December 22nd, 2024
Recipes
California Roll Burrito
Valentina P
- Difficulty
•
- Time 15"
This sushi burrito recipe tastes like a giant california roll, in the best way possible. Every bite is filled with real crab, crisp cucumbers, and creamy avocado in a rice and seaweed wrapper. Don't be intimidated - it's actually quite easy and fun to put together.
How To MakeDiet Type: Classic
Shopping List
- 1 sheet sushi nori (we use this one)
- 1 cup cooked sushi rice (Note 1)
- 3 ounces cooked crab meat
- 33333333/100000000 cup cucumber, peeled and sliced into matchsticks
- 1/4 avocado, thinly sliced
- 1 1/2 tablespoons mayonnaise
- 1/2 teaspoon sriracha (optional)
- 1/8 teaspoons sesame oil
Instructions
- Step 1: Cook the rice according to package directions. If the package lists how to make a seasoned sushi rice with rice vinegar and sugar, we recommend preparing it that way. Cool the rice to room temperature before using (hot rice will shrink the nori sheet).
- Step 2: Stir together the crab meat, mayonnaise, and optional hot sauce. Taste and adjust as needed. Refrigerate until ready to use.
- Step 3: If the rice has cooled, place the nori on a flat surface and/or sushi rolling mat. Lay the nori with the shiny side facing downwards, towards the mat. Measure out 1 cup of cooked rice per sheet. Spread the rice out over the nori, leaving a 1" inch border on the side furthest away from you. The rice will be sticky, so wet your fingers lightly to press the rice down evenly without sticking too much to your fingertips. There should be a thin layer of rice everywhere, except on the top border area.
- Step 4: Spread the crab mixture on the bottom half of the nori sheet closest to you. The crab should extend all the way to the horizontal edges of the sheet. Next, lay the sliced cucumbers beside the crab, so that it extends all the way to the horizontal edges of the sheet. Lay the avocado slices on top of the crab. Reference the images above for a visual guide.
- Step 5: Rolling time (don't be nervous). Pick up the edge of the nori (or the sushi mat) and start rolling the sushi roll away from you, towards the side with our rice border. As you roll, use your fingers to keep tucking the food towards you, back into the sushi roll. Your hands might get messy, but it's ok! If any food falls out the sides, you can tuck it back into the ends after rolling. When you reach the end of the roll, press the burrito closed. You can very lightly wet your fingertips and spread it over the nori edge to help it hold. Use your hands to gently massage the roll into a more cylindrical shape. Tuck any spilled food back into the ends. Check out this video for a visual guide of how to roll up your sushi, burrito-style. Also look at all the images provided above.
- Step 7: Almost there. Now we will essentially roll up the sushi roll in a piece of parchment paper, like a burrito, to make it easier to eat. To do so, cut a piece of parchment paper. Place your sushi roll on the parchment, on the edge closest to you. Fold the left and right sides of the parchment over the sushi roll ends. Roll up the sushi, with the parchment, away from you (just like you would roll a burrito). Once it's rolled, use a serrated knife to cut the roll in half. Open it up, and there you have it - a sushi burrito (don't eat the paper)!
- Serve: Open it up, and there you have it - a sushi burrito! Tear or cut back the paper wrapping as you eat. Drizzle with optional tamari as you enjoy.
Recipe Notes
Note 1: The rice needs to be sticky, which comes from freshly cooking it. We've found that rice that is older than 24 hours loses its stickiness and is harder to work with. To save time, you can use microwaveable steam-fresh packets of white rice available in most grocery stores. Let the rice cool to room temperature before using it.
Disclosure: As an Amazon Associate, we earn from qualifying purchases. There’s no extra cost to you. We only endorse things we’ve personally used and highly recommend.
Nutrition
This sushi burrito recipe tastes like a giant vegan california roll, in the best way possible. Every bite is filled with green jackfruit, crisp cucumbers, and creamy avocado in a rice and seaweed wrapper. Don't be intimidated - it's actually quite easy and fun to put together.
How To MakeDiet Type: Plant-based
Shopping List
- 1 sheet sushi nori
- 1 cup cooked sushi or jasmine rice (Note 1)
- 3 ounces green jackfruit, drained and rinsed
- 33333333/100000000 cup cucumber, peeled and sliced into matchsticks (about 40 grams, Note 2)
- 1/4 avocado, thinly sliced
- 1 1/2 tablespoons vegan mayonnaise (or mashed avocado)
- 1/2 tablespoon sushi seasoning (optional)
- 1/2 teaspoon hot sauce (optional, for spicy flavor)
- 1/8 teaspoons sesame oil
Instructions
- Step 1: Cook the rice and gently stir the optional sushi seasoning into the warm rice. Cool the rice to room temperature before using. Hot rice will shrink the nori sheet.
- Step 2: Pull apart the jackfruit into shreds, until it is similar in texture to crabmeat. If using canned jackfruit, squeeze it lightly to remove excess liquid. Stir together the jackfruit, mayonnaise, and optional hot sauce. Taste and adjust as needed. Refrigerate until ready to use.
