Sushi Burrito
Elevate your sushi game with the delightfully creative Sushi Burrito—a fusion recipe that combines the delicate flavors of traditional sushi with the handheld convenience of a burrito. Perfect for sushi lovers who crave portability, this dish features seasoned sushi rice, fresh salmon or tuna, crisp cucumber, creamy avocado, and crunchy carrot, all wrapped snugly in a sheet of nori. A hint of wasabi and pickled ginger adds zing to each bite, while a sushi mat ensures the perfect roll every time. Ready in just under an hour, this recipe is ideal for a quick yet impressive lunch or dinner. Whether served whole or sliced in half, these sushi burritos pair beautifully with a side of soy sauce for dipping. Perfect for foodies seeking a unique twist on sushi, this recipe is sure to become a favorite!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 pieces nori sheets
- 0.5 pound fresh salmon or tuna
- 1 medium cucumber
- 1 medium avocado
- 1 small carrot
- 2 tablespoons soy sauce
- 1 teaspoon wasabi
- 2 tablespoons pickled ginger
- 1 piece sushi mat
Instructions
Rinse the sushi rice under cold water until the water runs clear.
In a saucepan, combine rice and 1.25 cups of water. Bring to a boil, then reduce to a simmer, and cover. Cook for 20 minutes or until rice is tender.
In a small bowl, mix rice vinegar, sugar, and salt. Microwave until sugar dissolves.
Fold the vinegar mixture into the cooked rice while it's still warm, then let it cool to room temperature.
Slice the fresh salmon or tuna into thin strips.
Peel the cucumber, carrot, and avocado. Cut into thin strips.
Lay a nori sheet on a sushi mat, shiny side down.
Spread a layer of rice evenly over the nori, leaving about an inch at the top uncovered.
Arrange strips of salmon or tuna, cucumber, carrot, and avocado horizontally across the rice.
Add a small amount of wasabi, soy sauce, and pickled ginger over the fillings.
Use the sushi mat to roll the nori over the fillings, pressing gently to form a tight burrito shape.
Seal the roll by moistening the top uncovered edge of the nori.
Repeat the process with the second nori sheet and remaining ingredients.
Slice each sushi burrito in half and serve with additional soy sauce and wasabi if desired.
Nutrition Facts
Calories |
1130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 4028 mg | 175% | |
| Total Carbohydrate | 104.2 g | 38% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 19.3 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 29.8 mcg | 149% | |
| Calcium | 165 mg | 13% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2289 mg | 49% | |
*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.
