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You are here: Home / Recipes / Main Dishes / Seafood / Sushi Burrito

Sushi Burrito

January 28, 2021 by Mahy, Updated April 24, 2021 20 Comments

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YES, we’re making a Sushi Burrito today with video! It’s much easier than sushi rolls, and probably more delicious! We’re also making Sushi Rice, Spicy Salmon Sushi mixture and more!

two sushi burrito stacked up on a white board and a hand grabbing the top one. All the filling showing on the inside of the burrito

If you love burrito and love sushi, then this is recipe you must try! It’s like the best of both worlds! You can make this sushi recipe with endless variations.

Think of your favorite type of sushi rolls and make them into sushi burrito recipes! Things like you spicy salmon sushi, spicy tuna, California rolls, dynamite and more!

There are a bunch of things we need to cover today, so let’s get started!

 

 

 

WHAT IS A SUSHI BURRITO

You’ve probably spotted a sushi burrito at a few fast casual restaurants and food trucks if you live in a busy city.

A plate with a few sushi burritos sliced up showing the fillings and layers in the roll close up

If you search for sushi burrito near me—you’ll definitely find some! I believe they started in San Fransisco and made their way to the whole nation!

So in brief, the sushi burrito is basically your favorite type of sushi rolll made into one huge burrito.

While there are endless fillings to make, for simplicity today I’m making the spicy salmon roll flavor. Ok actually not just for simplicity, but because I absolutely LOVE it!

Unlike the spicy salmon sushi, the burrito will have extra fillings because it’s huge! I add fresh veggies like spinach, carrots, avocado slices and some purple cabbage.

You can certainly skip all of those or add just your favorite filings. But keep in mind, you wanna treat it like a burrito not just like a small sushi roll.

The best way to make this sushi burrito recipe in a flash is to have all your ingredients ready. Prepare the Sushi Rice (below), the Spicy Salmon Roll mixture (below), the Crispy Salmon skin (below), the Spicy Mayo, veggies, and go for it!

A hand dipping a sushi burrito into more spicy mayo

HOW TO MAKE SUSHI BURRITO

There are a few items to prepare ahead of time. First off is the Sushi Rice.

Make Sushi Rice

You’ll need to start off with short grain rice. You can busy sushi rice at specialty stores but if you can’t find one near you, then you can use arborio rice. Here’s a step by step cooking sushi rice.

A bowl with short grain rice

To cook the sushi rice, you’ll use a 1:2 ratio of rice to water. So for every 1 cup of rice, you’ll need 2 cups of water.

The first step is to rinse the rice to remove excessive starches.

A pot with boiling water and the sushi rice added in to cook

Secondly, you’ll put the water to a boil in a sauce pan and once it boils, you’ll add in the rice.

Ingredients for sushi rice seasoning including vinegar, sugar and salt

While the rice is cooking you’ll prepare the vinegar mixture. Likewise, you can find this ready at some speciality stores and it’s labeled as sushi rice seasoning.

A glass jar with the sushi rice seasoning mixed together

Sushi Rice Seasoning

The mixture is basically rice vinegar, sugar and salt. You’ll find some sushi rice where it tastes too sweet or too vinegary. This ratio here is probably my favorite because nothing strong stands out.

A hand pouring the seasoning from the bowl into the cooled sushi rice to flavor it

The most important thing is to wait until the rice cools to room temperature before adding in the vinegar sugar mixture to the rice.

Another thing is to mix the vinegar sugar and salt mixture until everything has dissolved. To better to do this, I put the mixture in the microwave for just 30 seconds and it’s usually enough.

perfect sushi rice cooked and cooled down ready to use in a large blue bowl and a spoon inside

The rice should cook in about 15 minutes ad just transfer it to a mixing bowl. Add the vinegar sugar mixture and mix it in. And there you have perfect sushi rice!

Alternatively, you can use a rice cooker for the sushi rice, however today I made it on the stove top.

