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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

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.