Learn how to make a sushi burrito or sushirrito at home! They are a great take-to-work or school lunch or easy and highly customizable dinner. 

An overhead photo of 4 sushi burritos filled with tempeh, cucumber, carrots, avocado, and more.

Sushi night is always a favorite at my house. We shared our first Sushi Recipe here way back in 2013 and more recently how to make perfect Sushi Rice in the Instant Pot or rice maker. 

While sushi burritos are certainly not an authentic Japanese or Mexican dish, they are a lot of fun to make. They also make sense as an on-the-go meal. While I’m not sure where this idea originated, I have seen sushi burritos at our local Whole Foods sushi bar, and there is even a restaurant in Northern California called Sushirrito that makes them. You can check out their site for even more filling inspiration. If you like this recipe, you’ll also love our Fresh Spring Rolls with Peanut Sauce


Photograph of hands holding two halves of a sushi burrito filled with vegetables and tempeh.

Why this Recipe Works so Well 

Sushirritos are made with all the traditional sushi components. Your favorite fillings are packed into the roll and it’s ready to eat or pack for lunch. It tastes just like sushi, but is kept in one or two large pieces rather than many small slices. 

The ingredients for homemade sushi burritos ready on a cutting board: nori, rice, avocado, spinach, carrots, cucumber, red cabbage kraut, and tempeh.

What You’ll Need 

  • Sushi Rice. This short-grain rice is sticky and seasoned to perfection, adding classic sushi texture and flavor. You can find sushi rice in most grocery stores in the rice section. Learn how to prepare it here
  • Nori. Dried seaweed sheets used to wrap up sushi rice and fillings. You can find it in any Asian market and many grocery stores in the Asian section. 
  • Fillings. The options for fillings are endless. Classic fillings would include raw sashimi-grade fish. My kids love using Trader Joe’s frozen shrimp tempura, avocado, and cucumber. In this recipe, I’ve used teriyaki tempeh and lots of veggies. Learn how to perfectly peel and cut avocado for sushi here
  • Soy Sauce, Liquid Aminos, or Dipping Sauce. A side of soy sauce and wasabi or Yum Yum Sauce is a must! 

A piece of nori is topped with sushi rice and vegetables.

How To Make a Sushi Burrito

  1. Top a sheet of nori with prepared sushi rice. 
  2. Top the rice with fillings. 
  3. Roll up and cut in half. 

A close up photo of a vegan sushi burrito filled with spinach, avocado, cucumber, carrots and tempeh.

Serving and Storage Tips 

  • You can make sushi burritos several hours ahead if you’re bringing them to work or school for lunch. However, avocado browns quickly and if you use raw fish it must be stored properly. Keep refrigerated and then stored with an ice pack if taking to go. 
  • To save time, make the sushi rice up to a day in advance. 
  • Try with our Japanese Yum Yum sauce
Yield: 4 Sushi Burritos

How to Make a Sushi Burrito (Sushirrito)

Prep Time 20 minutes
Total Time 20 minutes

A sushi burrito, or sushirrito, is a fun adaptation of sushi where it's made in burrito form! You can fill it with anything you'd like. I recommend setting our filings so that everyone can make their own. Some in my family like ahi poke, while others prefer vegan fillings as shown here.

A close-up photo of hands holding a sushi burrito (sushirrito)



  1. To make one sushi burrito, lay a sheet of nori on a piece of parchment paper or cutting board. Set out the filling ingredients. The ingredients for sushi burritos set on a cutting board.
  2. Top with about 2/3 cup prepared sushi rice. Sushi rice is very sticky, so use wet hands to press evenly over the nori. Leave a 1/2-1 inch border at one edge to help adhere the burrito at the end. Sprinkle with about 1 teaspoon of sesame seeds if using. A piece of nori is topped with sushi rice and black sesame seeds.
  3. Arrange the fillings over the rice, keeping them on the half farthest from the nori border. Sushi burrito fillings are placed on top of nori and rice.
  4. Carefully lift the nori edge nearest you (opposite the naked border) up and over the fillings, wrapping very tightly like a burrito, but taking care not to break the nori. This takes some practice. If you've overfilled the sushi burrito you can open it and remove some.
  5. Lightly wet the nori without the rice to help adhere the nori into a "burrito."
  6. With a very sharp knife, cut the sushirrito in half. Enjoy right away or wrap in parchment paper or foil and refrigerate for up to 4 hours.


Easy Teriyaki Tempeh

  1. Remove the plastic from the tempeh (I use Trader Joe's or Lightlife) and cut crosswise into 1/4" slices.
  2. Add three tablespoons of water to a nonstick pan over medium heat. Add the tempeh slices and cover. This will steam the tempeh, removing any bitterness and softening it slightly.
  3. Remove the cover and once the water has evaporated add a few tablespoons of teriyaki sauce, turning the tempeh to coat. Cook one minute and remove.

Nutrition Information:
Yield: 4 Serving Size: 1 sushi burrito
Amount Per Serving: Calories: 263Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCarbohydrates: 31gFiber: 9gSugar: 11gProtein: 8g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.