Sushi Burrito! A delicious twist on a burrito with sushi fillings! If you’ve never had one before, you are in for a treat! These are so easy to make and so delicious!! Just watch the video below!
I’m ending my 4-part sushi series with something fabulous you guys. I’m coming at you today with . . a Sushi Burrito!!! This combines one of my husband’s favorites, burritos, and my favorite: sushi and veggies! These are so easy to make and so delicious!!
Where Did This Originate?
Whoever thought to pack delicious goodness into some nori and make a burrito-sized sushi roll is genius! If you’re in LA, NYC, San Francisco, or heck even Salt Lake City has a restaurant now. . you’ve probably seen one of these before. This restaurant claims they started the whole trend. Who started it? I’m not sure .. you just need to make one!!! And I’ll show you how!
These would be perfect for lunch and I love that you can eat these while on the go. I had so much fun experimenting with different fillings. The possibilities are endless! For this one, I really loved the combination of fresh pineapple with the sushi grade fish!! I used salmon and tuna but you can use whatever sushi grade fish you like.
You could even make a vegetarian one. Adding in season fruits and vegetables. I think this is where the fun and creativity comes in. Make what you like and have fun with it. You’ve got to try this!
For the sushi grade rice:
- 1 packet Japanese rice vinegar powder*
- 4 cups premium grade Japanese medium-grain rice cooked + more if needed
For the spicy mayonnaise:
- 1/3 cup Japanese Kewpie mayonnaise
- 2 to 3 teaspoons sriracha sauce + more if desired
- 1 teaspoon roasted sesame oil
- 1/2 teaspoon fresh lemon juice
For the sushi burritos:
- 1 package sushi nori you will use 8 sheets
- sesame seeds optional
- Small bowl of water used to connect the nori sheets together
- 2 to 3 cups mâche rosettes or shredded green leaf lettuce
- 2 to 3 carrots julienned or shredded
- 4 to 5 scallions
- 1/2 red bell pepper cut into strips
- 1 large cucumber julienned or shredded
- avocado sliced thin
- 1 daikon radish shredded
- 1 cup red cabbage shredded
- 4 to 5 pineapple strips
- 5 to 6 ounces sushi-grade fish tuna, salmon or yellowtail, or whatever you want to use, sliced into strips
- Soy Sauce
- Japanese Pickled Ginger
- Place your warm cooked rice into the bowl of your Stand Mixer fitted with the flat beater. Sprinkle in half of the powdered sushi flavoring and mix together on a medium speed (4 or 6) for a minute or two. Taste and add more powdered sushi flavoring if desired. Alternatively, you can just mix with a spoon.
- Working on a clean, flat cutting board surface, slice your sushi-grade fish against the grain, in one swift motion, and at a slight angle. Slice your fish into long strips (or any size strips) and set aside.
- Using a small mixing bowl, mix together the Japanese mayonnaise, sriracha, sesame oil and fresh lemon juice to create the spicy mayonnaise. Taste and adjust any ingredients as needed.
- Place a bamboo rolling mat** in the center of a clean, flat work surface. Place two nori sheets on the bamboo mat and connect the two sheets with just a dab of water. Starting with about a 1/2 cup of seasoned sushi rice, cover the top sheet of nori with the rice, leaving the bottom sheet of nori free from any ingredients. This will make rolling up the sushi burrito easier. Spread the rice evenly over the top sheet of nori with your fingers, then sprinkle some roasted sesame seeds over the top of the rice, if desired.
- Spread some spicy mayonnaise on top of the rice layer (as much or as little as you want) and then start to lay in your fresh veggies, fruit (if using) and sushi-grade fish. The order doesn’t really matter, but I like to place the sliced pineapple strips and sushi-grade fish last. Then, using the bamboo mat on the end closest to you, roll from the top down and over the ingredients (like you’re rolling a sleeping bag), pressing down gently but firmly to make the fillings stay in. As you continue to roll, pull the mat up and straighten it so that it doesn’t get caught in the roll. Continue until you have completed the burrito and continue rolling to close it completely. Squeeze together gently again one last time to ensure that the roll is secure. You can use a little dab of sesame oil or water to seal the burrito closed if desired.
- Repeat until all of the burritos are complete. Slice in half and serve with soy sauce, Japanese pickled ginger and wasabi, if desired. Or, with more spicy mayo! Enjoy!
Make one of these TODAY!!!