Spicy Salmon Sushi

This is the hero filing for my sushi burrito. So it will taste like your favorite spicy salmon sushi, except a bit better since it has extra avocados and some fresh veggies.

Ingredients for spicy salmon sushi including a plate of raw chopped salmon, a bowl of spicy mayo and a teaspoon of soy sauce

The spicy salmon sushi mixture is mainly three ingredients.

  • Fresh sushi grade salmon which I chop using a knife into about a third of an inch pieces.

A plate with raw chopped salmon for spucy salmon sushi

  • Spicy Mayo – you can get the full details and recipe video to make this.
  • Soy Sauce for ultimate flavor, but not too much that it overpowers the salmon.

Spicy Salmon sushi mixture ready on a plate for the sushi burrito

You’ll mix all of those together and you’ve got the spicy salmon sushi mix ready to go.

Crispy Salmon Skin

Well this is not really a recipe, and you can probably skip this step. What I did was I took off the skin of my sockeye salmon when I was preparing it for the spicy salmon sushi mixture above.

A hand holding a piece of crispy salmon skin for sprinkling over the sushi burrito

Then I just seared that skin in a super hot skillet on both sides until it dried up super crispy like that.

At that point, I love to crumble it into tiny pieces to top my sushi burrito for crunch. Something like the crunchy panko topping that you have at the sushi place with the spicy salmon sushi, but instead it’s made with salmon skin.

So feel free to try this, it’s definitely an extra boost of flavor compared to the panko!

All Ingredients for Sushi Burrito

Ingredients for sushi burrito ready to assemble including a bowl of sushi rice, a spicy salmon sushi mixture, fresh vegies chopped for the sushi burrito filling such as sliced avocados, carrots, scallions, purple cabbage and spinach

  • Sushi Rice
  • Spicy salmon Sushi mixture
  • Spicy Mayo
  • soy sauce
  • Seaweed Sheets
  • Chopped veggies
  • Sliced avocados

ASSEMBLE SUSHI BURRITO RECIPE

Start with the seaweed sheets. You’ll need two full size nori seaweed sheets for one full burrito.

On a cutting board, brush the edges of one seaweed sheet with water and then add the other one onto so they stick to each other and become one large pieces.

A stack of seaweed sheets to roll the sushi burrito

Wet your hands very well. This is crucial! Otherwise the sushi will stick on your hands and it will be a mess!

Take the sushi rice and press it firmly over half of the seaweed sheets (so you’ll be looking at a full sheet of sushi rice while the other full sheet without).

Now start piling your burrito filling along the centre of the rice, one ingredient at a time.

Side view of a rectangle pan lined up with papers and the sushi burritos sliced in half and arranged cut side up in the pan to show the filling and ;ayers . Another sushi burrito next to the pan on the board showing with a plate of spicy mayo

Make sure to load up the spicy salmon sushi mix!! If you don;t want raw fish here, you can use crab meat. Or try this fun CRAB SUSHI FOR SUHI STACKS recipe!! You can also use shrimp!

Roll up the seaweed like you would roll up a burrito except you don’t need to fold over the edges.

Close up of one half a burrito showing the swirls and layers of fillings including the sushi rice, spicy salmon sushi mixture, avocado, purple cabbage, green onions, spinach and carrot

Brush the part of the seaweed that doesn’t have the rice with a thin brush of water so it sticks to the roll as you go.

two hands trying to hold one sushi burrito sliced in half over a white board

And there you have it!!

Slice it in half or enjoy it as it!!

Once rolled out and sliced or not, I love drizzling extra Spicy Mayo over the top. Then I sprinkle the crunchy salmon skin rolls bits.

two hands holding off two halves of the sushi burrito pointing up and showing the contrast in colors of the fillings and the sushi rice and all the layers

Take that sushi burrito and dip in soy sauce!

Dip in extra Spicy Mayo!

A hand dipping more sushi burrito into the spicy mayo and biting

ENJOY!!

