By Jenny Holmes – Guest Post
As a stay-at-home mom juggling two kids, laundry that never ends, and a husband who claims he’s “not picky” but mysteriously never eats leftovers, I don’t get a lot of time for myself. So when my best friend treated me to lunch at this chic Japanese fusion restaurant downtown, I jumped at the chance. Little did I know, that lunch would change the way I thought about sushi—thanks to something called a California Sushi Burrito.
I’ll admit, I raised an eyebrow at the name. Is it a burrito or is it sushi? Turns out, it’s both—and neither, in the best way possible. Imagine all the fresh, clean flavors of a California roll—crab, avocado, cucumber, sushi rice—but packed together in a giant, seaweed-wrapped roll the size of a burrito. It was fresh, filling, slightly indulgent, and somehow still light. I fell in love instantly.
Naturally, I had to try making it at home.
The Struggle is Real
The first attempt was… humbling. I overcooked the rice, tore the nori sheets, and ended up with something that looked more like a sushi accident than a burrito. The kids laughed. I did not.
But after a few tries (and a deep dive into YouTube tutorials), I figured out the rhythm. It’s not as intimidating as it seems. And now? It’s one of my go-to “fun” meals when I want to impress the kids or pretend I’m out at a restaurant—without paying $18 for lunch.
California Sushi Burrito – Home RecipeServes 2–3 | Prep Time: 30 min | Cook Time: 20 min
Ingredients:
For the sushi rice:
- 1 cup sushi rice (short-grain)
- 1¼ cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
For the fillings:
- 6–8 imitation crab sticks (or real crab if you’re feeling fancy)
- 1 ripe avocado, sliced
- 1 small cucumber, julienned
- 1 medium carrot, julienned (optional but adds nice crunch)
- A handful of mixed greens or shredded lettuce
- 2–3 sheets of nori (seaweed), full size
- Optional: spicy mayo, sriracha, pickled ginger
Step-by-Step Instructions:
1. Cook the Sushi Rice
- Rinse the sushi rice under cold water until the water runs mostly clear.
- Combine rice and water in a pot. Bring to a boil, then cover and reduce to a simmer for 15 minutes.
- Remove from heat and let it sit covered for 10 more minutes.
- In a small bowl, mix rice vinegar, sugar, and salt. Microwave for 20 seconds to dissolve.
- Gently fold the vinegar mixture into the warm rice with a wooden spoon. Let it cool to room temperature.
2. Prepare Your Fillings
- While the rice cools, slice the avocado, cucumber, and carrot.
- Shred or flake the crab sticks with your fingers or a fork.
- Lay out all your ingredients in front of you—this helps with fast assembly.
3. Assemble the Burrito
- Place a sheet of nori, shiny side down, on a bamboo sushi mat or parchment paper.
- Wet your hands and spread a thin layer of sushi rice across the nori, leaving a 1-inch border at the top.
- Lay the crab, avocado, cucumber, carrot, and greens horizontally across the middle of the rice.
- Drizzle with spicy mayo if desired.
4. Roll It Up
- Using the mat or parchment paper, carefully lift the edge closest to you and roll it over the filling.
- Tuck in tightly as you go, rolling into a cylinder like a burrito.
- Wet the edge of the nori to seal it.
5. Slice or Serve Whole
- You can cut it in half for easier eating, or wrap it in foil or parchment for a lunchbox-ready sushi burrito.
Tips from a Tired Mom:
- Don’t stress if the first one is ugly. Mine looked like seaweed-wrapped laundry. It still tasted amazing.
- Use plastic wrap or foil when packing for lunch. It holds together better, especially for kids.
- Add a protein boost. Sometimes I sneak in grilled tofu or shrimp if I have leftovers.
That sushi burrito wasn’t just a fancy lunch. It was a little moment of self-care, a reminder that food can be playful and nourishing at the same time. Now it’s part of our family’s rotation—and the kids love “helping” (read: stealing avocado slices while I build the rolls).
You don’t need a sushi chef’s knife or a downtown reservation. With a few simple ingredients and a bit of patience, you can bring that same joy into your own kitchen—messy nori, sticky fingers, and all.
