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How to make a healthy delicious Sushi Burrito with Brown Rice, Avocado, Ahi Tuna (or Tofu or smoked salmon) carrots and kimchi– a fun, healthy and delicious meal! Vegan adaptable and Gluten-free!
Introducing Sushi Burritos (aka Sushirittos) my new favorite healthy lunch. Sushi Burritos are California’s newest food truck trend- a cross between sushi and burritos. Easy to make, these guys are healthy and fun!
What I love about Sushi Burritos!
They are fully customizable and easily made vegan. Today I’ve made sushi rice out of short-grain brown rice, and added ahi tuna, avocado, carrots, cilantro and kimchi – but feel free to keep it vegan by using tofu, or shiitake mushrooms. If raw fish makes, you squeamish, smoked salmon or lox is a great option too. I’ve even made these with tinned sardines. Very flexible.
Ingredients in Sushi Burrito
- Sushi Rice: Seasoned with brown rice with rice vinegar, salt and sugar. Or use regular white sushi rice. You can swap out the rice for quinoa or use mashed avocado to keep it grain-free.
- Veggies Use fresh crunchy veggies like cucumber, carrots, daikon, greens, grated cabbage, grated beets, bell pepper strips, radishes, avocado, microgreens.
- Protein: Ahi ( scroll down for more details) yellow tail, hamachi, wild salmon, smoked salmon or lox, or baked tofu.
- Embellishments: Add Kimchi, chili paste, pickled ginger, fresh herbs to give it a flavorful punch.
How to make a Sushi Burrito
Start by attaching two pieces of nori together by wetting one edge with water, keeping the rough sides up. Overlap by an inch or two.
Spread the seasoned brown sushi rice ( best at room temperature) as evenly as possible.
Add chili paste or sriracha for flavor. TIP: it’s hard to dip the sushi burrito in a sauce, so I put the flavorful sauce inside.
Try adding some of this vegan Mexican Chipotle Mayo, or even sriracha mayo for added creaminess. Super tasty!
Fill with veggies and kimchi. For me personally, kimchi is KEY to the great flavor here. You could also sub-pickled ginger, or pickled veggies or pickled onions — you want the pickled flavor, for sure.
Add fresh ahi tuna, or tofu or your choice of protein.
Best tuna to use?
Whenever you serve Ahi Tuna rare, make sure to use “sushi-grade” tuna. My favorite? Look for Saku Tuna.
What is Saku Tuna:
Ahi tuna or yellowfin tuna, also known as saku tuna, is commonly used to make sushi. Suku means “block” and it is typically a block of boneless, skinless, frozen, vacuum-packed yellowfin tuna.
Flash freezing the tuna kills any harmful bacteria, making it very safe to eat. Yes, of course, you can also use fresh ahi tuna, if you trust your source, or live close to where it is caught. We used Saku Tuna in our catering business and never had a problem.
Where to get Saku Tuna?
- If your grocery store makes sushi in-house, then they very likely have Saku tuna- just ask if you can buy a block. Locally I purchase it at Huckleberries from the Sushi Department.
- Purchase from a Sushi Restaurant. More than not they are happy to sell a block of frozen Saku Tuna.
- Order online. This company offers frozen Saku Tuna Block.
Then start rolling, wetting the last inch of nori with water to seal. Let it sit, seam-side down on the counter for just a couple of minutes.
This is big enough to share with my husband, so I cut it in half.
Cut it in half, or pack up it, wrapping in a paper towel, then foil or plastic wrap.
This will keep 24 hours in the fridge, though best consumed the day of.
More recipes you may like!
- Sushi Hand Rolls with Smoked Salmon
- Fast & Easy Seared Tuna (Ahi or Yellowfin Tuna)
- Ahi Poke Bowl Recipe
- Ahi Salad with Cucumber Ribbons, Pickled Onions and Dill
If you try this recipe, let us know how you like it in the comments below.
