This Sushi Burrito recipe features giant sushi rolls stuffed with spicy salmon, sushi rice, avocado, and veggies. Enjoy with soy sauce for a light yet filling meal. Feel free to customize the fillings too!
Easy Spicy Salmon Sushirrito Recipe
I like sushi in all its delicious – and oftentimes “inventive” – forms. Sushi Burritos are so fun, my latest sushi-eating enjoyment!
Sushi burritos (also called sushirritos) are just what they sound like – a very big sushi roll in the form of a burrito.
Although not authentic to Japanese or Mexican cuisine, this food craze fuses the traditional flavors of Japanese sushi into a hand-held wrap, similar to Mexico’s burrito. It tastes just like sushi, but it’s presented in two large pieces rather than many small slices. It’s an easy (and fun!) way to enjoy sushi on the go!
In this recipe, mega sushi rolls are stuffed with spicy salmon, seasoned sushi rice, and veggies. But you can easily customize your sushirrito to your own preferences – I’ve included a few suggestions below.
Sushirritos make a light yet filling meal. All you really need is a little soy sauce for dipping…although I’ll never turn down some pickled ginger. 🙂
What You’ll Need
These sushi burritos are made with a few common ingredients used in Asian cuisine and sushi, plus a handful of veggies.
- Nori – Nori sheets are made of green seaweed, and it’s used to wrap the sushi. You can find these at most grocery store these days.
- Sushi rice – See below for how to make sushi rice.
- Salmon – You definitely want sushi-grade salmon and the freshest fish you can find, since it’s not cooked in this easy sushi recipe.
- Japanese mayonnaise – Kewpie is a popular, easy-to-find brand, but there are others as well.
- Wasabi paste – Combine wasabi paste with the Japanese mayo, for a creamy, spicy marinade for the salmon. You can also make a dipping sauce out of these ingredients!
- Sesame seeds – Optional, but they add a nice bit of flavor and texture to the sushi burrito.
- Vegetables – This sushirrito is rolled with baby spinach, microgreens (such as radish), avocado, cucumber, carrots, and shredded purple cabbage.
Sushi Burrito Variations
Just like with traditional sushi, there are many variations and possibilities when it comes to making a sushi burrito. Truly, you can fill your sushirrito with any of your favorite sushi fillings. Here are a few common and popular variations:
- Tuna Sushi Burrito. Swap the salmon for sushi-grade tuna if that’s your preference.
- Dragon Roll Burrito/Shrimp Tempura Sushirrito. A dragon roll is one of my favorite sushi recipes and it’s easy to turn it into a sushi burrito. Instead of adding the avocado on the outside, you’ll want to put it inside but otherwise the ingredients can stay the same. You can also just use shrimp tempura with any other fillings you want.
- Crab Sushi Burrito. I’ve always liked imitation crab meat, and it’s an ingredient that is super easy to incorporate into sushi rolls and burritos.
- Chicken Sushi Burrito. Not a fan of raw fish? No worries – a popular variation on this dish includes chicken instead. Just cook up some chicken breast with your favorite teriyaki sauce (or another marinade), slice it into thin pieces, and add it to the burrito.
- Vegetarian/Vegan Sushi Burrito. Alternatively, you can also make a vegetarian sushirrito by using tempeh or tofu. If you want to make it vegan, use vegan mayo.
How to Make Sushi Rice
To make this, or any other sushi recipe, you’ll need to use sushi rice and not regular white rice. Sushi rice is meant to be sticky, which helps the sushi hold its form. It’s also seasoned to add extra flavor to the sushi.
To make sushi rice you’ll need:
- Sushi rice – Short grain sushi rice is what you’ll need. Rinse it first to remove excessive starches.
- Rice vinegar – Rice vinegar adds a lightly bright and tangy flavor to the rice.
- Fine sea salt
Prepare the rice according to the manufacturer’s instructions, then spread the warm rice out in a large bowl. Whisk the other ingredients together, pour over the warm rice, and fold in with a wooden spatula. It’s best to use a cutting motion to avoid smashing the rice.
Be sure to prepare the sushi rice in advance so it has time to cool before making your sushi burrito.
How to Make a Salmon Sushi Burrito
This is a fun, easy sushi recipe. Here’s what you’ll need to do!
- Prepare the salmon. Whisk the mayo and wasabi together, then combine this with the salmon. Set aside.
- Prepare the nori. On a sushi mat, join two square sheets of nori together, to form 1 longer rectangle – wet a 1″ strip of one edge with water and overlap the other nori sheet, to help them stick together. The rough sides should be facing up.
- Add the sushi rice. Use your fingers to spread a cup of the sushi rice in an even layer, onto half of the rectangular nori sheet. Sprinkle with the sesame seeds if using.
