Sushi Burrito (Sushirrito)

Sushi Burrito, yes they are a thing! By following my step by step instructions making them at home is super easy, and you'll love my katsu chicken version. I also share lots of alternative filling ideas too.

You may not have heard of a sushi burrito before. They're not really a thing in Australia, a couple of restaurants tried, but they didn't really catch on. They're more common in the USA where they were created by Peter Yen of Sushirrito in San Francisco.

Even though they haven't become a craze in Australia, it doesn't mean that they aren't fun and tasty. What's not to love about a supersized love child of Japanese and Mexican cuisine? They are massive and a complete meal on their own.

Below has you covered for everything you need to know to DIY sushi burritos. Plus do look at my sushi rice recipe. Also my hosomaki recipe which dives a little more deeply into nori and rolling.

Sara xxx

What's in this post

• Sushi Burrito Ingredients
• Alternative Filling Suggestions
• How to Make Sushi Burrito
• How to roll a Sushi Burrito
• Sara's Top Recipe Tips
• Printable Recipe

Sushi Burrito Ingredients

A full printable recipe card can be found at the end of this post with recipe ingredient measurements and method.

1. Carrot: Coarsely grated or finely julienne.
2. Lettuce: Iceberg, Cos, or other crisp lettuce.
3. Cucumber: Cut into long thin strips with the seeds removed.
4. Mayonnaise: I use Japanese Kewpie mayonnaise, you could use homemade mayonnaise or other store bought egg mayonnaise.
5. Sushi Rice: Cooked and seasoned short grain rice. Follow my instructions to make sushi rice in a rice cooker.
6. Pickled Ginger: Pink or red pickled ginger like you have with sushi and sashimi.
7. Chicken Katsu: Panko crumbed chicken schnitzel.
8. Salsa: Store bought tomato salsa, heat preference up to you.
9. Corn Chips: Add a lovely crunch and touch of saltiness.
10. Guacamole: Store bought or homemade, you could also use sliced avocado.

You will also need nori sheets for this recipe. Unlike sushi where you use half, three quarters, or a whole nori sheet (depending on the sushi you are making), for this recipe you will need two sheets per roll.

Alternative Filling Suggestions

As much as I love my chicken filling combination there are hundreds of combinations you can try. You are only limited on what to put in by your imagination.

I do have one rule I think is worth following. As they are a fusion of both Japanese and Mexican cuisine try and make sure that the end result is influenced by both.

How to Make Sushi Burrito

Scroll to the bottom of the page for a printable version of this recipe.

Firstly prepare your sushi rice, cook the chicken katsu, and prepare the other fillings.

Lay two sheets of nori, rough side facing up, on two bamboo rolling mats. Using a wet finger dampen the top edge of one nori sheet, then join it to the other nori sheet. This will create one large nori sheet.

Using wet fingers, to help stop the rice from sticking to you, spread the sushi rice over half of the supersized nori sheet.

Then start layering the fillings on top of the sushi rice. Try to keep wet ingredients and sauces more towards the centre.

Be careful with the amount of filling you use. A very generous amount of filling may mean that it won't roll and seal properly. This means that it may end up falling apart on you when you try to eat it or when cutting it in half.

How to roll a Sushi Burrito

Rolling a sushi burrito uses the same steps as rolling sushi or hosomaki.

Note: Bamboo mats (makisu) are cheaply purchased online and readily available at most supermarkets in the Asain food section. Alternatively use a clean tea towel that has been folded into quarters or a flexible clean placemat.

Step 1: As with making sushi you will need to dampen the top edge of the nori sheet with a finger or pastry brush. Be careful not to use too much water or the nori will start to break down.

I find that using a wet finger delivers the right amount of water without the nori disintegrating.

Step 2: Grab the bottom edge of the bamboo rolling mat and place your fingers on top of the filling to hold it in place. This saves the filling slipping out and moving around while you commence the roll.

Step 3: Start to carefully bring the bamboo mat up and over the filling. This will start the rolling process.

Step 4: Continue moving the bamboo mat up and over the sushi burrito while rolling. Shape and form the roll as you go under the mat.

Step 5: Roll until the nori had completely wrapped and sealed with the wet edge to finish the roll.

Sara's Top Recipe Tips

Careful with the filling: I often make the mistake of adding too much filling, it's easy to do. If you are way too generous with the filling it won't hold together and will fall apart when eaten.

They are bigger than you think: The photos really don't show how big these babies are. One will satisfy you as a main meal. For lunch, you may want to share one if you aren't a big eater.

Can they be made ahead of time? Just like sushi you can make these ahead of when you want to eat them. Wrap them in some parchment paper and place them in the fridge until needed. They are also great to take to work for lunch.

How long do they keep? They are best eaten on the day of making, but will last for a couple of days in the fridge. Though you can prepare all the filling ingredients the day before and then simply assemble them when you are ready.

Printable Recipe