How to make a Sushi Burrito
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 2 1x
- Category: Main, lunch
- Method: Rolled
- Cuisine: Japanese
Delicious and healthy Sushi Burrito filled with sushi rice, veggies, kimchi and your choice of ahi, tofu or smoked salmon. GF and Vegan adaptable.
SUSHI RICE ( makes 2 cups cooked)
- 1 cup short-grain Japanese rice (short-grain sushi rice, cal-rose rice) rinsed well.
- 1 cup + 2 tablespoons water
- 2 tablespoons seasoned rice vinegar
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 2 nori sheets ( seaweed)
- 1 cup cooked sushi rice
- 1–2 teaspoon chili sauce or sriracha sauce
- 1/2 cup match stick carrots ( or strips of cucumber, bell pepper, cabbage or daikon)
- 1/2 an avocado, sliced
- 3–4 ounces ahi tura, smoked salmon or baked tofu ( Trader Joe’s Sriracha Baked Tofu is good)
- 1/4 cup kimchi ( or pickled veggies or pickled ginger)
- 1/8 cup fresh cilantro or scallions
- If you like creaminess, add a squirt of sriracha mayo or this vegan Mexican Chipotle Sauce
- Make the sushi rice: Rinse the rice 5-10 times in cool water, and drain. Place in medium sauce pan on the stove with the water. Bring to a boil over high heat, and immediately cover with a tightly fitting lid, then simmer on low heat for 15-18 minutes, until the water has been absorbed. Turn heat off and let it sit covered for 10 minutes. Place it in a bowl and spread it out. Add the remaining ingredients, gently incorporating them with a wood spoon, being careful not to break the rice. Rice is ready when it has cooled to body temperature. Rice can be made ahead.
- Prep ingredients: While the rice is cooking prep your veggies and protein.
- Make the Sushi Burrito: Attach two sheets of nori together, wetting one inch of one side with water- keeping rough sides up. See photos. You will have one long sheet. Spread 1 cup sushi rice evenly all the way to the side edges, leaving about 1 inch in front. ( See photos). Spread rice with the chili paste. Layer carrots, avocado, kimchi ( drain it first) , ahi ( or alternative), cilantro and the creamy sauce if using, in the center of the rice.
- Gently roll it up, wetting the last inch of the nori (with water) to seal. Place on a paper towel seam side down. Let sit one minute, then cut in half.
- If packing for lunch, wrap it up in a paper towel (to help keep it dry) then wrap in foil or plastic.
If subbing brown rice, cook it according to the directions on the package ( it will need to cook longer with more water), then season the same.
- Serving Size: 1 burrito
- Calories: 233
- Sugar: 2.6 g
- Sodium: 458.5 mg
- Fat: 6 g
- Saturated Fat: 0.9 g
- Carbohydrates: 30.5 g
- Fiber: 4.4 g
- Protein: 14.1 g
- Cholesterol: 16.6 mg
Keywords: sushi Burrito, how to make sushi burrito, sushi burrito recipe,
This was a totally new thing for me to make and it was great! I used brown rice, carrots, cucumber, green onion, avocado, red pepper, kimchi, smoked salmon and cilantro!
I ate them for dinner and the next day’s lunch and then went and got more smoked salmon the next day and repeated my dinner and work day lunch sushi burrito yumminess!
Awesome Jenifer! Glad you enjoyed this!
this worked so good thx!
The most fun I’ve had making a meal for the family! I used brown rice, avocado, smoked salmon, shredded carrots, and homemade kimchi (my first time making it). Preparing each burrito is a moment for peace and reflection during the middle of the day.
I have made these several times for my daughter and I for lunch. She is a huge sushi lover. I either use ahi tuna or crab for her and vegetarian for me. It is so delicious and refreshing. Love to put Ponzu sauce on it. Very quick and easy.
Crab sounds yummy!
This is an AWESOME idea! I happen to have some leftover chopped veg and rice noodles from spring rolls, I’m going to try this. Might be a little weird with noodles rather than rice, but oh well.
Made this for lunch today and it was delicious!!!! I used fresh tuna, but can definitely go vegetarian on this easily. Thank you!