SUSHI BURRITO TIPS

  • Make the Sushi Rice First so it has time to cool off.
  • Season the sushi rice when the rice has cooled down to room temperature. Also make sure the mixture is fully dissolved, so you can place it in the microwave for 30 seconds to get that.
  • Make the spicy salmon sushi mixture next.
  • Use fresh high grade sushi because this will be consumed raw. I used sockeye salmon today.
  • Remove the skin from the salmon and chop it up. Flavor the salmon with Spicy Mayo and soy sauce.
  • Be careful not to over power the salmon with soy sauce or the mayo.
  • If you want the crispy salmon skin, just sear it over very high heat on both sides until crisp.
  • Prepare the veggies: slice them all finely or buy them pre sliced or shredded.
  • To assemble the burritos, use water to brush the edges of the seaweed sheets so they stick perfectly.
  • Always make sure your hands are wet when handling the sushi rice. If it starts to stick to your hands, add extra water and continue pressing down the rice over the seaweed sheet.
  • Use water again to brush the part of seaweed where there is no rice so that it sticks as you roll over the burrito.
  • Pile the toppings only on the rice not the whole surface.
  • Roll the burrito and slice in half.
  • Serve with the extra crispy salmon skin bits and extra sauces on top or for dipping.
  • Store leftover sushi burrito in the fridge for up to 2 days.

two hands holding the sushi burrito finished off with a drizzle of spicy mayo and the sprinkles of crispy salmon skin on top

ASIAN RECIPES 

Korean Fried Chicken Strips

Spicy Ramen Bowl

Crab Sushi For Sushi Stacks

Spicy Mayo

Thai Salad With Lamb And Peanut Dressing

Thai Style Rice Paper Rolls with Two Dipping Sauces

Easy Stir Fry Recipe with Lamb and Veggies

A hand holding the sushi burrito bitten up to show the bite and dipped in a bowl of soy sauce

two sushi burrito stacked up on a white board and a hand grabbing the top one. All the filling showing on the inside of the burrito
4.92 from 12 votes
Print

Sushi Burrito

YES, we’re making a Sushi Burrito today with video! It’s much easier than sushi rolls, and probably more delicious! We’re also making Sushi Rice, Spicy Salmon mixture and more!
Course Main Course, Main Dish, Snack, sushi
Cuisine American, Asian, Japanese
Keyword How to Make Sushi Burrito, Spicy Salmon Sushi, Sushi, Sushi Burrito, sushi rice
Prep Time 20 minutes
Cook Time 15 minutes
Servings 6 burritos
Calories 439 kcal
Author Mahy

Ingredients

Sushi Rice

  • 1 1/2 cups rice
  • 3 cups water

Sushi Rice Seasoning

  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3 tablespoons rice vinegar

Spicy Salmon Sushi Mixture

  • 1 1/2 cups sockeye salmon skin removed and chopped into half an inch pieces
  • 2-3 Tablespoons Spicy Mayo
  • 1 teaspoon Soy Sauce

Veggies:

  • 1/2 cup spinach
  • 1 carrot thinly sliced
  • 3 avocados thinly sliced
  • 1/2 cup purple cabbage sliced
  • 3 scallions sliced

Assemble the Burrito:

  • 12 Seaweed Sheets
  • 1/2 cup bowl of water
  • 1/4 cup salmon skin crisped in a skillet
  • extra spicy Mayo
  • extra soy sauce

