Sushi Burrito Recipe | Yummly
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Sushi Burrito

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  • 1 packet Japanese rice vinegar (powder)
  • medium grain rice (4-5 cups premium grade Japanese, cooked)
  • 1/3 cup Japanese Mayonnaise
  • 3 teaspoons Sriracha sauce
  • 1 teaspoon roasted sesame oil
  • 1 teaspoon fresh lemon juice
  • 1 package nori (you will use 8-10 sheets)
  • 1 bowl water (used to connect the nori sheets together)
  • 3 cups mâche rosettes (or shredded green leaf lettuce)
  • 2 carrots (julienned or shredded)
  • 5 scallions
  • 1/2 red bell pepper (cut into strips)
  • 1 cucumber (large, julienned or shredded)
  • 1 daikon radish (sliced)
  • 1 cup red cabbage (shredded)
  • 5 pineapple (strips)
  • 6 ounces fish (sushi-grade, tuna, salmon or yellowtail, or whatever you want to use)
  • soy sauce
  • pickled ginger (Japanese)
  • wasabi (powdered horseradish)
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    1. Place your warm cooked rice into the bowl of your KitchenAid® Stand Mixer fitted with the flat beater. Sprinkle in half of the powdered sushi flavoring and mix together on a medium speed (4 or 6) for a minute or two. Taste and add more powdered sushi flavoring if desired.
    2. Use the Chef’s Knife from your KitchenAid® 7pc Professional Series Cutlery Set to cut your fish. Working on a clean, flat cutting board surface, slice your sushi-grade fish against the grain, in one swift motion, and at a slight angle. Slice your fish into long strips (or any size strips) and set aside.
    3. Using a small mixing bowl, mix together the Japanese mayonnaise, Sriracha, sesame oil and fresh lemon juice to create the spicy mayonnaise.
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