The Fantastic Flavor of Sushi Burritos Using the Simplest Recipe
This dish is a unique and nutritious sushi burrito that combines the flavors of Mexican and Japanese cuisine. This recipe’s main ingredients include rice, pickled ginger, wasabi, tuna, salmon, and nori, all of which are rolled together to resemble wraps.
Apart from to becoming a hot trend in California, these sushi burritos are simple to make at home with my step-by-step directions.
This particular sushi burrito recipe calls for spicy salmon, avocado, sushi rice, and vegetables, but you may change up the fillings to suit your own tastes at any time. This sushi burrito is likely to be a hit, regardless of your preference for typical sushi or creative twists on the recipe.
So why not give it a shot and taste a simple yet fulfilling dish?
Why Are Sushi Burritos So Comforting?
Sushirritos, another name for sushi burritos, are an inventive and entertaining way to eat this popular cuisine. They are basically a giant sushi roll in the shape of a burrito, as the name implies. This culinary trend incorporates the classic tastes of Japanese sushi into a hand-held wrap, making it ideal for meals on-the-go even if it is not true to Mexican or Japanese cuisine.
Mega sushi rolls are stuffed with spicy salmon, seasoned sushi rice, and vegetables in this recipe, but you can easily swap out the ingredients for anything you’d prefer. Cucumber, pickled ginger, and avocado are a few ideas.
All you actually need for a light yet tasty meal is a little soy sauce for dipping into your sushi-rice. This is a fun and yummy take on traditional sushi, even though it may not be a typical dish.
Ingredients Of The Sushi Burrito:
Usually, seasoned sushi rice is used to make the base of your sushirrito. Sushi rice can be made with either standard white rice or brown rice that has been seasoned with sugar, salt, and rice vinegar. Try using quinoa or mashed avocado in place of the rice for a grain-free option.
Give a variety of fresh vegetables, such as bell pepper strips, radishes, avocado, cucumber, carrots, daikon, greens, grated cabbage, grated beets, and microgreens, to give a cool crunch and bright flavors.
Ahi tuna, yellowtail, hamachi, wild salmon, smoked salmon or lox, or baked tofu are some protein-rich options. These protein options will give your sushirrito a filling and nutritious feature.
Add some kimchi, chile sauce, pickled ginger, or fresh herbs to your sushirrito to improve the flavor profile. Your sushi burrito will taste even better with these extras.
With so many options at your grasp, you can customize a sushirrito to suit your preferences and tastes. So go crazy with your imagination and experience the tantalizing blend of Japanese and Mexican flavors in each mouthful of your own sushirrito.
You Are Free To Customize Your Own:
Sushiritos, which combine all the customary ingredients onto a single handy roll, are a delicious twist on traditional sushi. These sushi burritos offer the same delicious taste of sushi but in larger, more manageable amounts, perfect for eating on the go or packing for lunch.
Just like with regular sushi, there are countless ways to fill a sushirrito. To create a unique flavor experience, modify it using your preferred sushi ingredients. To get you started on making your own sushirrito, consider these typical and favored variations:
Sushi Burrito with Tuna:
If you’re more of a tuna person than a salmon person, just replace the fish and enjoy the deep tastes of premium tuna in your sushirrito.
Sushi Burrito with Chicken:
Do you dislike raw fish? Not a problem! Instead, go for a sushi burrito with chicken. For a spicy twist, cook some chicken breast in your preferred marinade or teriyaki sauce, slice it thinly, and add it to your burrito.
Sushi Burrito with BBQ Chicken/Fish:
If you love barbecue, simply swap out the raw fish with thinly sliced boneless chicken or thinly sliced boneless fish from the BBQ. Then, add some lettuce and mayonnaise and enjoy the delicious flavor.
Shrimp Tempura Sushirrito or Dragon Roll Burrito:
Turn your favorite dragon roll into a sushi burrito by stuffing the avocado inside rather than on top. You are welcome to add shrimp tempura and any other fillings you may like.
Sushi Burrito with Crab:
Add the delicious flavor of fake crab flesh to your sushirrito. Due of its willingness to adjust, it is a tasty and simple item to use.
