clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Delicious and healthy Sushi Burrito- filled with veggies, kimchi and your choice of ahi, tofu or smoked salmon. GF and Vegan adaptable |

How to make a Sushi Burrito

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 6 reviews


Delicious and healthy Sushi Burrito filled with sushi rice, veggies, kimchi and your choice of ahi, tofu or smoked salmon. GF and Vegan adaptable.


Units Scale

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

Sushi Burrito

  • 2 nori sheets ( seaweed)
  • 1 cup cooked sushi rice
  • 12 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
  • 34 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


  1. 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.
  2. Prep ingredients: While the rice is cooking prep your veggies and protein.
  3. 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.
  4. 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.
  5. 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