These Sushi Burritos are a game-changer for sushi lovers! They’re incredibly easy to make, a great way to get a bunch of goodness into your body, and they’re such a fantastic meal-prep lunch!
I’m currently running a “Meal Prep Lunches” recipe series on Instagram because I know how challenging it is to decide what to have for lunch, especially for on-the-go or packed lunches. Many people opt for a “meal-deal” on their lunch break, and while I do appreciate a good meal-deal, the costs do add up. So, I’ve volunteered as tribute (hey, Hunger Games fans!) to create some meal-prepable lunches that are nourishing, delicious, and fun!
Episode eight of the ten-part series featured these Sushi Burritos, and it’s my favorite one so far. They’re incredibly easy to prep, and who wouldn’t want sushi as a weekday work lunch!?
They encompass all the components and flavors of sushi but are made with minimal effort and no fancy sushi-making tools. I’ll probably never make regular sushi again, and once you make these and see how easy they are and how scrumptious they taste, I don’t think you will either!
Another aspect I love about sushi burritos is that they provide a balanced meal: carbs from the rice, protein from the salmon (or other protein of your choice), healthy fats from the avocado, and a good dose of vegetables! Not to pat myself on the back, but they’re incredible. Now, let me show you how to make your new favorite meal: Sushi Burritos.
Why you’ll love these sushi burritos:
- It’s sushi. Duh.
- They’re super duper easy to make.
- They’re allergen-friendly.
- Can be made vegan.
- They’re customizable: switch out the grain, protein and veg to suit your taste.
- They’re gluten-free, nut-free, dairy-free, egg-free and refined sugar-free.
- They’re well-balanced: carbohydrates, protein, healthy fats and micronutrients from the veg.
- They’re filling and very satiating!
- They’re good for your soul and your body.
Ingredients needed:
I’ve listed the five ingredients below, as well as some substitutions just below this section. To see the measurements and full recipe, scroll to the recipe card at the bottom of this page!
Nori: Nori, the delicate and flavorful seaweed commonly used in sushi, is packed with vitamins, minerals, and that unmistakable umami taste. Nori not only wraps your sushi rolls beautifully but also contributes a hint of oceanic goodness to each bite.
Sushi Rice: The foundation of any outstanding sushi dish. Seasoned with a perfect balance of rice vinegar, maple syrup, and salt, it provides the ideal base for holding together the delicious flavors within your sushi rolls and helps keep you full for hours.
Salmon: A prized ingredient in sushi, fresh and high-quality salmon brings a rich, buttery texture and a burst of omega-3 fatty acids to your dish. I use smoked salmon.
Cucumber: Crisp and refreshing, cucumber adds a satisfying crunch to your sushi rolls. Its mild flavor complements the other ingredients, providing a cooling contrast to the warmth of the rice and the richness of the fish.
Carrots: Carrots bring a natural sweetness and a delightful crunch to your sushi rolls. When julienned or grated, they not only add color but also contribute a slightly earthy note, enhancing the overall balance of flavors in your dish.
Avocado: Creamy and velvety, avocado is a versatile ingredient that adds a luxurious texture to your sushi rolls. Its buttery consistency pairs well with the other components, creating a harmonious blend of flavors. Additionally, avocado imparts a nutritional boost, making your sushi not only delicious but also nourishing.
Sriracha: For those who crave a spicy kick, sriracha is the perfect condiment to elevate your sushi experience. Read below for other flavor booster ideas!
Substitutes & Variations:
Grain: You can pretty much use any grain; however, sushi rice is favored because of its stickiness. You could use any other rice or even quinoa, just be aware that it won’t stick together as well as sushi rice.
Protein: Salmon is my protein of choice, but you can use fresh tuna, cooked prawns, canned tuna, or smoked fish. You can even make vegan sushi burritos by using firm tofu or tempeh. You can also make simple vegetable sushi burritos, but they will be lower in protein and less filling.
Vegetables: Other than cucumber and carrots; fresh bell pepper, spinach, sauteed mushrooms, and radishes work a treat.
Extra flavor: Elevate the flavor of your sushi burritos with a combination of sauces like sriracha, soy, teriyaki, or spicy mayo. Incorporate pickled vegetables for tanginess, sprinkle toasted sesame seeds or crispy onions, and introduce heat with jalapeños, chili flakes, or wasabi.
Equipment needed:
As mentioned before, you don’t need any fancy equipment! Just a knife to cut your burrito in half and some parchment paper to wrap up your burritos or an airtight container.
How to make sushi burritos:
Here is a detailed summary of how to make these sushi burritos, I’ve also included some photos and you can watch the recipe video here. At the bottom of this page is a summarised version that can be printed.
Step 1: Make your sushi rice
Start by making your sushi rice (skip this if using ready-made sushi rice). To do this, soak your sushi rice for 30 minutes and then rinse it well until the water runs clean. Bring 2 cups of water to a boil, add in your sushi rice, and then bring it to a boil.
Turn down the heat to a simmer then cover with a lid and leave for 10 minutes. DON’T STIR. Leave the rice to cool down and then add in rice vinegar and maple syrup or sugar and some salt to taste.
Step 2: Prep your veg
Thinly slice, julienne, or grate your vegetables and slice your avocado.
Step 3: Assemble
Take two nori sheets per burrito, use some water to slightly wet the edge of one sheet (rough side of the nori facing up) then place the edge of the second sheet and press the edges together so that they stick together and form one big nori sheet.
Take a quarter of the rice and spread it out over one side of the nori. Use a wet spoon to press the sushi rice down tightly into a square shape.
Lay down your salmon or protein of choice followed by the veg and avocado then add a drizzle of sriracha or sauce of choice.