Sushi Burrito—Vegan or Vegetarian:
Tofu or tempeh can be used as a protein alternative for people on a vegetarian or vegan diet. And as a delicious bonus, think about using vegan mayo if you’re going for a vegan option.
Apart from these varieties, you can try a lot of other fillings including grilled chicken, teriyaki beef, seasoned ground beef, canned or raw tuna (sashimi grade), tempura of prawns or shrimp, tofu, flavored tofu, egg, refried beans, and all kinds of other things.
You’ll Need,
Along with some veggies, these sushi burritos are made with a few common ingredients found in Asian cooking and sushi.
Nori: Sushi is wrapped in nori sheets, which are formed of green seaweed. These days, most supermarket stores carry them.
Sushi Rice: Sushi rice is a basic ingredient in sushi and sushi burritos. You may make it with white or brown sushi rice, or for a grain-free option, try substituting quinoa or mashed avocado for the rice.
Salmon/Sardine: Since this simple sushi recipe doesn’t call for cooking the fish, you should definitely use sushi-grade salmon and the freshest available.
Japanese Mayonnaise: While Kewpie is a famous and easily available brand, there are other choices as well.
Wasabi Paste: Mix the Japanese mayo and wasabi paste to create a spicy, creamy marinade for the salmon. These can also be used to make a dipping sauce!
Vegetable: This sushirrito is filled with sliced red & green bell papers, avocado, cucumber, carrots, baby spinach & shredded purple cabbage.
White Sesame Seeds: They are optional, but they give the sushi burrito a fantastic flavor and textural lift.
Ingredients Measurement for 4 Serving,
- 8 tablespoons (1/2 cup) Japanese mayonnaise
- 4 teaspoons wasabi paste
- 16 to 24 ounces raw sushi-grade salmon, thinly sliced
- 4 sheets toasted nori
- 4 cups cooked sushi rice (cooked according to package instructions)
- 12 cups fresh baby spinach
- 2 avocados, thinly sliced
- 2 Japanese cucumbers, peeled and julienned
- 2 carrots, peeled and julienned
- 4 cups finely shredded purple cabbage
- 2 cups thinly sliced red & green bell papers
- 4 tablespoons white sesame seeds (optional)
Take Note,
There are limitless filling alternatives. Traditional fillings would be raw fish, suitable for sashimi. Frozen shrimp tempura, grilled chicken, sautéed chicken, canned tuna, avocado, carrots, yellow bellpaper and cucumber are favorites among my family. I used a lot of vegetables and teriyaki tempeh in this recipe.
Sushi Rice Preparation:
Sushi rice, not ordinary white rice, is what you need to use when making sushi, including sushi burritos. Because sushi rice is meant to be sticky, it helps the sushi maintain its shape. To give the sushi even more taste, the rice is seasoned.
Ingredients for Sushi Rice Preparation:
- Sushi Rice: Use short-grain sushi rice, which is easy to find in supermarkets and Asian markets. Before cooking, thoroughly rinse the rice to remove any excess starch.
- Rice Vinegar: Rice vinegar imparts a lightly sharp and tangy flavor to the rice, enhancing the overall taste of the sushi. Rice vinegar is typically found in the vinegar section of most supermarkets.
- Sugar: Sugar gives it a little bit of sweetness to the rice, balancing the flavors.
- Fine Sea Salt: Sea salt gives the necessary seasoning to improve the flavor of sushi rice.
Sushi Rice Measurement for 4 Serving,
- 4 cups cooked Japanese short grain sushi rice
- 4 tablespoons rice vinegar
- 4 tablespoons sugar
- 4 teaspoons fine sea salt
To Make Sushi Rice for Sushi Burrito, Follow These Instructions:
- As directed by the manufacturer, cook the sushi rice. After cooked, pour the rice into a big bowl.
- Mix the rice vinegar, sugar, and fine sea salt in a separate small bowl, whisking until the sugar and salt are well dissolved.
- Over the hot cooked rice, pour the vinegar mixture. Gently fold the rice and vinegar mixture together using a wooden spatula. To prevent shattering the rice grains, it is preferable using a chopping technique rather than a stirring one.
- Till the rice is thoroughly coated and the vinegar mixture is dispersed all over, keep folding the rice. To avoid overworking the rice and giving it a soggy texture, go with carefully.