Instructions

  1. Start by making the sushi rice. Rinse the rice under water in a sieve for just 2 minutes.
  2. Bring the water to a boil and as soon it boils, add in the rice, lower the heat and cover the post until the rice has cooked. Usually this takes around 15-18 minutes.
    A pot with boiling water and the sushi rice added in to cook
  3. In the meantime, mix the sushi rice seasoning a small glass bowl ad microwave it for 30 seconds to help dissolve all the salt and sugar i the vinegar.
    A glass jar with the sushi rice seasoning mixed together
  4. Once the rice has cooked, place it in a large bowl and allow it to cool to room temperature. Add the seasoning mixture to the rice and mix well.
    A hand pouring the seasoning from the bowl into the cooled sushi rice to flavor it
  5. For the Spicy Salmon Sushi : Mix all the ingredients together.
    Spicy Salmon sushi mixture ready on a plate for the sushi burrito
  6. To crisp the salmon skin: peel the skin off the salmon fillets. Preheat a skillet over high heat with a teaspoon of oil. Add the salmon skin and crisp for about 3 minutes on each side. Allow it to cool and it will crisp up some more! Crumble the crispy salmon into bits for sprinkling over the sushi burrito.
    A hand holding a piece of crispy salmon skin for sprinkling over the sushi burrito
  7. Prepare the veggies.
  8. Assemble the burrito :
    Ingredients for sushi burrito ready to assemble including a bowl of sushi rice, a spicy salmon sushi mixture, fresh vegies chopped for the sushi burrito filling such as sliced avocados, carrots, scallions, purple cabbage and spinach
  9. Start with the seaweed sheets. You’ll need two full size nori seaweed sheets for one full burrito.
    A stack of seaweed sheets to roll the sushi burrito
  10. On a cutting board, brush the edges of one seaweed sheet with water and then add the other one onto so they stick to each other and become one large pieces.
  11. Wet your hands very well. This is crucial! Otherwise the sushi will stick on your hands and it will be a mess!
  12. Take the sushi rice and press it firmly over half of the seaweed sheets (so you’ll be looking at a full sheet of sushi rice while the other full sheet without).
  13. Now start piling your burrito filling along the centre of the rice, one ingredient at a time.
  14. Make sure to load up the spicy salmon sushi mix!! If you don;t want raw fish here, you can use crab meat or cooked shrimp.
  15. Roll up the seaweed like you would roll up a burrito except you don’t need to fold over the edges.
  16. Brush the part of the seaweed that doesn’t have the rice with a thin brush of water so it sticks to the roll as you go.
  17. And there you have it!! Slice it in half or enjoy it as it!!
  18. Once rolled out and sliced. Drizzle extra Spicy Mayo over the top and sprinkle the crunchy salmon skin rolls bits.
  19. Dip the sushi burrito in extra Spicy Mayo and soy sauce, and enjoy!

Recipe Video

Recipe Notes

SUSHI BURRITO TIPS

  • Make the Sushi Rice First so it has time to cool off.
  • Season the sushi rice when the rice has cooled down to room temperature. Also make sure the mixture is fully dissolved, so you can place it in the microwave for 30 seconds to get that.
  • Make the spicy salmon sushi mixture next.
  • Use fresh high grade sushi because this will be consumed raw. I used sockeye salmon today.
  • Remove the skin from the salmon and chop it up. Flavor the salmon with Spicy Mayo and soy sauce.
  • Be careful not to over power the salmon with soy sauce or the mayo.
  • If you want the crispy salmon skin, just sear it over very high heat on both sides until crisp.
  • Prepare the veggies: slice them all finely or buy them pre sliced or shredded.
  • To assemble the burritos, use water to brush the edges of the seaweed sheets so they stick perfectly.
  • Always make sure your hands are wet when handling the sushi rice. If it starts to stick to your hands, add extra water and continue pressing down the rice over the seaweed sheet.
  • Use water again to brush the part of seaweed where there is no rice so that it sticks as you roll over the burrito.
  • Pile the toppings only on the rice not the whole surface.
  • Roll the burrito and slice in half.
  • Serve with the extra crispy salmon skin bits and extra sauces on top or for dipping.
  • Store leftover sushi burrito in the fridge for up to 2 days.
Nutrition Facts
Sushi Burrito
Amount Per Serving
Calories 439 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g19%
Trans Fat 1g
Cholesterol 24mg8%
Sodium 610mg27%
Potassium 797mg23%
Carbohydrates 53g18%
Fiber 8g33%
Sugar 6g7%
Protein 15g30%
Vitamin A 2245IU45%
Vitamin C 17mg21%
Calcium 56mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Asian, Mexican, Parties, Recipes, Seafood, Videos Tagged With: arborio rice, Asian, burrito, cabbage, carrot, how to make burrito, japanese, rice, rice vinegar, salmon, salmon skin, salmon sushi, scalions, seaweed, seaweed rolls, sockeye salmon, soy sauce, spicy mayo, spicy salmon, spicy salmon sushi, spinach, sushi, sushi at home, Sushi recipe, sushi rice, sushi salmon