Step 4: Roll your sushi burrito
Take the edge of the nori on the side where the filling is and fold it over, then start rolling away from you, tucking in the filling. Continue rolling, squeezing the filling tightly so that everything sticks together. When you get to the other edge, wet the edge again, then continue rolling and place the sushi burrito seam-side-down so that the edge seals.
The ends of your burrito will be open, but that’s okay because all the filling should stay inside if rolled tightly enough.
Step 5: Wrap up your burrito
Slice your burrito down the middle (I do a diagonal cut because I like the look of it). Cut a large square of parchment paper then place your burrito in the middle, fold the sides of the paper
(where the edges of your burritos are) into the center and then roll to completely close your burrito. Alternatively, you can just wrap the sushi burrito in foil or store in an airtight container. Or you can eat it immediately if it’s not for meal prep.
Step 6: Enjoy
You can enjoy your sushi burrito as is or dip in some soy sauce.
How to store sushi burritos:
Refrigeration: For optimum freshness, wrap your sushi burrito in parchment paper, foil, or plastic wrap and store it in an airtight container. Make sure to keep the sushi burritos chilled for as long as possible. If you are taking them on the go, they will be fine at room temperature for up to three hours.
They should be safe to eat for up to 4 days if stored correctly in an air-tight container, but make sure to check the expiry date on your salmon or fish and follow that as guidance. Be aware that your avocado may turn brown. To avoid this, you can drizzle some lemon juice over the avocados before adding them to the burritos; this should slow down the browning.
Freezing: I would not recommend freezing your sushi burrito, as the texture and flavors may be altered after thawing.
faq
How do you make perfect sushi rice?
Soak your sushi rice for 30 minutes and then rinse it well until the water runs clean. Bring 2 cups of water to a boil, add in your sushi rice, and then bring it to a boil. Turn down the heat to a simmer then cover with a lid and leave for 10 minutes. DON’T STIR. Leave the rice to cool down and then add in rice vinegar and maple syrup or sugar and some salt to taste.
Can I make sticky rice with normal rice instead of sushi rice?
To make regular rice somewhat sticky, opt for short-grain rice, rinse it thoroughly, soak for 30 minutes to 2 hours, and use slightly less water than usual during cooking. Steaming or parboiling the soaked rice before cooking enhances its stickiness. Be cautious not to overcook, as regular rice can become mushy.
How do you stop avocado from going brown?
Squeeze a bit of citrus juice, such as lemon or lime, over the sliced or avocado. The natural acidity in citrus helps slow down the oxidation process and preserves the green color.
What other grains can be used instead of sushi rice?
Experiment with alternatives like quinoa, brown rice, cauliflower rice, forbidden rice, sushi rice blends, barley, farro, or wild rice to diversify the texture and flavor of your burrito. Adjust cooking times and water ratios accordingly, keeping in mind the overall taste balance with your chosen fillings.
What protein can I use for sushi burritos?
Consider grilled chicken, shrimp, tofu, tempeh, crab, egg (tamagoyaki), salmon, or tuna poke, and even tinned tuna to diversify your burrito. You can also make simple vegetable sushi burritos, but they will be lower in protein and less filling.
What vegetables can I use in sushi?
Other than cucumber and carrots; fresh bell pepper, spinach, sauteed mushrooms, and radishes work a treat.
How do I keep sushi burritos fresh?
Wrap each sushi burrito individually in parchment paper, plastic wrap, and foil and place them in an airtight container in the fridge until serving. Remember to check the expiry date on your protein-choice and follow that as guidance.
How can I add extra flavor to sushi burritos?
Elevate the flavor of your sushi burritos with a combination of sauces like sriracha, soy, teriyaki, or spicy mayo. Incorporate pickled vegetables for tanginess, sprinkle toasted sesame seeds or crispy onions, and introduce heat with jalapeños, chili flakes, or wasabi.
more meal prep lunch ideas
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Easy Sushi Burritos
Equipment
Ingredients
- 1.5 cups Uncooked Sushi Rice 4 cups cooked rice
- 8 Nori Sheets
- 300 g Smoked Salmon or other protein
- 2 Carrots
- 1/2 Cucumber
- 1 Avocado
- Sriracha optional
- Optional add-ons see notes
Instructions
To make sushi rice
- To start, soak the sushi rice for 30 minutes and rinse it until the water runs clear. In a pot, bring 2 cups of water to a boil, add the rice, then reduce heat to simmer and cover with a lid for 10 minutes. Let the rice cool and mix in rice vinegar, maple syrup (or sugar), and salt to taste.
Assemble sushi burritos
- While the rice is cooling, thinly slice or julienne the vegetables, and slice the avocado.
- Combine two nori sheets, moistening the edges to stick them together. Spread a quarter of the rice on one side of the nori, pressing it down into a square shape with a wet spoon. Add the salmon, vegetables, avocado, and your optional add-ons.
- Starting from the edge with the filling, fold the nori over and roll away from you, tucking in the filling tightly. Wet the edge again when you reach the other side to seal the sushi burrito. The ends may be open, but if rolled tightly, the filling should stay inside.
- For a visually appealing presentation, slice the burrito in half diagonally. Place the burrito on a large square of parchment paper, fold the sides in toward the center, and then roll to completely close the burrito.
- You can enjoy your sushi burrito as is or dip it in soy sauce for added flavor.
Video
Notes
- Use short-grain rice for stickiness.
- Prevent avocado browning by drizzling with citrus juice.
- Experiment with grains, proteins, and vegetables for variety.
- Enhance flavors with sauces, pickled veggies, and toppings like sesame seeds or crispy onions.