Sushi Burrito with Tuna Avocado

This sushi burrito recipe is perfect for a fresh lunch or light dinner that feels special without being complicated. It combines familiar sushi flavors with the ease and portability of a wrap, making it a fun way to enjoy sushi at home without the fuss of dining out.

I first made this on a whim for a picnic and now it is a go-to when I want something fresh and handheld. It is impressive enough to serve guests yet easy enough for a weeknight.

Ingredients

• Sushi rice: provides the sticky base to hold everything together so make sure to rinse it well before cooking
• Nori sheets: are essential for that authentic sushi flavor and texture choose ones that are crisp and fresh
• Sashimi-grade tuna or salmon: adds freshness and richness select the best quality fish from a reputable source
• Cucumber: offers crunch and lightness pick firm cucumbers free of soft spots
• Avocado: lends creaminess and healthy fats opt for ripe but firm avocados for easy slicing
• Carrot: brings a subtle sweetness and color look for bright and crisp carrots
• Red cabbage: adds a peppery bite and vibrant color shred it finely for a good balance
• Spicy mayo: gives a punch of flavor mix your own with mayonnaise and sriracha for control over heat
• Soy sauce or tamari for dipping: provide salty umami that complements the fish pick a gluten-free tamari if needed

Instructions

Build The Rice Layer:

Cook sushi rice according to package instructions rinse it thoroughly before cooking to remove excess starch. Once cooked stir in rice vinegar sugar and salt to taste. Spread the rice evenly over the shiny side of the nori leaving an inch uncovered at the top to help with sealing. This sticky rice layer acts as the glue for the wrap.

Prepare Fillings:

Slice the fish into thin strips for easy eating. Julienne the cucumber and carrot into matchstick shapes and shred the red cabbage finely. Slice the avocado with care to keep pieces uniform. Mix mayonnaise and sriracha for a spicy mayo that adds both creaminess and heat.

Assemble The Burrito:

Place the nori sheet on a bamboo rolling mat lined with plastic wrap shiny side down. Layer your fillings horizontally across the middle of the rice starting with fish then veggies and a drizzle of spicy mayo. Using the mat roll the nori tightly over the fillings like a burrito. Seal the edge with a light brush of water on the exposed nori. Let the roll rest for one minute to set.

Slice And Serve:

Using a sharp wet knife slice the burrito in half if desired. Serve immediately with soy sauce or tamari on the side for dipping. Enjoy fresh for the best texture and flavor.

I love how the creamy avocado and spicy mayo balance each other while the crisp veggies add freshness. This was a treat that my family enjoyed making together on a sunny afternoon and it became a fun interactive meal.

Storage Tips

This sushi burrito is best eaten fresh but you can store the fillings separately in the fridge for up to two days. Keep the rice covered to prevent it from drying out. Avoid rolling too far in advance as the nori can get soggy.

Ingredient Swaps

Try cooked shrimp or crab meat instead of raw fish for a mild seafood taste. For a vegetarian twist use marinated tofu or tempeh. Swap spicy mayo with plain mayo or avocado hummus for a different flavor profile.

Serving Ideas

Pair your sushi burrito with a simple miso soup or seaweed salad for a full Japanese-inspired meal. Add pickled ginger or wasabi on the side to enhance authenticity. Slice into rounds for a sushi roll style presentation if preferred.

Seasonal Twists

In warmer months add fresh mango or pineapple for a sweet contrast. Use julienned zucchini or radishes in the spring for a fresh crunch. Incorporate roasted sweet potato or kale in the fall for a hearty twist.

This sushi burrito combines freshness with convenience making it a delightful meal for any occasion.

Frequently Asked Recipe Questions

→ What type of rice works best?

Short-grain sushi rice, seasoned with rice vinegar, sugar, and salt, offers the ideal sticky texture for rolling and flavor balance.

→ Can I substitute the fish?

Yes, sashimi-grade tuna or salmon are recommended for freshness, but you can also try cooked shrimp or tofu for variation.

→ How do you prevent the roll from falling apart?

Use a bamboo rolling mat and spread the rice evenly, leaving an inch at the edge. Roll firmly and seal with a bit of water for a tight finish.

→ What vegetables complement the roll best?

Julienned cucumber, carrot, and shredded red cabbage add crunch and fresh contrast to the creamy avocado and tender fish.

→ Is spicy mayo necessary?

Spicy mayo adds a creamy, tangy kick but can be omitted or adjusted to taste depending on your preference.