Previous Post: « Crab Sushi For Sushi Stacks
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Reader Interactions

Comments

  1. Beth

    February 1, 2021 at 6:14 pm

    5 stars
    These look so delicious and tasty! Can’t wait to give this a try! So excited!

    Reply
    • Mahy

      March 7, 2021 at 11:55 am

      It’s our favorite!!

      Reply
  2. Sara Welch

    February 1, 2021 at 5:59 pm

    5 stars
    Served this for dinner last night and it did not disappoint! Not only fun to make, but delicious and easy too! Easily, a new favorite sushi recipe!

    Reply
    • Mahy

      March 7, 2021 at 11:55 am

      Thanks for making and sharing!

      Reply
  3. Elaine

    February 1, 2021 at 5:33 pm

    5 stars
    Sushi burrito is definitely something I can’t wait to make over the weekend. It is so much fun + something I haven’t made in a while!

    Reply
    • Mahy

      March 7, 2021 at 11:55 am

      It’s a fun weekend project for sure!

      Reply
  4. Aparna

    February 1, 2021 at 5:13 pm

    I have always made sushi rolls, the burrito concept is innovative. I am going to make it for school lunch tomorrow. Kids will love it!

    Reply
    • Mahy

      March 7, 2021 at 11:55 am

      My daughter asks for these everyday!! Hope you enjoy it too!

      Reply
  5. Shadi Hasanzadenemati

    February 1, 2021 at 4:57 pm

    5 stars
    I have everything I need for this dish, can’t wait to make it this weekend!

    Reply
    • Mahy

      March 7, 2021 at 11:55 am

      Enjoy it Shadi!

      Reply
  6. Priya Lakshminarayan

    January 28, 2021 at 7:04 pm

    5 stars
    I have always wanted to try making sushi at home..this looks wonderful. Plus your photography is amazing. Will give this a try soon.

    Reply
    • Mahy

      March 7, 2021 at 11:56 am

      Thank you so much

      Reply
  7. Jamie

    January 28, 2021 at 6:24 pm

    5 stars
    I love how neatly this all comes together, like one delicious package! This would be great as a delicious lunch!

    Reply
    • Mahy

      March 7, 2021 at 11:56 am

      Absolutely!!

      Reply
  8. Bintu | Budget Delicious

    January 28, 2021 at 6:22 pm

    5 stars
    I love a burrito and I love sushi so this is a winning combination for me! Definitely going to give this a try!

    Reply
    • Mahy

      March 7, 2021 at 11:56 am

      It is a win win!!

      Reply
  9. Beth Sachs

    January 28, 2021 at 5:41 pm

    5 stars
    My kids will love helping me make these for lunch! They look so tasty!

    Reply
    • Mahy

      March 7, 2021 at 11:56 am

      Thank you Beth!

      Reply
  10. Cathleen

    January 28, 2021 at 5:40 pm

    5 stars
    There used to be a sushi burrito place very close to my house when I lived in Vancouver, but since I moved away I have been missing it so much! I don’t know why I never thought of making it myself. This looks so perfect, bookmarked to make later 🙂

    Reply
    • Mahy

      March 7, 2021 at 11:57 am

      Hope you make it Cathleen!

      Reply

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