Sushi Burrito Recipe

Craving sushi? This easy and gluten-free Sushi Burrito recipe will satisfy your appetite without having to leave the house!

There is so much to love about sushi. The one downside? To get good sushi, you either have to spend a lot of time in the kitchen, like the two hours it takes to make ahi tuna poke bowl. Or, you have to put on pants and go somewhere that will make sushi for you.

Enter these healthy and simple sushi burritos. I am 100% totally addicted to making these for lunch. Not only are they super easy to make, but they’re packed with CHEWY, seasoned rice, juicy, tender shrimp, CREAMY avocado, fresh bursts of cucumber, and that CRISPY CRUNCH of toasty sesame seeds and nori.

Why You’ll Love Sushi Burrito

• Rolling burritos are so much easier than using wraps!
• Sushi Burritos are extremely versatile and customizable. You can change easily adjust the recipe to accommodate dietary restrictions, diets, or just plain picky eaters.
• Most of the ingredients you’ll use can be prepped ahead of time, making sushi burritos perfect for lunch or a fun build-your-own meal with friends.

What’s the difference between a sushi burrito and Sushi Roll?

Sushi rolls and sushi burritos are very similar, but they’re not actually the same thing. Sushi rolls have fewer ingredients, are wrapped smaller, and are cut into bite-sized pieces. When you serve sushi rolls, typically, you also have soy sauce and wasabi to dip rolls in.

Sushi burritos are bigger and have a wider variety of ingredients. This Sushi Burrito recipe has a spicy cream sauce that serves as a base that adds more flavor and texture than you’d find in a sushi roll.

Ingredients

For The Rice:

• 1 3/4 Cups Water
• 1 1/2 Cups Sushi rice
• 1/4 Cup Unseasoned rice vinegar (GF if needed)
• 1 Tbsp Monkfruit (organic, raw cane sugar works too)
• 1 tsp Sea salt

For The Sauce::

• 1 Cup Raw cashews, soaked in water overnight
• 1/4 Cup Reduced-sodium soy sauce
• 2 1/2 Tbsp Sriracha (or to taste)
• Pinch of salt, optional

For The Wraps:

• 8 Gluten Free or Light Flatout Flatbreads
• 8 tsp Toasted sesame seeds
• 8 Sheets of Nori (seaweed)
• 1 Cucumber, seeded, halved, and thinly sliced
• 2 Avocados, thinly sliced
• 8 Ounces Cooked small shrimp, peeled and deveined

How to Make Sushi Burritos

Combine

Combine the water and sushi rice in a rice cooker and cook according to the settings on the rice cooker. While the rice cooks, combine the vinegar and monk fruit in a small pot on medium heat and boil until the monk fruit is dissolved. Mix.

Drain

Drain the water from the cashews and place them into a small food processor. Add in the soy sauce and sriracha and “chop” for 2 minutes. Then, turn to “puree” for a good 5 or 6 minutes, until smooth and creamy.

Spread

Spread 2 Tbsp of sauce onto a flatbread, covering it completely. Sprinkle with 1 tsp of sesame seeds. Slice a little bit off the end of a sheet of Nori so that it fits onto the flatbread, and stick it to the cream.

Press

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 at each side. I find it’s easiest to press the rice out with slightly damp fingers.

Fold

Lay 1/8 of the slices of cucumber onto the wrap, followed by 1/4 of sliced avocado. Finally, lay 1 oz of shrimp in a row. Tightly fold in the sides of the wrap and then tightly roll it all together, making sure to really hold the fillings in.

Variations

There are so many different ways you can prepare this Sushi Burrito recipe. For starters, you can forgo the Flatbread or tortilla wrap if you prefer a traditional sushi wrap to a sushi burrito. You can also change up your burrito fillings using a variety of vegetables, proteins, toppings, and sauces.

Remember to use Tamari, a gluten-free soy sauce, or other certified gluten-free sauces if you’re keeping your Sushi Burrito rolls gluten-free.

