spicy tuna sushi burrito

It finally feels like summer is almost here for me that means ALL THE SUSHI. It is hands-down one of my favorite warm weather meals. However, going out to a restaurant for sushi, if you eat as much as I do, can get extraordinarily expensive very quickly. Making sushi at home is such a fun and satisfying project and it’s extremely cost effective. Also perfect for dinner parties or any parties where you want some fun interaction in the kitchen with your guests. While making tons of small rolls are super fun, having each of your guests make a sushi BURRITO is so much fun. One “burrito” is enough to feel comfortably full and everyone call build their own based on their preferences. In reality, a sushi burrito is really just a giant maki (seaweed on the outside) roll. And you can fill it with absolutely everything! I chose spicy tuna because it’s my favorite but you could do salmon, shrimp tempura, yellowtail, crab, etc. and all the veggies you want! I personally love a lot of texture so I opted for some avocado, cucumber, jalapeño, carrots, green onion and cilantro. And of course a drizzle of spicy mayo.

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If you’re feeling nervous about making sushi for your first time, you’re in luck! I made this recipe start to finish in my Instagram stories last night and it’ll be saved to my highlights here! Sushi shouldn’t be intimidating! However, any time you plan to consume fish raw make sure you’re purchasing your fish from a reputable fish market. Get to know your local fish monger and build a relationship! They will be able to point you in the right direction for the best fish to use in your sushi. Side note: your fish should never smell unpleasantly fishy. I mean, don’t get me wrong, fish smells like fish. But it should have a clean, marine fishy smell and not a stinky, gross smell. Your fish should also not taste fishy, especially when raw. If it does, get rid of it immediately or return it. Serious Eats has a great article on the myths surrounding “sushi grade” fish and you can read that here. There’s nothing to fear from eating and making sushi at home! So challenge yourself and get to rolling!

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Products I used in this recipe:

Spicy Tuna Sushi Burritos

Yield: 4-6
prep time: 15 Mcook time: 10 Mtotal time: 25 M


Sushi Rice
  • 3 cups short or medium grain japanese sushi rice
  • 3 cups water*
  • 2 tablespoons sake
  • 1/3 cup rice wine vinegar
  • 1 1/2 tablespoons sugar
  • 2 teaspoons kosher salt
Spicy Tuna
  • 12 oz. fresh ahi tuna, finely chopped
  • 1 tablespoon sriracha
  • 1/2 teaspoon sesame oil
Other Burrito Ingredients
  • roasted nori seaweed sheets
  • sliced avocado
  • sliced green onion
  • shredded carrots
  • sliced jalapeño
  • cilantro leaves
  • persian cucumber, cut into thin strips
  • finely shredded cabbage
  • spicy mayo


  1. To make the sushi rice: in the bowl of a rice cooker, or just a medium bowl, combine the rice with enough cool water to cover. Using your hands, gently agitate the rice in the water. The water should turn very milky. Drain the water and repeat until the water is mostly clear. Don't let the rice sit in the water as it absorbs very quickly. After the water is clear, drain one last time and cover the rice with 3 cups of water (always use the same measuring vessel for the water as you do the rice. If you use a dry measuring cup to measure out your rice, use the same cup for the water). Soak for 15 minutes. Add the sake and steam in your rice cooker. Allow to sit for 15 minutes before opening the lid. 
  2. Meanwhile, warm the rice wine vinegar in a microwave safe measuring cup. Dissolve the sugar and salt into it. Transfer your steamed rice to a bowl. Using a rice paddle, gently fold the rice wine vinegar mixture into the rice. Cover with a damp towel and allow to cool to room temperature. 
  3. To make the spicy tuna: mix all the ingredients together until well combined. Cover and refrigerate until ready to use. 
  4. To assemble: Place a nori sheet on a sushi rolling mat with the short end facing you (they aren't perfectly square) with the shiny side up. Wet your hands and gently spread the cooled sushi rice in a thin layer over the nori. On the side closest to you, add some of the spicy tuna filling along with any other desired fillings (I did avocado, cucumber, carrots, cilantro, green onion and jalapeño). Tightly roll the sushi burrito into a log. Cut in half and enjoy immediately. 


I used an instant pot to make my rice and it was okay, but not as good as a rice cooker. If you use your instant pot, reduce the cooking time to 10 minutes with a natural release.

Always buy your fish from a reputable fish market. Keep your fish on ice until ready to cut and then keep refrigerated until ready to use. Keeping your fish cold is important for keeping any potential bacteria at bay. 

When making sushi rice or any steamed rice, always use the same measuring cup you used for the rice to measure your water.
Created using The Recipes Generator
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