- Step 3: If the rice has cooled, place the nori on a flat surface and/or sushi rolling mat. Lay the nori with the shiny side facing downwards, towards the mat. Measure out 1 cup of cooked rice per sheet. Spread the rice out over the nori, leaving a 1" inch border on the side furthest away from you. The rice will be sticky, so wet your fingers lightly to press the rice down evenly without sticking too much to your fingertips. There should be a thin layer of rice everywhere, except on the top border area.
- Step 4: Spread the jackfruit mixture on the bottom half of the nori sheet closest to you. The crab should extend all the way to the horizontal edges of the sheet. Next, lay the sliced cucumbers beside the jackfruit, so that it extends all the way to the horizontal edges of the sheet. Lay the avocado slices on top of the jackfruit. Reference the images above for a visual guide.
- Step 5: Rolling time (don't be nervous). Pick up the edge of the nori (or the sushi mat) and start rolling the sushi roll away from you, towards the side with our rice border. As you roll, use your fingers to keep tucking the food towards you, back into the sushi roll. Your hands might get messy, but it's ok! If any food falls out the sides, you can tuck it back into the ends after rolling. When you reach the end of the roll, press the burrito closed. You can very lightly wet your fingertips and spread it over the nori edge to help it hold. Use your hands to gently massage the roll into a more cylindrical shape. Tuck any spilled food back into the ends. Check out this video for a visual guide of how to roll up your sushi, burrito-style. Also look at all the images provided above.
- Step 7: Almost there. Now we will essentially roll up the sushi roll in a piece of parchment paper, like a burrito, to make it easier to eat. To do so, cut a piece of parchment paper. Place your sushi roll on the parchment, on the edge closest to you. Fold the left and right sides of the parchment over the sushi roll ends. Roll up the sushi, with the parchment, away from you (just like you would roll a burrito). Once it's rolled, use a serrated knife to cut the roll in half. Open it up, and there you have it - a sushi burrito (don't eat the paper)!
- Serve: Open it up, and there you have it - a sushi burrito! Tear or cut back the paper wrapping as you eat. Drizzle with optional tamari as you enjoy.
Recipe Notes
Note 1: The rice needs to be sticky, which comes from freshly cooking it. I've found that rice that is older than 24 hours loses its stickiness and is harder to work with. To save time, you can use microwaveable steam-fresh packets of white rice available in most grocery stores. Let the rice cool to room temperature before using it. Note 2: This will be about 1/8 of a large cucumber.
Nutrition
This low-carb sushi burrito recipe tastes like a giant california roll, in the best way possible. Every bite is filled with real crab, crisp cucumbers, and creamy avocado in a cauliflower rice and seaweed wrapper. Don't be intimidated - it's actually quite easy and fun to put together.
How To MakeDiet Type: Low-carb
Shopping List
- 1 sheet sushi nori
- 1 cup cooked cauliflower rice
- 3 ounces cooked crab meat
- 33333333/100000000 cup cucumber, peeled and sliced into matchsticks (about 40 grams, Note 2)
- 1 medium to large avocado
- 1 1/2 tablespoons mayonnaise
- 1 teaspoon rice vinegar
- 1/2 teaspoon hot sauce (optional, for spicy flavor)
- 1/4 teaspoon low-carb granulated sweetener (1:1 sugar substitute)
- 1/8 teaspoons sesame oil
Instructions
- Step 1: To cook the cauliflower rice, spread it evenly on a lined baking sheet and roast it at 400F for 8 minutes. Gently stir the rice vinegar and sweetener into the warm rice. Cool the rice to room temperature before using. Hot rice will shrink the nori sheet.
- Step 2: Stir together the crab meat, mayonnaise, and optional hot sauce. Taste and adjust as needed. Refrigerate until ready to use.
- Step 3: If the rice has cooled, place the nori on a flat surface and/or sushi rolling mat. Lay the nori with the shiny side facing downwards, towards the mat. Mash the avocado with a fork in a small bowl until creamy. Spread the avocado out over the nori, leaving a 1" inch border on the side furthest away from you. There should be a very thin layer of avocado everywhere, except on the top border area. Sprinkle the cauliflower rice all over the mashed avocado layer until it is completely covered.
- Step 4: Spread the crab mixture on the bottom half of the nori sheet closest to you. The crab should extend all the way to the horizontal edges of the sheet. Next, lay the sliced cucumbers beside the crab, so that it extends all the way to the horizontal edges of the sheet. Reference the images above for a visual guide.
- Step 5: Rolling time (don't be nervous). Pick up the edge of the nori (or the sushi mat) and start rolling the sushi roll away from you, towards the side with our rice border. As you roll, use your fingers to keep tucking the food towards you, back into the sushi roll. Your hands might get messy, but it's ok! If any food falls out the sides, you can tuck it back into the ends after rolling. When you reach the end of the roll, press the burrito closed. You can very lightly wet your fingertips and spread it over the nori edge to help it hold. Use your hands to gently massage the roll into a more cylindrical shape. Tuck any spilled food back into the ends. Check out this video for a visual guide of how to roll up your sushi, burrito-style. Also look at all the images provided above.
