Sushi burritos, also known as sushirritos, are a trendy and delicious fusion of sushi and burritos, offering a portable and fun way to enjoy your favorite sushi ingredients. These oversized rolls are filled with fresh veggies, protein, and sushi rice, wrapped in nori, making them perfect for lunch or a quick dinner. In this guide, we’ll walk you through how to make these scrumptious sushi burritos at home.
Ingredients
For the Sushi Rice:
- 1 ½ cups sushi rice
- 3 cups water
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Fillings:
- 2 sheets nori (seaweed)
- 1 avocado, sliced
- 1/2 cup matchstick carrots
- 1/2 cup cucumber, julienned
- 1/2 cup purple cabbage, shredded
- 1/2 cup cooked shrimp, crab meat, or tofu (for a vegetarian option)
- 1/4 cup spicy mayo (mix mayonnaise with sriracha to taste)
- Optional toppings: sesame seeds, pickled ginger, or kimchi
Cooking Instructions
Step 1: Prepare the Sushi Rice
- Rinse the sushi rice under cold water until the water runs clear. This removes excess starch.
- In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat.
- Once boiling, cover with a lid and reduce heat to low. Simmer for 15 minutes or until all water is absorbed.
- Remove from heat and let it sit covered for an additional 10 minutes.
- In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm rice and gently fold it in using a wooden spoon. Allow it to cool to room temperature.
Step 2: Assemble the Sushi Burrito
- Place two sheets of nori on a clean surface or bamboo mat, overlapping them slightly and wetting the edges to stick them together.
- Wet your hands to prevent sticking and grab about 1 cup of sushi rice. Spread it evenly over the nori, leaving about 1 inch at the far edge.
- Drizzle spicy mayo over the rice if desired.
- Layer your choice of fillings in the center: avocado slices, carrots, cucumber, cabbage, and your protein of choice.
- Carefully roll the nori away from you while tucking in the fillings tightly. Use water on the bare edge of the nori to seal it as you finish rolling.
Step 3: Serve
- Cut the sushi burrito in half with a sharp knife or serve it whole.
- Enjoy with soy sauce for dipping!
Cooking Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: Approximately 50 minutes
Nutritional Information
This recipe yields about 2 large sushi burritos. Here’s an approximate breakdown of nutritional information per burrito:
| Nutritional Component | Amount per Burrito |
|---|---|
| Calories | 450 |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Cholesterol | 40 mg |
| Sodium | 600 mg |
| Total Carbohydrates | 60 g |
| Dietary Fiber | 6 g |
| Sugars | 5 g |
| Protein | 15 g |
Tips and Notes
- Make Ahead: Prepare the sushi rice and fillings in advance for quick assembly during busy days.
- Storage: Sushi burritos are best eaten fresh but can be stored wrapped in parchment paper in the fridge for up to one day. They may become soggy if stored longer.
- Customization: Feel free to experiment with different proteins like smoked salmon or even vegetarian options like marinated tofu or tempeh.
Final Thoughts
Sushi burritos are not only fun to make but also allow for endless customization based on your preferences! They’re perfect for meal prepping or impressing guests at casual gatherings.For more mouth-watering recipes like this one, be sure to purchase our eBook filled with delicious dishes! Plus, don’t miss out on pre-ordering our new cookbook “Deliciously Fit,” featuring weight loss-friendly meals that are both healthy and flavorful! Transform your cooking experience today!
