I’m ending my 4-part sushi series with something fabulous, you guys! If you’ve never had a Sushi Burrito, you are in for a treat! These are so easy to make and so delicious.
Whoever thought to pack more fresh goodness into some nori and make a burrito-sized sushi roll is a genius. These are perfect for lunch and I love that you can eat these while on the go. I had so much fun experimenting with different fillings, so I encourage you to do the same. For this sushi burrito, I really love the combination of fresh pineapple and sushi-grade fish. I used salmon and tuna, but you can use whatever sashimi is your favorite.
Just remember to keep your ingredients colorful, like a rainbow, and have fun experimenting with different fruit, veggie, and fish combinations. You could even try a low-carb version of this recipe by substituting the rice with avocados. Like I said, this recipe is extremely versatile.
Before we get to the recipe, here is some key information you need to know when making sushi at home.
To make sushi at home, you’ll need to purchase sushi-grade fish. To do this, I recommend getting to know your local fishmonger. If you don’t know where to start, ask someone behind the seafood counter at your local grocery store, or if you have a Japanese market in your area, you can start there as well. I buy my sushi-grade fish in Madison, Wisconsin from a Japanese market.
Because you are eating the fish raw, do make sure you are buying sushi-grade fish. If you have a long drive back home from where you buy the fish, be sure to bring a cooler in your car so you can keep the fish cold and immediately put the fish in your refrigerator when you get home. You’ll want to use the fish within a day or two.
With just one trip to your local Asian market or Japanese grocery store, you can pick up the rest of the ingredients you’ll need to make these sushi burritos:
1) Japanese rice vinegar powder: This is a must have to mix in with your cooked rice and yields a delicate, tangy flavor. Generally, you will use one packet (2.64 oz.) with 4 cups of cooked rice. This is usually indicated on the packet itself, so simply read the instructions.
2)Premium-grade Japanese (medium-grain) rice: Moist, clingy, and flavorful; this is the preferred rice for making sushi.
3) Sushi-grade tuna: Reasons as mentioned above.
4) Japanese mayonnaise: You can find this at any Asian market. Do not use regular mayonnaise that you buy from the grocery store. Japanese mayonnaise has a lighter taste and is what you should be using for this recipe.
5) Sriracha, sesame oil and a lemon: You will use these ingredients to make your spicy mayonnaise sauce for the roll.
6) 2 ripe avocados: These will be sliced open lengthwise and sliced into strips.
7) Bamboo rolling mat: I like to wrap mine in clear plastic wrap before working with it. This helps to keep the rice from sticking and just keeps the process cleaner.
8) Nori (dried seaweed sheets): Make sure to buy sushi nori, and not roasted nori as this version is salted.
9) Soy sauce: Used for dipping sushi and sashimi. I prefer low-sodium soy sauce.
10) Japanese pickled ginger: This condiment is made from tender, young ginger roots and is eaten in slivers between different varieties of sushi to cleanse the palate.
11) Wasabi (powdered horseradish): Applied on the rice and mixed in with soy sauce, this ingredient is essential for the full sushi-eating experience.
Now that you have your ingredients, it’s time to get started on these sushi burritos. I love finding ways to make my time in the kitchen easier. My greatest tip? Using the KitchenAid® Stand Mixer fitted with the flat beater to mix together the rice for this dish, because it does all the work for you and thoroughly combines the spices into the rice. Simply place your warm cooked rice into the bowl of your Stand Mixer, sprinkle in half of the powdered sushi flavoring and mix together on a medium speed (4 or 6). Add more seasoning as needed.
When making sushi at home, you need a very sharp, good quality knife. That’s why I love to use the knives from my KitchenAid® 7pc Professional Series Cutlery Set. They’re super sharp, since they are forged and designed from German steel. And I got mine in a Candy Apple Red die cast block. It comes in a variety of other colors, like Raspberry Ice, Sugar Pearl Silver, Onyx Black, and Frosted Pearl White, so you can pick the color that best matches your style.
I used the Chef’s Knife from the Cutlery Set to cut my sushi-grade fish. When cutting your sushi-grade fish, you’ll want to slice the fish against the grain, in one swift motion, and at a slight angle. You don’t have to worry about slicing your sushi-grade fish perfectly because, for this recipe, you just need thin strips to lie inside the burrito, and when all the ingredients are rolled up together, it will look gorgeous no matter what!
Once you have the rice and your sushi-grade fish prepared, you’ll want to make the spicy mayonnaise. Using a small mixing bowl, add in 4 tablespoons of Japanese mayonnaise, 3 to 4 teaspoons of Sriracha (depends on how much heat you want), 1 teaspoon of sesame oil and 1 teaspoon of fresh lemon juice. Mix together and set aside. You will use this mixture on the inside of your sushi burrito, which adds great flavor to the entire dish.
