Chicken Sushi Burritos
Learn how to make your own chicken sushi burritos at home. They taste like sushi but look like a burrito: What’s not to love?
Sushi is high on my list of favorite foods, but I don’t indulge too often – mostly because of the cost.
My fix? I make my own homemade sushi at home. And you can too!
Here’s another affordable sushi option to try at home: Chicken sushi burritos.
Table of Contents
What Are Sushi Burritos?
Sushi burritos are a trendy fusion of Japanese sushi and Mexican burritos, combining the convenience of a handheld burrito with the flavors of fresh sushi. These giant rolls feature seaweed-wrapped sushi rice filled with various ingredients.
They’re portable and easy to make at home. This version features non-traditional teriyaki chicken instead of raw or cooked seafood.
What You’ll Need To Make Chicken Sushi Burritos
The ingredients needed are pretty standard and you’ll probably be able to find what you need at a traditional grocery store.
Note that the filling ingredients are somewhat customizable so feel free to leave out certain fillings or add other ones in to customize your sushi burritos:
- Sushi rice – Purchase sushi rice at Target (look for the Nishiki brand). Check the Asian food section of your local grocery store or go to a specialty Asian grocery store). Make sure you buy sushi rice, which is a short-grain rice with a higher starch content than typical varieties of rice. Long-grain rice or basmati rice or minute rice will not work!
- Seaweed wraps – Nori sushi wraps are readily available in most grocery stores that have an Asian food section (like Target, Walmart, Whole Foods, etc.)
- Teriyaki chicken – See recipe, below
- Avocado – Adds creaminess and flavor
- Lettuce – A few romaine lettuce leaves add some crunch and freshness to the burritos
- Carrots – Use a vegetable peeler to peel long, wide strips that are about the right length for the seaweed wrap
- Mayonnaise – Any kind will do, but Kewpie Japanese mayo is my favorite for Japanese cooking
- Sesame seeds – For garnish
Creating delicious sushi burritos requires careful consideration of flavors, textures, and presentation. Consider these 5 tips to help you make really good sushi burritos:
- Choose High-Quality Ingredients: The foundation of a great sushi burrito is fresh and high-quality ingredients. Opt for sushi-grade fish, vibrant vegetables, and flavorful fillings. Freshness enhances the taste and overall experience of the burrito.
- Balance Flavors and Textures: A successful sushi burrito combines a variety of flavors and textures. Include contrasting elements like creamy avocado, crisp cucumber, crunchy tempura bits, and tender fish. Balance sweet, salty, spicy, and umami flavors to create a harmonious taste profile.
- Perfect Rice Preparation: Rice is a crucial component of sushi burritos. Use sushi rice (short-grain rice) cooked according to the recipe, below. The rice should not be sticky – it should be relatively dry. If your rice is too moist, the sushi nori wrapper will get soft and lose texture.
- Creative Sauces and Condiments: Elevate your sushi burrito by adding creative sauces and condiments. Think beyond traditional soy sauce and consider options like spicy mayo, eel sauce, ponzu, or a sesame-based dressing. These sauces can enhance the flavor and tie all the ingredients together.
Rolling Sushi Burritos
Layering and Rolling Technique: Pay attention to the order in which you layer your ingredients. Start with a sheet of nori (seaweed), then add a thin layer of sushi rice, leaving space around the edges.
When rolling, use a bamboo sushi mat to create a tight and compact roll. A tightly-rolled burrito will be easier to eat and visually appealing. Watch this video to learn how to roll sushi burritos.
Remember, practice makes perfect, so don’t be discouraged if your first attempts aren’t perfect. Enjoy the process of experimenting with flavors and textures to create your own signature sushi burrito recipe.
More Cheap Sushi Recipes
- California rolls (About $1.50 each)
- Teriyaki chicken sushi rolls (About $1.40 each)
- Quinoa sushi rolls
- Quinoa poke bowls
- California roll salad
- Spicy tuna sushi bowls
- 7 ways to save money on sushi
- 2 cups sushi rice
- 4 cups water
- Rice vinegar
For teriyaki chicken
- 1 boneless, skinless chicken breast
- Bottled teriyaki sauce
- Sesame oil
- Brown sugar
For sushi burritos
- 4 sheets nori seaweed
- Prepared chicken
- 1 avocado
- 1 carrot
- Romaine lettuce
- Japanese mayonnaise (Kewpie)
- Rice seasoning blend (Furikake) - optional
- Prepare sushi rice. Rinse rice with cold water. Place in a heavy-duty saucepan with water. Turn heat on to medium-high and bring to a boil. Reduce to a simmer and cover. Cook for 15 to 20 minutes, until rice is cooked. Remove from heat and allow to cool. Once rice is cool, sprinkle with rice vinegar - 1 to 2 tablespoons should do it. Set aside until ready to assemble rolls.
- Make teriyaki chicken. Slice chicken breast into thin strips. Place in a plastic bag and sprinkle with a few drops of teriyaki sauce, sesame oil, and a pinch of brown sugar. Mix in bag and place in fridge to marinade for an hour or so. Fry chicken in a bit of olive oil for 3 to 4 minutes, until chicken is cooked through and slightly crisp on the outside. Remove from frying pan and set aside to cool.
- Prepare remaining ingredients: Use a vegetable peeler to remove outer skin from carrot. Then use the peeler to make long, thin carrot strips. You'll want to press down firmly on the carrot with the peeler to achieve perfect strips. Cut avocado in half, remove seed, and cut avocado in slices. Use a spoon to remove.
- Assemble sushi burritos: Lay a sushi mat on the cupboard in front of you. Place a sheet of nori on the mat. Use hands to pat down a thin layer of rice onto the seaweed wrap. You can wet your hands slightly to keep the rice from sticking to your hands. Next, place carrot strips, chicken, avocado slices, and lettuce near the top of the seaweed sheet (see photo above for placement suggestion). Top with a drizzle of mayo and rice seasoning. Starting at the top and using the sushi mat, start rolling from the top down, keeping the roll tight. Use a bit of water to seal the end of the seaweed wrap. Cut in half and serve.