Do you want to prepare a quick and easy homemade sushi burrito? Look no further. This Umami packed roll has sushi rice, spicy salmon-tuna filling, avocado and much more - It’s simply delicious and flavorful.
Sushi burritos or sushirritos are a creative cross-cultural fusion of Japanese sushi and Mexican burritos which combines the artistry of sushi-making with the practicality of a burrito. The concept of sushi and burritos has gained popularity in recent years as a delicious and convenient way to enjoy the essence of sushi in a portable, hand-held form.
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Sushi is my favorite go-to takeout meal on evenings where I do not feel like cooking, but there are also times when I crave Mexican food. Let me make it straight, there is no lack of sushi or Mexican restaurants here in Toronto, but there is always that slight craving for something more. Is there a better way to blend these two cuisines together where you can get the best of both worlds?
Well, I think we have got ourselves a winner. What sets sushi burritos apart from traditional sushi rolls is their generous portion size and a wide variety of fillings you can add to it. These burritos are highly customizable as you can experiment with different flavor combinations. The assembly of the sushi burrito is a skillful and tricky process as it requires gentle folding to ensure the ingredients are set in place. We too, have taken a go at this culinary wonder, from the creaminess of avocado to the crunch of cucumber and the umami richness of fresh fish, you will surely have a satisfying experience.
Ingredients in Sushi Burrito
Liquids: soya sauce, spicy sauce, rice wine vinegar
Regular ingredients: rice, tuna, salmon, avocado, cucumber, green onions, sesame seeds, Japanese mayo, pickle jalapeno, pickle onions
Specialty ingredients: Nori, tobiko
See recipe card for quantities.
Walk through the Recipe
We start off the sushi burrito by thoroughly rinsing the rice to remove excess starch. We then boil the rice in a pan with salt and two parts water until the water evaporates and the rice is cooked.
As the rice cooks, let us prepare the salmon-tuna filling. We chop the salmon and tuna into small cubes and slice the green onions, cucumber and avocado. You can save the bulbs of the green onions for another dish.
In a bowl, mix the chopped salmon, tuna, slice green onions, soya sauce, rice wine vinegar and spicy sauce.
Now it’s time to assemble the Sushi Burrito. Use a bamboo sushi mat covered in plastic wrap and gently pat the rice on a nori sheet leaving a one inch gap on the top edge. Sprinkle some sesame seeds.
Let’s add all these ingredients along with the salmon-tuna filling in the center of the rice. Evenly spread out the ingredients for a burst of flavor in each bite.
Gently roll the sushi to form a burrito shape. Hold the burrito firmly to avoid any ingredients from coming out of the sides.
It’s optional to place your burrito in the refrigerator to form a firm roll before slicing. Run a sharp knife under water and slice in the center to reveal your marvelous creation. You can serve this Sushirrito with a spicy mayo dip, soya sauce or just the way it is.
Substitutions
You can replace some of the ingredients in the recipe, to suit what you have at home, or if you don't find them in the store
- Raw fish: Cooked alternatives like grilled chicken, shrimp, tofu
- Nori (seaweed): large lettuce leaf
- Sauces: sriracha mayo, wasabi aioli, teriyaki sauce
Tips
- Fresh fish: Using fresh, high-quality fish is the ideal choice for making sushi to ensure the best flavor and texture.
- Layer ingredients: remember to evenly layer your ingredients to ensure a balance of flavor in every bite.
- Technique and handling: Make sure the shiny side of the nori is facing down on a plastic wrap-covered bamboo sushi rolling mat. Apply gentle pressure for a firm roll.
- Shape and slice: Slice your burrito in half or as many cuts you desire. Wetting the knife between cuts will prevent sticking and ensure clean slices. Pro tip: To shape your sushi burrito, wrap it tightly in plastic wrap and refrigerate for about 10-15 minutes. This helps it hold its shape when slicing.
FAQs
Yes, it is safe to eat raw fish in a sushi burrito as long as you use sushi-grade fish that has been frozen to kill potential parasites and pathogens. Always purchase sushi-grade fish from reputable sources.
Yes, you can make vegetarian or vegan sushi burritos using ingredients like tofu, tempura vegetables, avocado, and vegan mayo.
To store leftover sushi burrito, wrap it tightly in plastic wrap or aluminum foil and refrigerate it. Consume it within a day or two for the best quality. Place it out of the refrigerator for 15 minutes before consuming. Do not heat it.
Related Recipes
Looking for other recipes like this? Try these:
- Tender Beef Karahi Recipe
- Jerk Shrimp Pasta (Rasta Pasta Recipe)
- Mushroom Pappardelle
- Chicken Fajita Rice Bowl
Fusion Recipes
Try out some of our specialty recipes:
- Jerk Chicken Quesadilla
- Sumac Fries
- Crispy Brussels Sprouts Recipe (Indian style)
- Easy Crab Rangoon Egg Rolls
Recipe
Sushi Burrito
Ingredients
Sushi Rice
- 1 cup sushi rice
- 2 cup water
- 1 teaspoon salt
Sushi Burrito
- 2 sheet nori
- 100 grams tuna
- 100 grams salmon
- 1 avocado
- 1 cucumber
- 2 green onions
- 3 tablespoon soya sauce
- 1 tablespoon spicy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoon tobiko (fish roe)
- 1 tablespoon sesame seeds
- 4 tablespoon Japanese mayo
- 1 tablespoon pickle Jalapeno
- 1 tablespoon Pickle onions
Instructions
- Prepare the sushi rice: Rinse the sushi rice thoroughly under cold water until the water runs clear. Combine the rinsed rice, salt and water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed
- In a bowl, prepare the salmon-tuna filling by mixing chopped salmon, tuna, rice wine vinegar, soya sauce, spicy sauce and sliced green onion
- Assemble the Sushi burrito: Lay a bamboo sushi rolling mat on a clean surface and place a sheet of plastic wrap over it. This will make it easier to roll the burrito. Wet your fingers with water to prevent sticking, and spread a thin layer of sushi rice evenly over the nori, leaving about an inch of nori uncovered at the top edge. Sprinkle sesame seeds over the rice
- Arrange the sliced cucumber and avocado, salmon-tuna filling, Japanese mayo, pickle onions, pickle jalapeno and tobiko in the center of the rice
- Carefully lift the edge of the bamboo mat closest to you, and begin rolling the sushi burrito away from you, applying gentle pressure to shape it. Use the plastic wrap to help lift and guide the burrito
- Continue rolling until the nori and rice completely encase the fillings. Remove the plastic wrap and set the sushi burrito on a cutting board. Use a sharp knife dipped in water to slice the burrito in half
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