High Protein Sushi Burrito
Elevate your lunch game with this High Protein Sushi Burrito, a fusion masterpiece that combines the best of sushi and burrito in one delicious, handheld wrap. Packed with shredded chicken, tender tuna, vibrant edamame, crisp cucumbers, creamy avocado, and a touch of sriracha mayo, this recipe delivers a powerhouse of protein and bold flavors in every bite. The combination of seasoned sushi rice and the umami-rich nori wrap creates the ideal base, while toasted sesame seeds add a delightful nutty crunch. Perfect for meal prep or a quick, satisfying lunch, this sushi burrito is rolled up tightly for mess-free convenience. Ready in just under 45 minutes, it’s a fresh, healthy alternative to traditional wraps, with a fun Asian-inspired twist!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoons Salt
- 2 large sheets Nori sheets
- 1 cup Cooked chicken breast, shredded
- 1 can (5 oz) Canned tuna (drained)
- 0.5 cup Edamame, shelled
- 0.5 cup Shredded carrots
- 1 Cucumber, julienned
- 1 Avocado, sliced
- 2 tablespoons Sriracha mayo
- 2 tablespoons Soy sauce
- 1 tablespoon Toasted sesame seeds
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear.
Combine the rice and water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes. Remove from heat and let it sit covered for an additional 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt. Gently fold this mixture into the cooked sushi rice while it’s still warm. Set aside to cool to room temperature.
Lay a large sheet of plastic wrap on a flat surface. Place one nori sheet on top, shiny side down.
Spread a thin, even layer of cooled sushi rice over the nori, leaving about 1 inch of space at the top. Sprinkle sesame seeds over the rice.
In the center of the rice layer, arrange the shredded chicken, drained tuna, edamame, shredded carrots, julienned cucumber, and sliced avocado in horizontal lines.
Drizzle with sriracha mayo and soy sauce for flavor.
Using the plastic wrap to help, carefully roll the nori into a tight burrito shape, starting from the bottom edge. Ensure the filling remains tightly packed as you roll.
Seal the edge of the nori with a bit of water to hold the burrito closed.
Slice the burrito in half or eat it whole. Serve immediately and enjoy!
Nutrition Facts
Calories |
1397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 3029 mg | 132% | |
| Total Carbohydrate | 102.4 g | 37% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 11.8 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 261 mg | 20% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2430 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
