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.
What's in this post
Sushi Burrito Ingredients
A full printable recipe card can be found at the end of this post with recipe ingredient measurements and method.
- Carrot: Coarsely grated or finely julienne.
- Lettuce: Iceberg, Cos, or other crisp lettuce.
- Cucumber: Cut into long thin strips with the seeds removed.
- Mayonnaise: I use Japanese Kewpie mayonnaise, you could use homemade mayonnaise or other store bought egg mayonnaise.
- Sushi Rice: Cooked and seasoned short grain rice. Follow my instructions to make sushi rice in a rice cooker.
- Pickled Ginger: Pink or red pickled ginger like you have with sushi and sashimi.
- Chicken Katsu: Panko crumbed chicken schnitzel.
- Salsa: Store bought tomato salsa, heat preference up to you.
- Corn Chips: Add a lovely crunch and touch of saltiness.
- 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.
- Grilled Chicken
- Teriyaki Chicken
- Tori Karaage
- Teriyaki Beef
- Seasoned Ground Beef
- Grilled Beef (yakiniku)
- Shredded Beef, Pork, or Chicken
- Chashu Pork
- Tuna - canned
- Tuna - raw (sashimi grade)
- Spicy Tuna
- Salmon - canned
- Salmon - raw (sashimi grade)
- Crab Stick/Surimi
- Prawn/Shrimp Tempura
- Beer Battered Mushrooms
- Flavoured Tofu
- Refried Beans
- Baby Spinach
- Butter/Bibb/Boston Lettuce
- Red Cabbage
- Pickled Cucumbers
- Pickled Daikon
- Purple/Blue Corn Chips
- Lotus Chips
- Teriyaki Sauce
- Hot Sauce
- Sour Cream
- Cream Cheese
- Grated Cheese
- Chile Con Queso
- Spicy Mayonnaise
- Sour Cream
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.
Besides going by the name sushi burrito, they are also known as sushirrito and buredo. Both sushirrito and buredo are names of restaurants where it is their specialty.
- 2 nori sheets
- 1 cup sushi rice
- 4 slices chicken katsu (see ingredients below)
- ½ carrot | coarsely grated
- ½ cup chopped iceberg lettuce
- ¼ Lebanese cucumber | deseeded and cut into strips
- 2 tablespoons guacamole | or slices of avocado
- 4 - 5 corn chips
- mayonnaise | to taste
- pickled ginger | to taste
- tomato salsa | to taste
- 1 chicken breast fillet
- 3 tablespoons plain/all-purpose flour
- 1 egg | beaten
- 1 tablespoon water
- 1 cup panko crumbs
- Firstly make the sushi rice by following my sushi rice recipe.
- While the rice is cooking make the katsu chicken. You will only need ¼ of the chicken katsu per sushi burrito.Cut the chicken breast in half through the middle to create two large flat pieces of chicken breast. Pound lightly with a meat mallet.
- Place chicken in a zip lock bag with the flour. Zip the bag shut and shake to cover the chicken pieces completely with flour.You could also use a container with a tight lid. The shake method saves your fingers from getting messy.
- In a medium bowl whisk egg and water with a fork.
- In medium to large shallow bowl place panko crumbs. (I use shallower bowls than mixing bowls as it makes crumbing and coating easier.)
- Using a fork remove a piece of chicken from the zip lock bag, shaking excess flour off.Coat the chicken thoroughly in the egg coating. Let any excess coating drip from the tender.Place the piece of chicken in the panko crumbs. Using your hands cover the chicken completely in the mixture, pressing the crumbs on.Place coated chicken on a plate while you crumb the other piece of chicken.
- Heat 1.5 cm/? inch of oil in a large frying pan or skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown and cooked through.
- Place cooked chicken on a cake rack (without paper towel) to cool. Once the chicken katsu has cooled cut into slices.
- While the rice and chicken are cooling prepare other filling ingredients
Sushi Burrito Assembly
- 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 stop sticking, spread sushi rice over half of the nori sheet.
- Place filling ingredients in layers on top of the sushi rice.
- Once all the filling has been placed on the rice 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.
- Grab the bottom edge of the bamboo rolling mat and place your fingers on top of the filling to hold it in place.
- Start to carefully bring the bamboo mat up and over the filling. This will start the rolling process.
- Continue moving the bamboo mat up and over the sushi burrito while rolling. Shape and form the roll as you go under the mat.
- Roll until the nori had completely wrapped and sealed with the wet edge to form the sushi burrito.
- Cut the sushi burrito in half to serve.
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.