Craving sushi? This gluten-free, customizable Sushi Burrito Recipe will satisfy your appetite without having to go to a restaurant or order takeout!
I won’t deny that sushi is my weakness. I could probably order it every day from my local Japanese restaurant, and I’d never get sick of it! There are just so many options of different hand rolls, nigiri, sashimi, and maki, to name a few. There is so much to love about sushi. When an Asian supermarket opened near my home, I took that as my cue to start making my own sushi. Once I realized that I could buy sushi-grade salmon and tuna, there was no excuse to keep ordering out.
But like any other cuisine, I wanted some variety. After seeing sushi burritos popping up on restaurant menus and social media, I decided that this would be my next culinary adventure. Not only are they easy to make, but they’re packed with seasoned rice, juicy shrimp, creamy avocado, fresh bites of cucumber, crunchy sesame seeds, and crispy nori. Since sushi burritos are so versatile, you can easily adjust the recipe to accommodate different diets and preferences. Most of the ingredients you’ll use can be prepped ahead of time, making sushi burritos perfect for a fun build-your-own meal with friends. It’s no surprise that this recipe for healthy “sushirritos” has become my go-to lunch!
Is This Sushi Burrito Recipe Healthy?
Absolutely! While the ingredients can definitely change the nutritional value of a sushi burrito (I’m looking at you, spicy mayo), this recipe has a lot of benefits. This recipe includes sushi rice, which is a source of carbohydrates. It’s recommended to balance with high-fiber foods, like the avocados and flatbread in the recipe. While many sushi burritos contain high-calorie sauces, you’ll find that this version keeps the calorie count at a minimum by using low-sodium soy sauce and sriracha. The raw cashews in the sauce contain protein, fiber, and healthy unsaturated fats. Aside from the sushi rice, the other main focus for burrito filling is the protein. This recipe calls for shrimp, which is a good source of lean protein. Shrimp also has essential vitamins and minerals like vitamin B12, selenium, and iodine.
Get Creative With Your Fillings
The beauty of this recipe is all the ways you can customize it! Sushi burritos are just as versatile as sushi rolls when it comes to the ingredients. While I love sushi rice because of how neutral the flavor is, you can get creative with your base and try brown rice, quinoa, cauliflower rice, black rice, or even mixed greens! That way you’ll have more of a sushi salad burrito.
One of the best ways to change the recipe is with protein. While shrimp is an easy and excellent filling, I love to buy sushi-grade ahi tuna and salmon. Sometimes I’ll add in a crab stick. Raw fish not your thing? You can also add slices of chicken or cubes of tofu as a great base. As for veggies and toppings, you can really load up your burrito here to get a healthy perk. Aside from cucumber, some of my other favorites are shredded carrots, edamame, radish, green onion, pickled ginger, and jalapeños.
When it comes to sauce, you’ll want to keep an eye on what you use, as the sugar, sodium, and calories can definitely sneak up on you. I happen to love drizzling my sushi burrito with eel sauce and spicy mayo, but that is a bit of an indulgence as far as calories go. You can also try yuzu, ponzu, and teriyaki. Finally, if you prefer to keep your sushi burrito more traditional, you can forgo the flatbread or tortilla. Remember to use tamari, a gluten-free soy sauce, if you’re keeping your sushi burrito gluten-free.
How Do I Store Leftovers?
Wrap leftover burritos in parchment paper, foil, or plastic wrap, and place them in an airtight container. The flatbread actually gets softer as these sushi burritos sit, so it’s best to use them within 3 days. Freezing leftovers isn’t recommended, as it may alter the burrito’s texture and flavors.
Serving Suggestions
One of my favorite ways to serve sushi burritos is by hosting a sushi night. To prepare, I cut up tons of proteins, veggies, and toppings, and prepare the base for my guests. That way, they can layer on the fillings they like most. But why stop with sushi burritos? You can serve appetizers like Kani Salad and Sunomono while your guests are working on their burritos. They may even surprise you and add them to the burritos! Finally, think about serving a variety of sushi rolls for your guests to enjoy, like California Rolls and Shrimp Tempura Rolls. Don’t forget the chopsticks!
Recipe
Ingredients
- 1 3/4 cups water
- 1 1/2 cups sushi rice
- 1/4 cup unseasoned rice vinegar
- 1 tablespoon organic monk fruit sweetener or raw cane sugar
- 1 teaspoon sea salt
- 1 cup raw cashews soaked in water overnight
- 1/4 cup low-sodium soy sauce
- 2 1/2 tablespoons sriracha or to taste
- Pinch of salt optional
- 8 flatbread wraps
- 8 teaspoons toasted sesame seeds
- 8 sheets of nori
- 1 cucumber seeded, halved, and thinly sliced
- 2 avocados thinly sliced
- 8 ounces cooked small shrimp peeled and deveined (weighed after removing the tail)
Instructions
- Combine the water and sushi rice in a rice cooker and cook according to the settings on the rice cooker. Once cooked, transfer to a large plastic bowl using a wooden spoon and let cool to room temperature (do not cool the rice in the refrigerator).
- While the rice cooks, combine the vinegar and monk fruit in a small pot on medium heat. Boil until the monk fruit is dissolved. Pour this mixture over the cooled rice, along with the sea salt.
- Use a wooden spoon and mix the rice together, using a cutting motion, until the liquid is absorbed by the rice. Set aside.
- To make the sauce, drain the water from the cashews and place into a small food processor (3-cup size is ideal). Add in the soy sauce and sriracha. Use the "chop" setting for 2 minutes. Then, turn to "purée" for about 6 minutes, until the sauce is smooth and creamy. During the purée cycle, you'll need to stop and scrape down the sides several times. Taste and add a pinch of salt, if desired.
- To assemble, spread 2 tablespoons of sauce onto a flatbread, covering it completely. Sprinkle 1 teaspoon of sesame seeds on each flatbread. Cut the ends off a sheet of nori so that it fits onto the flatbread. Lay the nori onto the sauce.
- With the long end facing toward you, spoon a 1/2 cup of the rice onto the edge and press it out, leaving 1 inch uncovered at each side. I recommend pressing the rice out with slightly damp fingers.
- Lay 1/8 of the slices of cucumber onto the rice, followed by 1/4 of sliced avocado. Finally, lay 1 ounce of shrimp in a row.
- Tightly fold in the sides of the flatbread and tightly roll it all together, making sure to securely hold the fillings in. Repeat with remaining flatbread.
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