- Step 7: Almost there. Now we will essentially roll up the sushi roll in a piece of parchment paper, like a burrito, to make it easier to eat. To do so, cut a piece of parchment paper. Place your sushi roll on the parchment, on the edge closest to you. Fold the left and right sides of the parchment over the sushi roll ends. Roll up the sushi, with the parchment, away from you (just like you would roll a burrito). Once it's rolled, use a serrated knife to cut the roll in half. Open it up, and there you have it - a sushi burrito (don't eat the paper)!
- Serve: Open it up, and there you have it - a sushi burrito! Tear or cut back the paper wrapping as you eat. Drizzle with optional tamari as you enjoy. This is best eaten immediately.
Recipe Notes
Note 1: This will be about 1/8 of a large cucumber.
Nutrition
This grain-free sushi burrito recipe tastes like a giant california roll, in the best way possible. Every bite is filled with real crab, crisp cucumbers, and creamy avocado in a cauliflower rice and seaweed wrapper. Don't be intimidated - it's actually quite easy and fun to put together.
How To MakeDiet Type: Paleo
Shopping List
- 1 sheet sushi nori
- 1 cup cooked cauliflower rice
- 3 ounces cooked crab meat
- 33333333/100000000 cup cucumber, peeled and sliced into matchsticks (about 40 grams, Note 2)
- 1 medium to large avocado
- 1 1/2 tablespoons paleo mayonnaise
- 1 teaspoon rice vinegar
- 1/2 teaspoon hot sauce (optional, for spicy flavor)
- 1/2 teaspoon coconut aminos
- 1/8 teaspoons sesame oil
Instructions
- Step 1: To cook the cauliflower rice, spread it evenly on a lined baking sheet and roast it at 400F for 8 minutes. Gently stir the rice vinegar and aminos into the warm rice. Cool the rice to room temperature before using. Hot rice will shrink the nori sheet.
- Step 2: Stir together the crab meat, mayonnaise, and optional hot sauce. Taste and adjust as needed. Refrigerate until ready to use.
- Step 3: If the rice has cooled, place the nori on a flat surface and/or sushi rolling mat. Lay the nori with the shiny side facing downwards, towards the mat. Mash the avocado with a fork in a small bowl until creamy. Spread the avocado out over the nori, leaving a 1" inch border on the side furthest away from you. There should be a very thin layer of avocado everywhere, except on the top border area. Sprinkle the cauliflower rice all over the mashed avocado layer until it is completely covered.
- Step 4: Spread the crab mixture on the bottom half of the nori sheet closest to you. The crab should extend all the way to the horizontal edges of the sheet. Next, lay the sliced cucumbers beside the crab, so that it extends all the way to the horizontal edges of the sheet. Reference the images above for a visual guide.
- Step 5: Rolling time (don't be nervous). Pick up the edge of the nori (or the sushi mat) and start rolling the sushi roll away from you, towards the side with our rice border. As you roll, use your fingers to keep tucking the food towards you, back into the sushi roll. Your hands might get messy, but it's ok! If any food falls out the sides, you can tuck it back into the ends after rolling. When you reach the end of the roll, press the burrito closed. You can very lightly wet your fingertips and spread it over the nori edge to help it hold. Use your hands to gently massage the roll into a more cylindrical shape. Tuck any spilled food back into the ends. Check out this video for a visual guide of how to roll up your sushi, burrito-style. Also look at all the images provided above.
- Step 7: Almost there. Now we will essentially roll up the sushi roll in a piece of parchment paper, like a burrito, to make it easier to eat. To do so, cut a piece of parchment paper. Place your sushi roll on the parchment, on the edge closest to you. Fold the left and right sides of the parchment over the sushi roll ends. Roll up the sushi, with the parchment, away from you (just like you would roll a burrito). Once it's rolled, use a serrated knife to cut the roll in half. Open it up, and there you have it - a sushi burrito (don't eat the paper)!
- Serve: Open it up, and there you have it - a sushi burrito! Tear or cut back the paper wrapping as you eat. Drizzle with optional aminos as you enjoy. This is best eaten immediately.
Recipe Notes
Note 1: This will be about 1/8 of a large cucumber.
Nutrition
Dig it? Leave a review
Your feedback helps us offer better suggestions for you.
What you should eat next
recipe
recipe
California Roll Burrito
PT15M 1 sheet sushi nori (we use this one) 1 cup cooked sushi rice (Note 1) 3 ounces cooked crab meat 33333333/100000000 cup cucumber, peeled and sliced into matchsticks 1/4 avocado, thinly sliced 1 1/2 tablespoons mayonnaise 1/2 teaspoon sriracha (optional) 1/8 teaspoons sesame oil Gluten Free Paleo Vegan Low-Carb 1 Servings
Ingredients:
