Monday, January 18th, 2016

How to Make Your Own Sushi Burrito

Prep Time: 15 minutes

Cook Time: 0 minutes

Servings: 1


  • 1 cup cooked rice
  • 1 sheet seaweed
  • ¼ avocado thinly sliced
  • ¼ cups mango thinly sliced
  • ⅛ lb raw fish (salmon, tuna, etc.) thinly sliced
  • ¼ cups raw spinach
  • fillings can change depending on what you like


  1. Lay seaweed on the bamboo mat with the rough side up
  2. Dip rice paddle in water to prevent rice from sticking
  3. Evenly spread rice on the seaweed
  4. Place your desired fillings on the rice in a line. Be sure not to over stuff.
  5. Roll bamboo mat away from your body. To ensure sealing, the seaweed sheet must make contact with the rice.
  6. Wrap with parchment paper. Twist the ends.
  7. Slice diagonally and serve.


Photo by Kathleen Lee

It’s time to upgrade from your sandwich.

The sushi burrito may hail from California, but you can still enjoy its badassery wherever you are. It’s a new twist on a classic food that has won over the stomachs of many. By making your own from the comfort of your home, you won’t ever have to leave your cave, which means devoting more of your precious time to wearing pajamas and watching Netflix.

Have doubts about eating sushi? Learn how to conquer your fear. And if not, let’s get on to the good stuff.

Read the full article here.


Scott is the GM of Jerry's Kitchen. He blogs about food, eating, restaurants, and catering. Bala Cynwyd, King of Prussia, Plymouth Meeting, Malvern, Main Line, Philadelphia, South Jersey, Bucks County.

    Find more about me on:
  • googleplus