Is a sushi burrito raw?

Not always! While many sushi burritos feature raw fish like spicy tuna or salmon , there are tons of options with cooked proteins. Think grilled shrimp, crab, even tempura chicken . Plus, vegetarian and vegan versions ditch the fish altogether in favor of tofu or mushrooms. So, whether you're sushi-savvy or cautious about raw seafood, there’s a burrito for you.

Can I find sushi burritos near me?

Yes—and probably closer than you think! Search for local Asian fusion spots, poke shops, or fast-casual sushi restaurants. Chains like Kazu Sushi Burrito and Soho Sushi Burrito have made waves across major U.S. cities. Apps like Yelp and Google Maps are your best friend for locating the nearest roll-and-go gem.

What’s the best fish for sushi burritos?

The top picks? Tuna , salmon , yellowtail , and even eel . These fish offer rich flavors and the right texture to hold up in a burrito-sized portion. Just make sure it’s sushi-grade if you’re making it at home—safety first!

How long does a sushi burrito stay fresh?

A freshly made sushi burrito is best eaten right away. If you must store it, wrap it tightly and refrigerate it—but don’t wait more than 24 hours. The rice can harden and the seaweed wrap may lose its texture. Plus, raw fish should always be handled with care.

Sushi Burrito Guide: Irresistible Fusion Favorite (2025)

Description

This sushi burrito recipe is a bold, hand-held fusion of classic Japanese sushi and modern street food. Packed with sushi-grade fish, fresh vegetables, and flavorful sauces, it’s a customizable, on-the-go favorite.

Ingredients

Scale

1 cup sushi rice, cooked and seasoned
2 sheets nori (seaweed)
4 oz sushi-grade tuna or salmon
1/2 avocado, sliced
1/4 cup julienned carrots
1/4 cup cucumber strips
1 tbsp spicy mayo
1 tsp sesame seeds
Optional: pickled ginger, soy sauce, or tamari

Instructions

Lay out nori on a bamboo mat.
Spread an even layer of sushi rice, leaving a 1-inch gap at the top.
Layer tuna, avocado, carrot, cucumber, and spicy mayo in the center.
Roll tightly using the mat, sealing the edge with water.
Slice in half and sprinkle with sesame seeds.
Serve with soy sauce or dipping of choice.

Notes

Use brown rice or cauliflower rice for low-carb versions.
Add tofu or tempura shrimp for protein alternatives.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Lunch
Method: Rolling
Cuisine: Asian Fusion

Nutrition

Calories: 420 kcal
Sugar: 4 g
Sodium: 620 mg
Fat: 18 g
Saturated Fat: 4g
Carbohydrates: 45 g
Fiber: 6 g
Protein: 22 g
Cholesterol: 30 mg

Keywords: sushi burrito, sushi wrap, Asian fusion, poke burrito, sushi roll burrito