Sometimes, a small cookie is enough to satisfy my food cravings. Other times, I need something much, much more substantial. These are the times that call for a sushirrito. Part sushi, part burrito, these oblong packages of rice, fish, and guacamole bliss are my kind of comfort food.
The original Sushirrito restaurant chain is in the Bay Area. As some of you already know, I live in Sacramento now, so where is a girl to go for her sushi burrito fix? At home, of course! My version of the sushi burrito is healthier, and it’s made with ingredients that you can easily find in your supermarket. Just cook some rice, chop up vegetables, grill chicken, make your guac, roll it all up, and you have a meal in about 40 minutes! I even made a video to show you how easy it is to make all of this.
If grilled chicken is not your thing, feel free to add whatever protein you like. Grilled tofu is pretty awesome in these sushi burritos, too! By the way, these burritos are incredibly filling. Half of a burrito was all it took to get me full!
TIPS ON HOW TO MAKE CHICKEN SUSHI BURRITO
- ALWAYS dip your fingers in water before using them to spread rice: Sushi rice tends to be very sticky. You should always have a small bowl of water and maybe even a damp towel around when you’re making sushi. Give your fingers a quick dip, and you’ll find it much easier to spread the rice.
- There can be too much of a good thing: I tried stuffing one sushi burrito with a ton of fillings, and the plan backfired. I couldn’t actually seal the sushi burrito tight because there was too much filling.
- Cooking the rice: I used my Instant Pot to cook the rice, and it was ready in 12 minutes! If you plan to cook the rice in a rice cooker, use the measuring cup that comes with the rice cooker, and measure out 3 level cups
Chicken Sushi Burrito
Ingredients
Sushi Rice
- 2 cups (325g) uncooked short-grain rice, or about 5 cups cooked rice
- 3 to 4 tablespoons sushi seasoning
- pinch of kosher salt
Chicken
- 1 1/4 pounds (565g) chicken breast
- generous pinch of kosher salt
- 1 teaspoon chili powder
- 1 teaspoon cajun seasoning
- 1/2 teaspoon granulated garlic
- 1 tablespoon olive oil
Guacamole
- 1 large avocado
- 1 tablespoons lime juice
- 1 garlic clove, minced
- 1/2 tablespoon chopped cilantro
- 2 tablespoons chopped red onion
- 1/2 teaspoon kosher salt
Vegetable Filling
- 1 small red pepper, seeded and sliced
- 1 carrot, peeled and cut to matchsticks
- 1 persian cucumber, cut to matchsticks
- 4 sheets of roasted sushi seaweed, nori
Instructions
- Cook rice according to package instructions. When rice is done, spread onto baking sheet to cool off. You don’t want to roll sushi with hot rice. Once it is cooled, about 15 minutes, pour into bowl and mix with sushi seasoning and a small pinch of salt.
- Cook chicken. If your chicken breasts were thick like mine, slice them in half, horizontally. Sprinkle kosher salt, chili powder, cajun seasoning, and garlic on the chicken breasts. Heat olive oil in a pan over medium-high heat and cook chicken until they are no longer pink or a meat thermometer registers 165 degrees F (75 degrees C), about 8 minutes. Dish up chicken and let it rest before cutting into strips.
- Prep guacamole by mashing avocado and mixing with the rest of the guacamole ingredients. Set aside.
- Lay sushi mat on your counter. Take a sheet of roasted sushi seaweed, and lay the shinier side down. Spread about a cup of cooked rice on top, making sure that the rice covers the entire surface of the seaweed. Lay about 4 strips of chicken an inch away from one end of the seaweed. Spread guacamole and top with vegetables. Roll up sushi burrito. Watch video for sushi rolling technique. Serve immediately.
Notes
Izzy @ She Likes Food says
This is the greatest idea ever!! I’m obsessed with sushi and I could eat so much of it! Burritos are also one of my favorite so this is the perfect marriage between the two 🙂
Lisa Lin says
Thank you, Izzy!!
