SeafoodMediumFree

Sushi Burrito (Mexican-Japanese Fusion Roll)

Name: Sushi Burrito (Mexican-Japanese Fusion Roll)
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Cuisine: Mexican
Ingredients: 300 g Rice; 4 leaves Nori seaweed sheets; 2 Avocado; 100 g Cream cheese; 1 Cucumber; 2 Jalapeño chilli; 1 tbsp Chipotle chilli; 3 tbsp Soy sauce; 2 tbsp White vinegar; 1 tbsp Sugar; 1 tsp Salt; 2 Lime

60 min (40 prep + 20 cook) Medium 4 servings Fusión

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 30 Mar 2026

Giant fusion sushi roll with Mexican flavours like avocado and chipotle.

About this recipe

The sushi burrito is a giant fusion roll combining sushi rice with Mexican ingredients like avocado, jalapeño and chipotle, wrapped in nori seaweed.

History & Origin

The sushi burrito is a gastronomic creation that emerged in the 2010s in cities such as San Francisco and Los Angeles, where the cultural proximity between the Mexican and Japanese communities gave rise to an unprecedented culinary fusion. The concept is simple yet brilliant: take the structure of the Mexican burrito - a large wrapper containing multiple ingredients - and reinterpret it with the aesthetics and flavours of Japanese sushi. A large sheet of nori seaweed serves as the wrapper, filled with vinegar-seasoned sushi rice and ingredients that fuse both traditions: avocado, jalapeño, chipotle mayonnaise, surimi or prawns, cucumber and soy sauce. In Mexico, the sushi burrito gained popularity in northern border cities and in Mexico City, where "sushi-taquerias" became an urban gastronomic phenomenon. Mexicanised sushi already had precedents with rolls featuring cream cheese and chilli, but the burrito format took the fusion to another level entirely. Today, the sushi burrito represents the creativity of contemporary Mexican cuisine and its boundless capacity to absorb, transform and improve culinary influences from around the world.

Estimated cost

£8.00

Total cost

£2.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

480

Calories

22g

Protein

62g

Carbohydrates

16g

Fat

Fibre

820mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Wash the rice 3 times under cold water until the water runs clear. Cook with 400 ml water over low heat for 15 minutes. Rest covered for 10 minutes.
2
Prepare the sushi seasoning by mixing vinegar, sugar and salt. Pour over the hot rice and fold through with cutting motions. Leave to cool.
💡 Do not stir in circles; use cutting motions to avoid crushing the rice.
3
Make the chipotle mayonnaise by mixing cream cheese with a chopped chipotle chilli and lime juice.
4
Slice the avocado, cut the cucumber into long batons and the jalapeños into thin rounds.
5
Place a nori sheet on cling film. Spread an even layer of sushi rice, leaving 3 cm free at one end.
6
Arrange the chipotle mayonnaise, avocado, cucumber, jalapeño and a few drops of soy sauce across the centre of the rice.
7
Roll tightly using the cling film as a guide, forming a thick roll like a burrito. Seal the nori edge with water.
💡 Press firmly whilst rolling so it does not fall apart when eating.
8
Cut each roll in half with a wet knife. Serve with soy sauce, lime and extra jalapeño slices.