Sushi Burrito Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, swirling with your hand, until the water runs nearly clear (about 2–3 minutes). Drain well. Transfer rice to a medium pot with 2.25 cups water. Cover and bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low and simmer, covered, for 12–15 minutes until water is absorbed. Turn off heat and let rice rest, covered, 10 minutes.

Season rice

While rice cooks, combine 3 tablespoons rice vinegar, 1.5 tablespoons sugar, and 1 teaspoon fine salt in a small bowl and stir until dissolved. Transfer warm cooked rice to a large shallow bowl or hangiri if available. Gently fold the vinegar mixture into the rice with a rice paddle or wooden spoon using a cutting motion—do not mash—until evenly coated. Fan the rice as you fold (or let it cool uncovered) until slightly warm or room temperature, about 10–15 minutes total.

While rice is cooling, prepare the fish. Thinly slice 12 oz sushi-grade salmon (or tuna) into bite-size strips. In a small bowl, whisk together 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, and 1 teaspoon toasted sesame seeds. Toss the fish gently with the marinade and let sit 5–10 minutes in the refrigerator.

Prepare all vegetables: julienne 1/2 cup cucumber (seeded), 1/2 cup carrot, slice 1 avocado, thinly slice 2 tablespoons green onion, and drain 2 tablespoons pickled ginger. Rinse and spin or pat 1 cup mixed greens dry. Keep fillings separate and ready to assemble.

Assemble sushi burrito

Place a full-size nori sheet shiny-side down on a clean work surface. Lay a piece of plastic wrap over the nori (this helps roll tightly and keeps nori crisp longer). Wet your hands with water (to prevent sticking) and spread about 1 cup seasoned sushi rice into an even rectangle, leaving a 1-inch border along the far edge and about 1 inch of clear nori at the near edge. Don’t pack the rice too tightly—leave it slightly fluffy.

Down the center of the rice, arrange: a layer of mixed greens (about 1/4 cup), 3 oz marinated fish (slices), 2–3 slices avocado, 2 tablespoons cucumber, 2 tablespoons carrot, 1 tablespoon green onion, and 1 tablespoon pickled ginger. Drizzle about 1 tablespoon spicy mayo and 1/2 tablespoon unagi or teriyaki sauce over the fillings. Sprinkle 1/4 teaspoon toasted sesame seeds.

Using the plastic wrap to help, lift the near edge of the nori and rice up and over the fillings, tucking tightly. Continue rolling away from you, pressing gently to form a tight cylinder. Remove plastic wrap as you finish rolling so the nori seals. If needed, wet the far edge of the nori with a few drops of water to help seal.

Repeat with remaining ingredients to make 3–4 burritos total (depending on how full you make them).

Trim each burrito’s ends if desired for neatness. Lightly brush a little sesame oil on the outside (optional) and sprinkle a small pinch of toasted sesame seeds. Using a very sharp knife moistened with water, slice each burrito in half on the bias for presentation, or serve whole.

Serve immediately with extra spicy mayo, unagi sauce, and pickled ginger on the side. Leftover burritos are best eaten within a few hours; keep refrigerated wrapped tightly in plastic wrap.