The original Sushirrito restaurant chain is in all over the California area and seems to be all over my Instagram with their mouthwatering sushi burritos. Why hasn’t Instagram invented a way to actually eat the picture yet? My solution to get a bite was to make my own! My version of the sushi burrito is healthier, and it’s made with ingredients that you can easily find in your supermarket.
My quick lesson on fish-
When it comes to eating raw fish, you’re at the mercy of the person preparing it. There are no clear health parameters enforced that seafood must pass in order to be labeled sushi-grade. Make sure you’re aware of the freezing conditions that the fish have been subject to. Fish intended to be eaten raw should either be frozen for seven days at -4 degrees Fahrenheit in order to kill all bacteria. It’s important to use your senses when it comes to fish. Look out for any warning signs like pearly rainbow or yellowish discolorations, dull flesh, or a fishy smell.
Don’t get too worked up about this! You will be fine. Just buy your fish at the grocery store fresh and freeze for 7 days to play it safe!
The rice and seaweed wrap in the recipe below are a wonderful canvas to try out new flavor combinations and ingredients. Make sure not to pack it too tight with veggies or it can get difficult to eat!
I hope you enjoy it as much as I did!
Homemade Sushi Burrito
Total time- 10 minutes
Serves- 4 (2 full burritos)
- 1 cup (325g) uncooked sushi rice, or about 3 cups cooked rice
- 2 to 3 Tablespoons of sushi seasoning (Or use rice vinegar and add sugar and a tiny bit of salt to it.)
- pinch of salt
- Raw salmon or tuna, thaw and cut into thick strips.
- 1 avocado (1/2 avocado per burrito)
- 1 cup of red cabbage
- 1 cup of shredded carrots
- 2 Nori seaweed sheets
- Cook rice according to package instructions. Allow for rice to cool off, you don’t want to roll sushi with hot rice. Once it is cooled, pour into bowl and mix with sushi seasoning and a small pinch of salt.
- Lay sushi mat on your counter. Take a sheet of and lay the Nori seaweed sheet, shinier side down. Spread about a cup of cooked rice on top, making sure that the rice covers the entire surface of the seaweed. Press the rice down with your fingers, wet them with a little water for less stickiness.
- Lay about 2 thick strips of fish an inch away from one end of the seaweed. Add the vegetables and roll up sushi burrito. Wrap in parchment paper or tin foil to help make it easier to eat! Serve immediately with soy sauce or Siracha for dipping! Yum!