4 teaspoon powdered garlic
- 1/4 teaspoon salt
- 1/2 teaspoon lime juice
- 1/2 cup mayonnaise
- 1 tablespoon sriracha or other hot sauce
- Cucumber, peeled and de-seeded
- Roasted red peppers
- Romaine lettuce
- Louis Kemp Crab Delights 5 Pack Legs
- Nori seaweed sheets
- Bamboo rolling mat
- Optional: Beginner sushi kit
- Wash rice 3-5 times until clear. Bring to a boil in a medium saucepan uncovered then reduce heat to low cover and cook for 20 minutes.
- Meanwhile, heat the vinegar, salt and sugar over medium heat in a small saucepan until the sugar is dissolved.
- While the rice is still warm, sprinkle the vinegar mixture over the rice, using a spoon or paddle to mix it in using slicing motions. Cover the rice with a towel to keep warm until you are ready to use it.
- In a small bowl, mash the avocado, onion, spices and lime juice with a fork until evenly mixed.
- In a small bowl, stir the sriracha into the mayonnaise.
- Slice the cucumber, roasted red peppers, and romaine lettuce into thin strips.
- Place a sheet of seaweed shiny side down on your bamboo rolling mat. Using your fingers, cover the sheet completely with a layer of seasoned sushi rice. This is easier if you dip your fingers into water frequently.
- Spoon a line of sriracha mayo about one inch from the bottom of your seaweed sheet. Place your surimi imitation crab leg on top of mayo. Spoon a generous layer of guacamole next to the surimi. Layer on the cucumber, roasted red peppers, and lettuce.
- Start rolling the sushi by lifting the mat up and over the rice. Continue to roll, lifting the mat away from the roll as you go so it doesn't get incorporated in the roll. When you reach the end, wrap the entire roll in the bamboo mat and give it a few good squeezes.
- Place the burrito on a square piece of foil or parchment paper that is twice the length of your nori sheet. Roll once, then fold up the sides and finish rolling. Cut in half with a sharp knife.
Thanks so much to my friends at Louis Kemp for collaborating with me on this post! Follow them on Facebook at facebook.com/LouisKempCrabDelights/
P.S. – Craving sushi? Pin this recipe for later: