Sushi Burritos: the effortless sushirrito recipe for fusion food lovers

Total time: 45 Min
Difficulty: Low
Serves: 2 people
By Cookist
sheet of nori
1 1/2
sushi rice
250 g (8.8 oz)
1 1/2 cups
Rice vinegar
1/4 cup
30 g (1 oz)
1/2 tsp
Crab meat
2/3 cup
2 tbsp
small cucumber, thinly sliced
small carrot, thinly sliced
avocado, thinly sliced

As always, we love fusion foods, so this sushi burrito definitely has our attention! Over the past few years, sushi burritos have skyrocketed into popularity. What is it? Well, it’s basically sushi ingredients wrapped liked a burrito, with protein and veg in the middle, and rice and nori sheets on the outside.

It originated in San Francisco, Northern California. Invented by Peter Yen, it was originally called a “sushirrito”.  It’s a great way to eat healthy while on the go. You get the full taste of sushi with the texture of a burrito.

You only need a handful of ingredients (nori, rice, filling, and mayonnaise) but you can also customize it as you want. If you ever felt like those little sushi bites are just not quite big enough to satisfy the craving, these Sushi Burritos will be your favorite!


What Is A Sushi Burrito? 

A sushi burrito is a large burrito-shaped sushi roll. As with a typical sushi roll, the protein and veg are in the middle, and rice and nori sheets are on the outside. It was invented by Peter Yen, in San Francisco, Northern California where it was originally called a “sushirrito”.

Sushi Burrito Ingredients

Sushi Rice – this is usually short-grain rice that is cooked until sticky and seasoned with vinegar.

Nori – this is the fancy name for the dried seaweed sheets you use to wrap up the sushi rice. These days you can find it in many grocery stores in the Asian section.

Fillings – for this recipe, we used a crab filling. But make sure to check out our other suggestions.

Mayonnaise – if you want the quintessential sushi taste, make sure to use traditional Kewpie mayonnaise!

How To Make Sushi Rolls

Prepare the sushi rice first. Rinse the rice until it runs clean, then add it together with the water in a medium-sized saucepan. Bring to a boil and cook for 15-20 minutes. Cool somewhat and then combine with the rice vinegar. Allow to dry.

Assemble the sushi burrito by spreading out the rice over a nori sheet. Top with thin slices of cucumber and carrot. On one side, add the crab mixture and avocado. To roll up the sushi burrito, use a bamboo mat. Roll it up tightly, holding both sides firmly in place as you roll. Place in the fridge to set a bit, slice in half, and serve.



Unlike a traditional burrito, there’s no need to fry this one!

More filling ideas: raw sashimi-grade salmon, cooked shrimp tempura, plain cucumber and carrot, avocado, cooked chicken, tofu, tuna.

How To Serve Shushi Burrito

Serve with your favorite dipping sauce: soy sauce, liquid aminos, sweet chili sauce, or gochujang sauce will all work well!

How To Store Sushi Burritos

Store leftovers in the fridge for 2 days.

More Recipes You'll Like

Sushi Cake

Bacon Avocado Sushi Rolls

Spaghetti Sushi


Rinse rice until the water runs clear. Cover rinsed rice with fresh water, put on a stove, bring to boil, lower the heat, and simmer, covered with a lid, for 15 minutes.

Mix rice seasoning: vinegar, salt, and sugar together. Combine rice seasoning with cooked rice and leave it to cool down completely.

Place the nori sheet on a bamboo mat. Cover nori sheet with ½ of rice, top with sliced carrot and cucumber to cover the surface.

Mix crab with mayonnaise. Place the nori sheet in the center of a bamboo baking mat.

Add the rice to the nori sheet and press down using your hands.

Add a layer of thinly sliced carrot and cucumber.

Add the crab meat and then the sliced avocado to one side of the nori sheet.

Add an extra ½ sheet to the other side.

Use the bamboo matt to roll the burrito up tightly.

Remove the mat, cover with plastic wrap and leave in the fridge for 15 minutes.

Cut in half for serving.


If you can’t find sushi rice, you can also use white or brown rice.

Every dish has a story
Find out more on Cookist social networks