Ginger Sushi Burrito Recipe
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
2 burritos
Ingredients
  • 1 cup sushi rice, rinsed well and drained
  • 1 cup water
  • ¼ cup seasoned rice vinegar
  • ½ tablespoon granulated sugar
  • 1 teaspoon sea salt
  • 2 tablespoons mayonnaise
  • 2 teaspoons sriracha
  • 2 sheets nori seaweed
  • 1 teaspoon toasted sesame seeds
  • 2 large leaves romaine
  • 4 ounces sushi grade salmon, thinly sliced across the grain
  • 4 ounces sushi grade ahi tuna, thinly sliced across the grain
  • ½ avocado, thinly sliced
  • ½ Japanese cucumber, sliced long strips ¼ inch thick
  • 1 large carrot, sliced into ribbons with vegetable peeler
  • 2 tablespoons pickled ginger slices
  • 2 green onions, thinly sliced (green portion only)
Directions
  1. Add 1 cup sushi rice and 1 cup water to a rice cooker or electric pressure cooker. Cook according to manufacturer's instructions. For the Instant Pot, use the "Rice" function and it should cook on low pressure for 12 minutes. At the end of the cook time, do a quick release and remove the lid.
  2. Prepare sushi vinegar seasoning and sriracha mayonnaise while the rice cooks. To make the sushi seasoning, combine ¼ cup seasoned rice vinegar, ½ tablespoon sugar, and 1 teaspoon salt in a small bowl. Stir until sugar dissolves completely. To make the sriracha mayonnaise, combine 2 tablespoons mayonnaise and 2 teaspoon sriracha in a small bowl.
  3. When the rice is done cooking, transfer to a large glass or wooden mixing bowl. Pour sushi vinegar mixture over the top. Very gently mix/fold with a rice paddle while fanning to cool. Take care not to break apart rice grains. Cool to room temperature before using. If not using right away, drape damp cloth over the top after it's done cooling until ready to use.
  4. Lay nori sheet across the sushi roller with the shiny side down. Take half of the rice and spread to create a thin, even layer of rice across the nori sheet. Leave about 1½ inch of nori at the top to help seal the roll.
  5. Layer on ½ teaspoon toasted sesame seeds, 1 romaine leaf, half of the sriracha mayo, 2 ounces salmon, 2 ounces tuna, half of the avocado slices, half of the cucumber slices, half of the carrot ribbons, 1 tablespoon pickled ginger, and half of the green onion slices.
  6. Carefully roll up the sushi burrito, starting with the side closest to you and rolling away from you. Use firm pressure to roll a tight roll, tucking and pressing as you go. Wrap in parchment paper, sealing the ends, then slice in half down the middle with a very sharp chef's knife.
  7. Repeat to make the second sushi burrito. Serve immediately.