Sushi King Crab Burrito Recipe

Rinse and cook rice

Rinse the sushi rice under cold water until the rinse runs nearly clear (about 3–4 cycles). Drain. Combine rinsed rice and 2.25 cups water in a pot with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, combine rice vinegar, sugar and kosher salt in a small saucepan over low heat until sugar dissolves; do not boil. Transfer cooked rice to a large shallow bowl, pour the vinegar mixture over rice, and fold gently with a rice paddle or wooden spoon to coat without smashing the grains. Fan the rice while folding to cool to slightly warm/room temperature (about 10 minutes).

Prepare crab mixture

Flake or roughly chop the cooked king crab meat into bite-sized pieces. In a bowl combine crab, Japanese mayonnaise, sushi soy sauce, toasted sesame oil, lime juice, green onion, salt and pepper. Fold gently to evenly coat the crab without breaking large chunks.

Add texture

Fold in the tempura flakes (tenkasu) just before assembling to keep them crisp. Taste and adjust seasoning—add a bit more mayo for creaminess or a touch more soy for saltiness.

Prepare vegetables: thinly slice the avocado lengthwise into 6–8 slices, julienne the cucumber, shred the red cabbage finely, and measure the microgreens. If using pickled daikon or pickled ginger, drain and pat dry.

Warm tortillas and prepare nori

Lightly brush the tortillas with neutral oil and warm in a skillet over medium heat or directly on a low flame for a few seconds each side until pliable (about 20–30 seconds per side). Lay a warmed tortilla on a clean surface. Place a nori sheet on top of the tortilla (shiny side down) to help seal and add flavor. This combination ensures the rice can stick while still being foldable.

Assemble the burrito

With the rice slightly warm, wet your hands to prevent sticking and spread a thin, even layer of sushi rice over the nori/tortilla leaving a 1.5–2 inch border at the far edge. Drizzle about 1 tablespoon spicy mayo in a line down the center and 1 tablespoon unagi sauce next to it. Place half the crab mixture (about 5 oz) in a line over the sauces. Arrange half the avocado slices, half the cucumber julienne, a couple tablespoons shredded cabbage, a small handful of microgreens, and about 1 tablespoon pickled daikon/ginger if using. Sprinkle with 1/2 teaspoon toasted sesame seeds.

Roll and seal

Fold the near edge of the tortilla up over the fillings, tuck firmly, then fold in the sides and continue rolling tightly toward the far edge, using the exposed tortilla edge to seal the burrito (the nori and rice will help it adhere). If needed, dampen the exposed edge with a little water to help seal. Repeat for the second burrito.

Finish

Place the burritos seam-side down on a cutting board and let rest 1–2 minutes. Using a sharp, slightly dampened knife, slice each burrito in half on the diagonal. Drizzle remaining unagi sauce and spicy mayo over the cut surface or serve on the side for dipping.

Serve immediately to preserve the tempura crispness and the nori texture. Leftovers: wrap tightly in plastic wrap and refrigerate up to 24 hours, but the nori may soften.