FAQ

How to Store

As long as you’re using either cooked or no meat in your Sushi Burrito, you can keep leftovers, but only for about 24 hours. Freezing and reheating can dry out rice, so these are best when they’re eaten fresh.

To store, you first need to individually wrap your leftover sushi burritos tightly in plastic wrap. Then, place the burritos in an airtight container. The double layers stop your burritos from drying out or absorbing fridge odors.

Recipe

Sushi Burrito Recipe

5 from 4 votes

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Serves: 8 Wraps

Prep: 20 minutes minutes

Total: 20 minutes minutes

Ingredients

For the rice:

• 1 3/4 Cups Water
• 1 1/2 Cups Sushi rice
• 1/4 Cup Unseasoned rice vinegar (GF if needed)
• 1 Tbsp Monkfruit (organic, raw cane sugar works too)
• 1 tsp Sea salt

For the sauce::

• 1 Cup Raw cashews, soaked in water overnight
• 1/4 Cup Reduced-sodium soy sauce
• 2 1/2 Tbsp Sriracha (or to taste)
• Pinch of salt, optional

For the wraps:

• 8 Gluten Free or Light Flatout Flatbreads
• 8 tsp Toasted sesame seeds
• 8 Sheets of Nori (seaweed)
• 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 place it into the refrigerator to cool.
•  While the rice cooks, combine the vinegar and monkfruit in a small pot on medium heat and boil until the monkfruit is dissolved.  Pour into the cooled rice, along with the salt.
• Use a wooden spoon and mix the rice together, using a cutting motion, until the liquid is absorbed by the rice. Set aside.
• Drain the water from the cashews and place into a SMALL food processor (mine is 3 cups.)** Add in the soy sauce and sriracha. Use the “chop” setting for 2 minutes. Then, turn to “puree” for a good 5 or 6 minutes, until smooth and creamy. You’ll need to stop and scrape down the sides every so often. Taste and add a pinch of salt if desired (I like it in there!)

To assemble:

• Spread a lightly heaping 2 Tbsp of sauce onto a flatbread, covering it completely and sprinkle with 1 tsp of sesame seeds.  Slice a little bit off the end of a sheet of Nori, so that it fits onto the flatbread, and stick it to the cream.
• 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 at each side. I find it’s easiest to press the rice out with slightly damp fingers.
• Lay 1/8 of the slices of cucumber onto the wrap, followed by 1/4 of sliced avocado. Finally, lay 1 oz of shrimp in a row.
• Tightly fold in the sides of the wrap and then tightly roll it all together, making sure to really hold the fillings in. Repeat with remaining wraps.
• DEVOUR. ***

Tips & Notes:

*Make sure to slice out the seeds, as they make your wraps soggy.

**I tried this in a large food processor, and Blendtec, and it never got smooth, so go small.

***The flatbread does get softer as these wraps sit (they still taste amazing!) so it’s best to only refrigerate for 2-3 days. 

Nutrition Info:

Calories: 428kcal (21%) Carbohydrates: 57.8g (19%) Protein: 22.5g (45%) Fat: 16g (25%) Saturated Fat: 3.8g (24%) Polyunsaturated Fat: 1g Monounsaturated Fat: 3.1g Cholesterol: 55.3mg (18%) Sodium: 954.8mg (42%) Potassium: 254.1mg (7%) Fiber: 12.2g (51%) Sugar: 1.8g (2%) Vitamin A: 185IU (4%) Vitamin C: 6.9mg (8%) Calcium: 59mg (6%) Iron: 3.2mg (18%)

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Author: FoodFaithFitness

Course:Dinner

Cuisine:Asian

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WEIGHT WATCHERS POINTS PER SERVING: SMARTPOINTS: 11  POINTS+: 11. OLD POINTS: 9

(per 1 wrap, based off Light Flatout. Will change very slightly for Gluten Free)