Now you are ready to make your sushi burritos. Place a bamboo rolling mat in the center of a clean, flat work surface. Next, place two pieces of nori on the bamboo mat and connect the two sheets with just a dab of water. Starting with about a 1/2 cup of seasoned sushi rice, cover the bottom sheet of the nori with rice, leaving the top sheet of nori free from any ingredients. This will make rolling up the sushi burrito easier. Spread the rice evenly over the bottom sheet of nori with your fingers, then sprinkle roasted sesame seeds over the top of the rice if desired.
Spread some spicy mayonnaise on top of the rice layer.
Then start to lay in your fresh veggies, fruit and sushi-grade fish.
The order doesn’t really matter, but I like to place the sliced pineapple strips and sushi-grade fish last.
Then, using the bamboo mat on the end closest to you, roll from the bottom up and over the ingredients (like you’re rolling a sleeping bag), pressing down gently but firmly to make the fillings stay in. As you continue to roll, pull the mat up and straighten it so that it doesn’t get caught in the roll. Continue until you have completed the burrito and continue rolling to close it completely. Squeeze together gently again one last time to ensure the roll is secure. I encourage you to watch this video (above) to visualize how this sushi burrito is rolled up – it’s very easy once you see it done!
Slice your sushi burrito in half and serve with soy sauce, Japanese pickled ginger and wasabi, if desired.
Thank you so much for joining me on this sushi series! I had a lot of fun making these recipes for you, and I simply cannot wait to see your take on this and all of the other recipes in this series. Happy sushi burrito making!
Share your take on this Sushi Burrito recipe on Instagram using #MadeWithKitchenAid for a chance to be featured.
Makes 4-5 servings
For the sushi grade rice
1 packet Japanese rice vinegar powder
4-5 cups premium grade Japanese (medium-grain) rice, cooked
For the spicy mayonnaise
1/3 cup Japanese mayonnaise
2-3 teaspoons sriracha sauce
1 teaspoon roasted sesame oil
1 teaspoon fresh lemon juice
For the sushi burritos
1 package nori (you will use 8-10 sheets)
Small bowl of water, used to connect the nori sheets together
2-3 cups mâche rosettes or shredded green leaf lettuce
1-2 carrots, julienned or shredded
1/2 red bell pepper, cut into strips
1 large cucumber, julienned or shredded
1 daikon radish, sliced
1 cup red cabbage, shredded
4-5 pineapple strips
5-6 ounces of sushi-grade fish (tuna, salmon or yellowtail, or whatever you want to use)
Japanese Pickled Ginger
Wasabi (powdered horseradish)
Place your warm cooked rice into the bowl of your KitchenAid® Stand Mixer fitted with the flat beater. Sprinkle in half of the powdered sushi flavoring and mix together on a medium speed (4 or 6) for a minute or two. Taste and add more powdered sushi flavoring if desired.
Use the Chef’s Knife from your KitchenAid® 7pc Professional Series Cutlery Set to cut your fish. Working on a clean, flat cutting board surface, slice your sushi-grade fish against the grain, in one swift motion, and at a slight angle. Slice your fish into long strips (or any size strips) and set aside.
Using a small mixing bowl, mix together the Japanese mayonnaise, Sriracha, sesame oil and fresh lemon juice to create the spicy mayonnaise.
Place a bamboo rolling mat in the center of a clean, flat work surface. Place two nori sheets on the bamboo mat and connect the two sheets with just a dab of water. Starting with about a 1/2 cup of seasoned sushi rice, cover the bottom sheet of nori with the rice, leaving the top sheet of nori free from any ingredients. This will make rolling up the sushi burrito easier. Spread the rice evenly over the bottom sheet of nori with your fingers, then sprinkle roasted sesame seeds over the top of the rice, if desired.
Spread some spicy mayonnaise on top of the rice layer and then start to lay in your fresh veggies, fruit and sushi-grade fish. The order doesn’t really matter, but I like to place the sliced pineapple strips and sushi-grade fish last. Then, using the bamboo mat on the end closest to you, roll from the bottom up and over the ingredients (like you’re rolling a sleeping bag), pressing down gently but firmly to make the fillings stay in. As you continue to roll, pull the mat up and straighten it so that it doesn’t get caught in the roll. Continue until you have completed the burrito and continue rolling to close it completely. Squeeze together gently again one last time to ensure that the roll is secure.
Slice in half and serve with soy sauce, Japanese pickled ginger and wasabi, if desired.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*