- Before using the combined rice for your sushi burrito, let it cool to room temperature. This is an important step because heated rice can make the seaweed, or nori, wet and lose its texture.
- You may make sure that the sushi rice is ready to use while making your sushi burrito by making the sushi rice ahead of time and letting it cool. Sushi rice’s rich and sticky texture will help hold all the mouthwatering fillings together, creating a fulfilling and real sushi experience.
To Prepare a Salmon Sushi Burrito, Follow These Simple Steps:
- Prepare the Salmon: In a small bowl, combine the Japanese mayo and wasabi paste. Add the salmon slices to the bowl and gently mix until evenly coated with the mayo-wasabi mixture. Keep away.
- Preparing the Nori: Take two square nori sheets and connect them together to produce a longer rectangle. Wet a 1-inch strip of one side of the nori sheet with water and overlap it with the other nori sheet, gently pushing to help them stick. The rough sides of the nori should face up. Repeat this process with the remaining pairs of nori.
- Spread the Sushi Rice: Place two supersized nori sheets, rough side up, on two bamboo rolling mats. Wet your fingers with water to keep the rice from sticking to them. Spread a cup of sushi rice in an even layer on half of the rectangle nori sheet. If desired, top with sesame seeds for more taste and texture. Keep wet ingredients and sauces closer to the center of the nori sheet.
- Add The Fillings: Add the salmon pieces and veggies to the sushi rice. Be careful not to overfill the sushi burrito, as it may become difficult to roll it up and seal properly. Some sort of filling is ideal, but make sure it can still be firmly wrapped.
To Roll a Sushi Burrito, Follow These Steps:
- Step 1: Wet the nori sheet’s top edge softly with a moist finger or a pastry brush. Don’t use too much water, as this can cause the nori to break down.
- Step 2: Hold the filling in place by grabbing the bottom edge of the bamboo rolling mat and placing your fingers on top of the filling. This keeps the filling from falling out and shifting around as you roll.
- Step 3: Start rolling by carefully bringing the bamboo mat up and over the ingredients. Use your fingers to mold and form the roll as you go, making sure the items inside are securely packed.
- Step 4: Continue rolling by moving the bamboo mat up and over the sushi burrito while rolling. Apply even pressure to form a tightly rolled burrito. Shape the roll as you go, using the bamboo mat to guide and shape the burrito.
- Step 5: Roll the nori sheet until it is completely wrapped and sealed with the wet edge. The moist edge will act as a seal, holding the sushi burrito together.
- Step 6: (Optional): Wrap with parchment paper. To make the sushi burrito easier to carry or simpler to manage, wrap it tightly in parchment paper. This will keep the burrito together and make it easier to enjoy it on journeys.
Note: If you don’t have a bamboo rolling mat, you can use a clean tea towel folded in quarters or a flexible clean placemat alternatively. The goal is to offer a surface for shaping and rolling the sushi burrito. However bamboo rolling mats are available in the market.
Per Serving Nutrition Facts of This Giant Sushi Burrito,
- Calories: Approximately 380-450
- Carbohydrates: Around 60-70 grams
- Fat: Approximately 10-15 grams
- Protein: About 15-20 grams
- Fiber: Around 5-7 grams
Some Guidelines for Making the Best Sushi Burrito,
- To prepare the salmon, whisk together the mayo and wasabi and combine with the salmon.
- Join two square sheets of nori to form a larger sheet, then place it on a bamboo rolling mat.
- Spread sushi rice on half of the nori sheet and sprinkle with sesame seeds.
- When working with rice, wet your fingers and wipe with a moist towel.
- To make sure that the burrito can be properly rolled and sealed, do not overstuff the middle.
- Use a sharp knife to cut the sushi burrito in half.
- Be careful not to overfill the burrito, since this can cause it to break apart.
- Remember also that the burrito is larger than looks in photos, so one will enough as a main course or can be shared for lunch.
Last but not the list, if you’re bringing sushi burritos to work or college for lunch, you can prepare them a few hours in advance. But avocado browns easily, and raw fish needs to be stored carefully if it’s going to be used. If carrying with you, store refrigerated and cover with an ice pack.
Prepare the sushi rice up to one day ahead of time to save time.