- Add the fillings. Layer the salmon and vegetables over the rice.
- Roll the nori. Carefully, yet firmly, roll the nori over the fillings – rolling it away from yourself like a burrito.
- Wrap in parchment (optional). If you want to make this a fun hand-held entree that packs well, roll the burrito tightly in some parchment paper, and then twist the ends.
- Cut the burrito. Cut the burrito in half, with or without the parchment paper wrap, with a sharp knife.
- Repeat. Repeat with the remaining 2 sheets of nori and other ingredients.
- Serve. Serve with soy sauce or your preferred dipping sauce.
Tips for Success
Here are a few tips for making the best sushi burrito.
- Wet your fingers when working with the rice. Sushi rice is sticky and it’ll want to stick to your fingers. I like to keep a little dish of water to dip my fingers in when pressing the rice on the nori. It’s also helpful to keep a damp towel nearby, for wiping your hands.
- Don’t overstuff the center. Since these sushi burritos are way bigger than your average sushi roll, you can add a LOT more stuff. And you definitely want to add enough that you’re not just biting into rice and seaweed. But like with any burrito, it’s important to not overstuff to the point that it won’t close. You always don’t want it to rip.
- Use a sharp knife. The easiest way to guarantee a clean cut of sushi? Use a clean, very sharp knife.
What To Serve With a Sushirrito
I keep it pretty classic and dip my sushi burritos in soy sauce – plus I love to add pickled ginger.
Blake, however, always likes some wasabi. If you like that too, make a spicy mayo like what the salmon is mixed with. Just combine 4-5 tablespoons of Japanese mayo with a teaspoon of wasabi.
Can These Be Made in Advance?
You can make sushi burritos a few hours in advance, which is perfect for packing a lunch! However, keep in mind that these are made with raw fish and the avocado can brown easily, so I do not recommend making them any sooner than that. You’ll also want to make sure to keep them chilled, in an airtight container.
If you choose other fillings, like chicken or tempeh, go ahead and make the night before.
More Asian-Inspired Recipes:
- Pad Woon Sen
- Yaki Udon
- Honey Walnut Shrimp
- Hunan Beef
- Thai Drunken Noodles
- Egg Roll in a Bowl
- Pineapple Fried Rice
- Vietnamese Noodle Salad with Pork
- Easy Korean Beef
- Salad Ramen
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- 2 tablespoons Japanese mayonnaise
- 1 teaspoon wasabi paste
- 4 to 6 ounces raw sushi-grade salmon, thinly sliced
- 4 sheets toasted nori
- 2 cups cooked sushi rice cooked according to package instructions
- 2 tablespoons sesame seeds optional
- 3 cups fresh baby spinach
- 1 avocado thinly sliced
- 1 Japanese cucumber peeled and julienned
- 1 carrot peeled and julienned
- 1 cup finely shredded purple cabbage
- ½ cup microgreens such as radish
For the Rice
- 2 cups cooked Japanese short grain sushi rice cooked according to rice cooker manufacturer directions
- 2 teaspoons rice vinegar
- 2 teaspoons sugar
- 2 teaspoon fine sea salt
- In a medium bowl, whisk together the mayo and wasabi. Add the salmon and gently mix to coat evenly. Set aside.
- To assemble the burrito: On a sushi mat, join two square sheets of nori together, to form 1 longer rectangle – wet a 1″ strip of one edge with water and overlap the other nori sheet, to help them stick together. The rough sides should be facing up.
- Add 1 cup of the prepared rice to the nori sheet and use your fingers to spread it out into an even layer, onto half of the rectangular nori sheet. Sprinkle with 1 tablespoon of sesame seeds, if using.
- Layer spicy salmon, carrots, cucumbers, avocado, baby spinach, microgreens, and cabbage over the rice.
- Gently lift the side of the nori and carefully fold it over the fillings, using your fingers to roll it away from yourself as you would while making a burrito.
- Place seam side down. Using a very sharp knife, cut each burrito in half. Repeat the whole process to create another burrito. (If you'd like to make this a fun hand-held entree that packs well, roll the burrito tightly in some parchment paper, and then twist the ends. Then cut in half.)
- Serve immediately with soy sauce for dipping. I also like to offer pickled ginger. If you'd like some creamy wasabi sauce, combine 4-5 tablespoons of Japanese mayonnaise with 1 teaspoon of wasabi, add a pinch of salt, and mix well.
How to Make Sushi Rice
- In large bowl, spread out the cooked, warm rice.
- In a small bowl, whisk the vinegar, sugar, and salt.
- Drizzle the vinegar mixture over the still-warm rice and quickly fold the rice with a wooden spatula. Be careful to not smash the rice. Rather, use more of a cutting motion.