Description
A fusion twist on your favorite Japanese classic, this sushi burrito wraps vibrant veggies, creamy avocado, spicy mayo, and fresh sashimi-grade fish in a giant seaweed roll. Bold, handheld, and perfect for lunch or dinner on the go.
Ingredients
Scale
- 2 cups sushi rice, cooked and seasoned
- 2 large nori sheets
- 1/2 cup sashimi-grade tuna or salmon, sliced
- 1/2 cup cucumber, julienned
- 1 avocado, sliced
- 1/2 cup carrot, julienned
- 1/4 cup red cabbage, shredded
- 1/4 cup spicy mayo (mayonnaise mixed with sriracha)
- Soy sauce or tamari, for dipping
Instructions
- Cook sushi rice and season with rice vinegar, sugar, and salt. Let it cool to room temperature.
- Prepare all fillings: slice the fish, julienne the veggies, and mix the spicy mayo.
- Lay a bamboo mat with plastic wrap, then place a nori sheet shiny side down.
- Spread an even layer of rice over the nori, leaving an inch at the top edge.
- Layer your fillings horizontally across the center of the rice.
- Using the mat, roll the nori over the fillings, keeping it tight. Seal the edge with a bit of water.
- Let sit for 1 minute, then slice in half if desired. Serve with soy sauce or tamari.
Notes
- Wet your hands to prevent rice from sticking while spreading.
- Don’t overfill or the roll may tear.
- Chill before slicing for a cleaner cut.
Nutrition
- Serving Size: 1 sushi burrito
- Calories: 430
- Sugar: 3g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 30mg
Keywords: sushi burrito, fusion sushi, easy sushi recipe, sushi wrap, healthy lunch idea