I saw a video featuring a sushi burrito a couple years ago and ever since then I had to make it. Unless you want to make a plain old California roll sushi burrito, the options for sushi-grade fish is quite limited. But after scouring the area, about an hour away from my home, I finally found sushi-grade tuna. So it was time to make this burrito a thing.
Like anything I make, this can be completely customizable to whatever you like or whatever you have access to. For this particular one I chose cucumber, avocado, seaweed salad, tuna, and spicy crab. If I was on my A game, I would of ordered Unagi Sauce (eel sauce) from Amazon, fried up some tempura flakes, and got Tobiko (fish eggs). I may make this again soon and update it. I think for the Midwest and doing this on a whim I did a pretty good job!
About three hours before I assembled the burritos I made the sushi rice. I cook rice according to the package (I did 2 cups of rice to 3 cups of water, it was enough for three sushi burritos and one regular sushi roll, so maybe do 2 1/2 C rice to 3 1/2 C water and it will give you for sushi burritos) and once it’s cooked I mixed together about 1/4 C of rice vinegar, a tablespoon of sugar, and a pinch of salt. Mix that with a whisk until the sugar has dissolved and then add the hot rice to the bowl and mix well. Place a damp towel over the bowl and let sit until ready to assemble.
Once I was about ready to start I started prepping my other ingredients. I julienned one cucumber (you’ll have plenty left over) and sliced the avocado.
I sliced the tuna in long narrow strips and made the spicy crab mixture, which can be done two different ways.
Then I shred crab (I just use imitation, but lump crab or even real crab would be amazing) and then mix in spicy mayo. I used a pre-made one that I already had in my fridge, but homemade spicy mayo is just as easy. You can just mix mayo (any amount you want, I usually do about 1/2-1 C) and then Sriracha a tablespoon at a time to get to your own desired spiciness.
I bought pre-made seaweed salad at the same store that had my sushi-grade tuna.
Then I got my nori sheets (I used two per burrito) and went to town putting the rice and toppings in my burrito.
NUMBER ONE TIP for making sushi make sure your hands are wet, to prevent the rice from sticking and wet your knife before cutting to also prevent the rice from sticking.
Instead of trying to describe precisely how I put the rice on and what not in text that’s why I made a video to go with it so make sure you check it out to see how to assemble your sushi burrito. It turned out great and I was so pumped to be eating a GIGANTIC sushi roll like a burrito! I mean how cool is that?
*some links are affiliated.
Homemade Sushi Burrito
- 2 1/2 C sushi rice (I used long grain rice and worked just as well)
- 3 1/2 C water
- 1/4 C rice wine vinegar
- 2 TBSP sugar
- pinch salt
- 8 sheets nori paper
- 6 oz sushi-grade tuna (or any sushi-grade fish you have access to)
- 1 C imitation crab shredded
- 1/2 C mayo
- 2-3 or more TBSP Sriracha (depends on spice)
- 1/2 cucumer seeded and julienned
- 1 avocado thinly sliced
- 1/2 C seaweed salad store bought
- unagi sauce (optional)
- fried tempura flakes (optional)
- Tobiko (fish eggs) (optional)
- soy sauce (optional)
Cook rice according to package directions at least three hours before eating.
Once rice is done cooking, transfer to a bowl. I used a metallic bowl to prevent sticking.
In a small bowl, whisk together rice wine vinegar, sugar, and salt. Whisk until salt and sugar are evaporated. Pour over rice and combine well with a spatula.
Cover rice bowl with a damp kitchen towel, for at least three hours to cool. This prevents the rice from drying out.
While rice is cooling prepare the vegetables, fish, and other ingredients.
Mix together mayo and Sriracha and then transfer to a squeeze bottle.
Shred crab and add about 2-3 TBSP of spicy mayo to the crab, and combine. Reserve the rest of the spicy mayo to either drizzle inside or dip the burrito in.
Assemble the burritos by laying down two pieces of nori, slightly overlapping each other. Spread a thin layer of cooled rice on one whole sheet and half of the other (make sure to have a bowl of water next to you to use for hands to prevent rice from sticking).
Near the edge of the sheet with rice, start place all the other ingredients in a line, layering ingredients on top of each other.
Roll sushi roll and close by dampening the edge of the nori sheet with the half amount of rice to help it close. Cut in half and serve. Any questions see video linked above.