Sushi Burrito Recipe
Delicious and healthy Sushi Burrito filled with sushi rice, veggies, kimchi and your choice of ahi, tofu or smoked salmon. GF and Vegan adaptable.
How to Make the Best Sushi Burrito
Take your love for sushi to the next level with this sushi burrito recipe—a fun, handheld twist on traditional sushi rolls. Packed with perfectly seasoned sushi rice, fresh vegetables, creamy avocado, and your choice of protein, this fusion favorite is as delicious as it is satisfying.
What makes this sushi burrito so special is its versatility. Whether you prefer ahi tuna for a classic sashimi experience, smoked salmon for a richer flavor, or baked tofu for a vegan option, this recipe adapts to your preferences. The combination of tangy kimchi, crunchy matchstick carrots, and a drizzle of sriracha mayo creates layers of flavor and texture in every bite.
Best of all, sushi burritos are perfect for meal prep. Make the rice ahead of time, prep your fillings, and you can assemble these wraps in minutes for a quick lunch or dinner. They’re naturally gluten-free (just double-check your soy sauce and sriracha) and easily made vegan—making them a crowd-pleaser for any dietary preference.
Sushi Burrito
Delicious and healthy Sushi Burrito filled with sushi rice, veggies, kimchi and your choice of ahi, tofu or smoked salmon. GF and Vegan adaptable.
Ingredients
Sushi Rice
Sushi Burrito
Instructions
Sushi Rice
- Rinse the rice 5-10 times in cool water, and drain. Place in medium sauce pan on the stove with the water.
- Bring to a boil over high heat, and immediately cover with a tightly fitting lid, then simmer on low heat for 15-18 minutes, until the water has been absorbed.
- Turn heat off and let it sit covered for 10 minutes. Place it in a bowl and spread it out.
- Add the remaining ingredients (vinegar, sugar, salt), gently incorporating them with a wood spoon, being careful not to break the rice. Rice is ready when it has cooled to body temperature. Rice can be made ahead.
Assemble the Burrito
- While the rice is cooking, prep your veggies and protein.
- Attach two sheets of nori together, wetting one inch of one side with water—keeping rough sides up. You will have one long sheet.
- Spread 1 cup sushi rice evenly all the way to the side edges, leaving about 1 inch in front. Spread rice with the chili paste.
- Layer carrots, avocado, kimchi (drain it first), ahi (or alternative), cilantro and the creamy sauce if using, in the center of the rice.
- Gently roll it up, wetting the last inch of the nori (with water) to seal. Place on a paper towel seam side down.
- Let sit one minute, then cut in half.
Notes
- If packing for lunch, wrap it up in a paper towel (to help keep it dry) then wrap in foil or plastic.
- Short-grain sushi rice or cal-rose rice works best for this recipe.
- Trader Joe's Sriracha Baked Tofu is a great vegan protein option.