Alexandra Caspero says
Obsessed with this idea! I cannot wait to try this with some baked tofu. I wanted to go to the Sushi Burrito place on K (L?) street before we left, but never got around to it! Amazing Lisa! And your videos are so cute 🙂
Lisa Lin says
Thank you SO much, Alex! I haven’t gone to the sushi burrito place yet, but definitely some time soon!
Julia says
HOW HAVE I NEVER HAD A SUSHIRITO??? Sushi’s my jam, and I am ashamed to say I’ve never made it at home. I could seriously do this sushirito biz, making a ginorm roll rather than a bunch of little ones. I’m having some serious fantasies of all the ahi, spicy tuna, salmon sushi burritos right now. Let’s make these togezzaaaah!!
Lisa Lin says
Oh my gosh, YESSSSS. The next time we get together, we need to make some sushirritos!!
Aida@TheCraftingFoodie says
Lisa, what a brilliant idea! I love sushi and burritos, and now I can have them together. So. Awesome. And kudos on the video – you’re a natural 🙂
Lisa Lin says
Aida, you are too kind! I definitely have a lot to learn with the videos, but I find them fun to make!
Sonali- The Foodie Physician says
Sushirrito?!?! I LOVE THIS!! Great video Lisa, such a fun catchy tune, I was smiling through the whole thing 🙂
Lisa Lin says
Thank you SO much, Sonali! I’m so glad that you are liking the videos!
Kristen says
How do you eat them? Are you spooning it out? or rolling down the foil and eating? I keep imagining my fillings hitting that aluminum foil….
Lisa Lin says
Hi Kristen, you can just skip the foil wrapping and just eat it straight. Otherwise, use a fork.
Robyn says
Do they have a larger burrito size seaweed sheet? I can’t find one
Lisa Lin says
Hi, Robyn! Unfortunately, I haven’t seen any larger seaweed sheets in the supermarket for retail. I know larger sheets exist because that’s what the restaurants that sell sushi burritos use.
Amy Katz from Veggies Save The Day says
This looks amazing! I want to try a vegan version. Would you recommend substituting baked tofu for the chicken? Your videos are awesome!
Lisa Lin says
Yes, baked tofu sounds wonderful in this! Thank you so much for your kind words about my videos!!
Charlotte says
The thought of a sushi burrito is heavenly!!! So glad I found this recipe, I can’t wait to try it out. What other fillings would you recommend trying out?
Lisa Lin says
There’s so many things! If you like Korean BBQ, add some Korean-style beef in there. If you want something vegetarian, teriyaki tofu cubes would be good. For a softer tofu texture, you can also buy extra firm tofu and crumble it with your hands first before adding the sauce. Hope this helps!
ehb says
This looks and sounds like a take on Korean Kim-Bop (Gimbop). If you cant find the seaweed wraps, try going to a asian market.
Steve Taylor says
This is one of the best sushi recipes I have ever seen. I love sushi and I love to know and try different types of sushi. I was wondering to make sushi at home with the help of sushi making tools. I hope I can make the perfect sushi for my kids with the help of this article. Thanks for sharing such an amazing sushi recipe.
Isabel says
Ahhh this is perfect! My little one has really gotten into sushi (thank god it’s something that’s not chicken nuggets) so I’ve promised her that we’ll start having it for dinner (only problem being I know very little about sushi and I literally have no idea at all how you go about making iti haha). So this is such a great guide! Thank you! In terms of the rice do you need to add anything else? I’ve been going around the internet and printing out various guides I can find (I’m trying to build up a collection haha) and anyway this one says something about sesame seeds on/in the rice (http://rofuto.co.uk/news/how-to-make-sushi-at-home-guide/ ). Is that a common thing in sushi or is it done for only certain types? If so which ones use the sesame seeds and which don’t? x
Lisa Lin says
Hi, Isabel! The sesame seeds are not necessary. All you need to flavor the rice is some rice vinegar and a bit of sugar. You can always buy sushi seasoning, which you can pour into your rice directly.