California's melting pot culture leads to a bounty of food trends that tend to trickle out across the rest of the country. Among them is this hybridized sushi burrito, which plays on the fusion of Asian and Mexican-American cooking styles leading to a burrito-sized sushi roll packed with fresh vegetables.

Sushio Burrito

Prep time: 40 minutes

Total time: 60 minutes + 30 minutes to chill

Yield: 4 burritos


  • Colander
  • 2-quart saucepan with lid
  • Ceramic mixing bowl
  • Wooden or plastic spoon
  • Food processor
  • Potato peeler
  • Small glass jar
  • Bamboo rolling mat or parchment paper
  • Chef's knife


Prepped vegetables for the sushi burrito The sushi burrito is easily customized to particular tastes, so if you're not a fan of these vegetables, try some different ones you love. (Photo: Enrique Gili)

  • 1 cup sushi or short grain rice
  • 2 cups water + extra
  • 2 tablespoons rice vinegar
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 8 oz. crab meat or imitation crabmeat, chopped
  • 2 oz. low-calorie mayonnaise
  • 1 tablespoon Sriracha sauce
  • 1 carrot, shredded
  • 1 cucumber, ribbons or shredded
  • 1 cup Napa cabbage, chopped
  • 1 avocado, pitted and sliced
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh ginger, shredded
  • Pinch red pepper flakes
  • 8 nori seaweed sheets


1. Place rice in colander and rinse with cold water until it runs clear. Place rice in saucepan with 2 cups of cold water. Bring water to a boil over high heat. Cover saucepan with lid, set burner to low and simmer. Cook rice for 15 minutes and remove from heat, let stand for 10 minutes. No peeking. Transfer rice to a mixing bowl.

2. Combine vinegar, sugar and salt in glass jar and stir. Heat for 30 seconds in microwave. Add liquid to mixing bowl and gently fold into the rice with spoon without mashing it. Set aside.

3. Meanwhile, place crabmeat in food processor with mayonnaise and hot sauce, process ingredients until well blended, about 1 minute. Set aside.

4. Prep vegetables. Using a potato peeler and knife cut the vegetables into strips, matchsticks and ribbons. Remove pit from avocado and slice the flesh into thin sections.

5. Combine soy sauce, sesame oil, sugar, ginger and pepper flakes in a small glass jar and shake.

6. Assemble the sushi burrito. Center 1 nori sheet, rough side up, on the bamboo mat. Tuck the second sheet beneath the other. Use the flat end of the spoon to spread the rice evenly across the surface, leaving 1/4 inch around the edge of the sheet.

Vegetables stacked on top rice in a seaweed roll Stack the ingredients with just enough. You don't want an overstuffed sushi burrito! (Photo: Enrique Gili)

7. Top rice with prepped ingredients: carrot, cucumber, cabbage, crabmeat and avocado. Drizzle ingredients with sauce. Now lift the end of the mat and roll until the top of the sheet comes into contact with the bottom sheet, press gently, let go and then roll again. Refrigerate for 30 minutes to allow the flavors to fuse. Cut sushi burrito in half. Repeat step seven with the remaining ingredients.

Rolling a seaweed wrap with a bamboo rolling mat Roll well and roll twice for maximum tastiness. (Photo: Enrique Gili)


1. Not a fan of some of the ingredients? It's easy enough to make some swaps.

  • Vegetables: Any combination of thin strips of vegetables, daikon, bok choy, bean sprouts, etc.
  • Protein: Seared tuna, sashimi-style fish, grilled tofu, teriyaki chicken, etc.
  • Seasoning: Any combination of soy sauce, wasabi mayonnaise, pickled ginger, kimchi, ponzu sauce, lime juice, sesame seeds, etc.

2. Keep your fingers wet and dip the spoon in water to prevent the rice from sticking.

3. Tucking one sheet beneath the other takes the guesswork out of the rolling process and provides structural integrity to your sushi burrito. This visual guide on how to roll a sushi burrito is instructive.