How to Make the Perfect Sushi Burrito
Japanese-Mexican Fusion · Medium · 45 min · 2 servings
A giant hand-rolled sushi roll wrapped in nori and filled with fresh salmon, avocado, and seasoned rice. It combines the bold flavors of Japanese sushi with the satisfying handheld format of a burrito.
Why this recipe works
This Sushi Burrito recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 45 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 620 calories with 32g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 cups sushi rice cooked and seasoned with rice vinegar
- 2 sheets large nori seaweed
- 200 grams fresh sashimi grade salmon sliced thin
- 1 whole ripe avocado sliced
- 1 whole cucumber julienned
- 3 tablespoons sriracha mayo
Step by step instructions
Step 1: Season the Rice
Cook sushi rice according to package directions. While still warm, gently fold in 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt. Spread rice on a flat tray and fan it until it reaches room temperature. The rice should be slightly sticky and glossy.
Step 2: Prepare the Fillings
Slice the salmon into thin strips approximately 1 centimeter wide. Peel and pit the avocado and slice it lengthwise into thin pieces. Cut the cucumber into matchstick sized pieces. Lay out all your fillings so you are ready to assemble quickly once the rice is placed on the nori.
Step 3: Assemble the Burrito
Place a sheet of nori shiny side down on a clean flat surface. Wet your hands to prevent sticking and press half the seasoned rice in an even layer across the entire nori sheet leaving a 2 centimeter border at the top edge. Layer salmon strips, avocado slices, and cucumber sticks in a horizontal line across the center of the rice. Drizzle sriracha mayo generously over the fillings.
Step 4: Roll and Serve
Starting from the bottom edge closest to you, roll the nori tightly around the fillings using both hands and applying gentle but firm pressure. Seal the edge with a few drops of water on the exposed nori border. Wrap the completed roll tightly in parchment paper or plastic wrap and twist the ends. Slice in half on a diagonal and serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- sashimi grade salmon → cooked shrimp or imitation crab for a budget friendly option
- sriracha mayo → plain mayonnaise mixed with wasabi paste for a more traditional Japanese heat
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using warm rice that has not been properly cooled which makes the nori soggy and causes the roll to fall apart
- Overfilling the nori with too many ingredients making it impossible to roll tightly and causing it to burst open
Nutrition facts
Per serving: 620 calories, 32g protein, 78g carbs, 18g fat, 5g fiber.
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