You’ll love this sushi burrito recipe! It’s the ultimate combo and it’s so fun to make – and eat! Includes step-by-step video instructions.
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.
Read on for how to make a sushi burrito!
Sushi Burrito Recipe
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 used for this recipe is Louis Kemp. Their Crab Delights 5 Pack Legs is perfect for making a sushi burrito. Because it’s already the right shape and size, you just open the package and you’re ready to go!
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 and more affordable. Imitation crab is also a great option for pregnant women who are craving sushi but can’t eat raw fish.
You can also use fish for a sushi burrito, just make sure it is sashimi grade so it’s safe to eat raw. My favorite place to find sashimi-grade fish is my local Japanese market. If you don’t have an Asian grocery store near you, try Whole Foods. Sometimes the fish counter at your regular market can do special orders as well. It doesn’t hurt to ask!
You can really save a lot of money by making sushi at home, as a fillet of sashimi-grade fish can make a lot of sushi. Think about how small the bites of fish are in each sushi roll. A little goes a long way!
Making Sushi at Home
If the idea of making sushi 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 Asian grocery stores, or online. You might even want to host a sushi burrito-making party to get your friends in on the action.
I put together a little video with every step of rolling these sushi burritos. All you have to do is cover a nori, or dried seaweed sheet, with sushi rice. Place the toppings one inch from the bottom and fold the bamboo mat up over the sheet to start the rolling process. When it’s fully rolled up, use the bamboo mat to squeeze the roll to help keep it from falling apart.
Sushi Burrito Recipe
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 4 Burritos 1x
- Category: Main
- Method: Rice cooker
- Cuisine: Japanese
- Diet: Gluten Free
Sushi Rice Ingredients:
- 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
Ginger Guacamole Ingredients:
- 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
Sriracha Mayonnaise Ingredients:
- 1/2 cup mayonnaise
- 1 tablespoon sriracha or other hot sauce
Sushi Fillings Ingredients (suggestions):
- Cucumber, peeled and de-seeded
- Roasted red peppers
- Romaine lettuce
- Imitation crab or sashimi-grade fish like salmon or tuna
- Nori seaweed sheets
Make the sushi rice:
- 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.
Make the ginger guacamole:
- In a small bowl, mash the avocado, onion, spices, and lime juice with a fork until evenly mixed.
Make the sriracha mayo:
- In a small bowl, stir the sriracha into the mayonnaise.
Make the sushi fillings:
- Slice the cucumber, roasted red peppers, and romaine lettuce into thin strips.
Assemble the sushi burrito:
- 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 the imitation crab or fish 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.
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