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 Sushi mixture and more!

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!

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.

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!

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.

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.

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

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.

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.

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.

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.

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.

• 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.

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.

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

• 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.

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.

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.

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.

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.

Take that sushi burrito and dip in soy sauce!

Dip in extra Spicy Mayo!

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.

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

5 from 10 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.
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.
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.
5. For the Spicy Salmon Sushi : Mix all the ingredients together.
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.
7. Prepare the veggies.
8. Assemble the burrito :
9. Start with the seaweed sheets. You’ll need two full size nori seaweed sheets for one full 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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