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    Home » Recipes » Chicken

    Sushi Burrito (Sushirrito)

    April 20, 2022 By Sara McCleary Updated April 20, 2022 - This post may contain affiliate links

    Jump to Recipe
    Recipe pinterest pin.

    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.

    Two halves being held by hand.
    Easy Chicken Sushi Burrito

    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

    Contents
    • 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

    Sushi burrito filling ingredients.
    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.
    Nori sheets.
    Nori Sheets

    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.

    Sushi burrito cut in half on a plate.
    Play around with the fillings you use.

    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
    • Tofu
    • Flavoured Tofu
    • Egg
    • Refried Beans
    • Baby Spinach
    • Tomato
    • Avocado
    • Butter/Bibb/Boston Lettuce
    • Corn
    • Red Cabbage
    • Pickled Cucumbers
    • Pickled Daikon
    • Jalapenos
    • Purple/Blue Corn Chips
    • Lotus Chips
    • Teriyaki Sauce
    • Hot Sauce
    • Wasabi
    • 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.

    Wetting the edge of a nori sheet with a damp finger.
    Wetting the edge of a sheet of nori.
    Two nori sheets joined together on a bamboo mat.
    Two nori sheets joined together

    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.

    Rice placed on a nori sheet.
    Spread the sushi rice on the nori sheet first.

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

    Placing filling on the rice.
    Adding carrot & cucumber.
    Placing filling on the rice.
    Adding lettuce & sliced chicken katsu.

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

    Placing filling on the rice.
    Adding mayonnaise, pickled ginger & guacamole.
    Placing filling on the rice.
    Adding corn chips.

    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.

    Wetting the edge of the nori sheet with a damp finger.
    Step 1

    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.

    Starting to form the roll on a bamboo mat.
    Step 2
    Stage two of rolling, moving the bamboo mat over the top of the roll.
    Step 3

    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.

    Completing the formation of the roll with a bamboo mat.
    Step 4
    The completed rolling of the sushi burrito on a bamboo mat.
    Step 5

    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.

    What is a sushi burrito called?

    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.

    Printable Recipe

    Sushi burrito recipe image

    Sushi Burrito

    Recipe Author: Sara McCleary
    Sushi Burrito look like oversized sushi rolls. A fusion of Japanese and Mexican cuisine. Easy to make and extremely filling.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 30 mins
    Total Time 1 hr
    Course Lunch, Main Course
    Cuisine American
    Servings 1
    Calories 1027 kcal

    Ingredients

    • 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

    Chicken Katsu

    • 1 chicken breast fillet
    • 3 tablespoons plain/all-purpose flour
    • 1 egg | beaten
    • 1 tablespoon water
    • 1 cup panko crumbs
    • oil

    Instructions
     

    Sushi Rice

    • Firstly make the sushi rice by following my sushi rice recipe.

    Chicken Katsu

    • 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.

    Notes

    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 the sushi burrito 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.
     
    GENERAL COOK’S NOTES
    All oven temperatures are fan-forced, increase the temperature by 20°C (70°F) for convection ovens.
    All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified.
    1 teaspoon equals 5ml
    1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
    1 cup equals 250ml (Nth America use 237ml)
    4 teaspoons equal 1 tablespoon
    I use the below unless specified in my recipes.
    Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large).
     
    NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

    Nutrition

    Calories: 1027kcalCarbohydrates: 187gProtein: 30gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 182mgSodium: 304mgPotassium: 842mgFiber: 11gSugar: 5gVitamin A: 5932IUVitamin C: 11mgCalcium: 127mgIron: 6mg
    Keyword what is sushi burrito
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
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    Reader Interactions

    Comments

    1. Dallas

      April 22, 2022 at 5:14 pm

      5 stars
      At first you weren't convincing me on this, but the more I thought about it. Yup, making them this weekend.

      Reply
      • Sara McCleary

        April 22, 2022 at 5:24 pm

        Hi Dallas
        That was me at first too, I'm a bit of a sushi purist. But they are fun and tasty.
        Cheers Sara

        Reply
    2. Lucy

      April 22, 2022 at 5:13 pm

      5 stars
      I've never thought of making mega sized sushi before. Now you have my mind thinking about all the different fillings I could use. I want to make one with pulled pork, that would be so good!

      Reply
      • Sara McCleary

        April 22, 2022 at 5:25 pm

        Hi Lucy
        I love the idea of using pulled pork, would be delicious.
        Cheers Sara

        Reply
    3. Lea

      April 22, 2022 at 5:10 pm

      5 stars
      I've eaten these in San Fran, Sushirritos, I thought they were great. Thanks to your reminder we made them for dinner last night. I used rotisserie chicken instead of the chicken katsu which made them a pretty easy meal.

      Reply
      • Sara McCleary

        April 22, 2022 at 5:25 pm

        Hi Lea
        Glad I could jog your memory. Sounds like a great dinner.
        Cheers Sara

        Reply
    4. Yassi

      April 22, 2022 at 5:06 pm

      5 stars
      Nope, hadn't heard of a sushi burrito before, but I am sure going to try it. I does confuse my brain a little, but I'm making them!!

      Reply
      • Sara McCleary

        April 22, 2022 at 5:26 pm

        Hi Yassi
        Do let me know how you go. Even tag me on social media 😉
        Cheers, Sara

        Reply

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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

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