DIY Sushirito

Take a bite of the sushi burrito craze at home with this mashup recipe. You can dress it up with the exact fillings you wish were on the menu at your go-to Japanese restaurant!


  • 1 cup short-grain white rice (sushi rice), cooked and cooled

  • 2 - 3 tablespoon seasoned rice vinegar

  • 2 teaspoon sugar

  • ¼ teaspoon salt

  • 1 large sheet nori

  • 4 sticks imitation crabmeat, 3 ounces lox-style smoked salmon, 2 scrambled eggs, 1/2 cup cooked, shredded chicken, 1/2 cup fried tofu, or 4 ounces thinly sliced sushi-grade fish

  • 2 0.25 inch thick slices cream cheese (optional)

  • ¼ cup julienned cucumber and/or ripe mango

  • ¼ cup shredded romaine lettuce

  • 4 - 6 thin avocado slices

  • Sriracha

  • Mayonnaise

  • For serving: wasabi, pickled ginger, soy sauce, sriracha (optional)


  1. In a small bowl, combine rice, vinegar, sugar, and salt. Set aside.

  2. Place a square of plastic wrap over a sushi mat or on a clean work surface, place nori on top of plastic wrap. Using wet hands, spread rice over nori, leaving a 1-inch border on the end furthest from you. Set the crabmeat sticks across the center of the rice. Follow with the cucumber, lettuce, and avocado. Drizzle sriracha and mayonnaise over the avocado.

  3. Using the plastic wrap, carefully roll the nori forward, pulling the ingredients inwards if necessary to ensure a tight roll. Cut in half, if desired. Serve with wasabi, pickled ginger slices, soy sauce, and sriracha, if desired.

    DIY Sushiritto on white plate
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