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Sushi burrito filled with fresh ingredients and vibrant colors.

Sushi Burrito

A fun and delicious fusion dish that combines the flavors of sushi with the convenience of a burrito, customizable to your taste.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Lunch, Main Course
Cuisine: Fusion, Japanese
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Sushi Burrito
  • 2 sheets Nori sheets Could use rice paper if unavailable.
  • 1 cup Sushi rice Short-grain rice can be an alternative.
  • 4 slices Chicken katsu Can be swapped for tofu or tempeh for vegetarian option.
  • ½ cup Chopped iceberg lettuce Romaine lettuce is a good substitute.
  • ¼ unit Lebanese cucumber Use regular cucumber if Lebanese is not available.
  • 2 tablespoons Guacamole Sliced avocado can also work.
  • 4-5 pieces Corn chips Tortilla chips can substitute nicely.
  • Mayonnaise Add to taste; Japanese mayo gives a flavorful twist.
  • Pickled ginger Optional; skip if not a fan.
  • Tomato salsa Any fresh salsa can work here.
  • 1 unit Chicken breast fillet Can use any preferred protein.
  • 3 tablespoons Plain/all-purpose flour Gluten-free flour is valid too.
  • 1 unit Egg A plant-based egg replacer can work too.
  • 1 tablespoon Water To dilute the beaten egg for easier coating.
  • 1 cup Panko crumbs Regular breadcrumbs can be used instead.
  • Oil Use vegetable or canola oil for frying.

Method
 

Preparation
  1. Rinse the sushi rice under cold water until the water runs clear.
  2. Cook the sushi rice according to package instructions. Once cooked, let it cool and season with rice vinegar, sugar, and salt.
  3. For the chicken katsu, season the fillet with salt and pepper.
  4. Dredge the chicken in flour, dip it in the beaten egg mixed with a tablespoon of water, and coat with panko crumbs.
  5. Fry the chicken katsu in hot oil until golden brown and crispy. Set aside.
Assembly
  1. Lay one nori sheet shiny side down. Spread a layer of sushi rice (about 1/2 cup) in the center.
  2. Layer with slices of chicken katsu, grated carrot, chopped lettuce, cucumber strips, guacamole, corn chips, mayonnaise, pickled ginger, and tomato salsa.
  3. Starting from the bottom, carefully roll the nori over the filling, tucking in the sides as you go.
  4. Once tightly rolled, you can slice it in half or leave it whole for a hearty meal.

Notes

For added flavor, consider marinating your chicken in soy sauce and ginger before frying. Explore vegetarian or vegan fillings like roasted vegetables for variety.