This sushi burrito takes everything I love about a spicy tuna roll and turns it into one big, crispy handheld meal. It’s filled with seasoned sushi rice, creamy spicy tuna, avocado, and cucumber, then coated in panko and pan-fried until golden and crunchy on the outside. Since it uses canned albacore instead of raw fish, it’s also much easier to make at home than a traditional sushi burrito.
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Why You'll Love These Crispy Fried Sushi Burritos
I got the idea for this recipe after seeing a a viral sushi burrito video on TikTok, and I had to try making my own version. I already love spicy tuna rolls, so turning those same flavors into one giant crispy sushi roll sounded too good not to try.
For mine, I kept the filling simple with seasoned sushi rice, spicy tuna, avocado, and cucumber, then took it one step further by coating the whole burrito in panko and pan-frying it until crispy.
I also use canned albacore tuna instead of raw tuna, which makes this much easier to make at home. You still get the spicy, creamy tuna filling and all the sushi flavors, but without having to track down sushi-grade fish.
Sushi Burrito Ingredients
Sushi Rice:
- 1 cup dry sushi rice, cooked according to package directions
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
- ½ teaspoon salt
Spicy Tuna Filling:
- 2 (5-ounce) cans wild albacore tuna, drained
- ¼ cup Kewpie mayo
- 1 tablespoon sriracha
- 1 tablespoon low-sodium soy sauce
- 2 green onions, finely chopped
- ½ teaspoon black pepper
For Assembly:
- 2 avocados, thinly sliced
- ½ English cucumber, cut into matchsticks
- 4 large roasted nori sheets
For Breading:
- ¼ cup all-purpose flour
- 2 large eggs, whisked
- 1½ cups panko breadcrumbs
- 2–3 tablespoons neutral oil, for shallow frying
For Serving:
- Extra sriracha, for drizzling
- Spicy mayo, optional
Ingredient Notes
- Sushi rice: Short-grain sushi rice works best because it’s sticky enough to hold the burrito together.
- Canned albacore tuna: Makes this much easier to make at home than using raw tuna. Drain it very well so the filling doesn’t get watery.
- Kewpie mayo: Creamier and slightly richer than regular mayo. Regular mayonnaise works if needed.
- Nori: Use full-size roasted nori sheets rather than small seaweed snack sheets.
- Panko breadcrumbs: Gives the outside a lighter, crunchier coating than regular breadcrumbs.
- Sriracha: Adjust to taste depending on how spicy you want the tuna filling.
How to Make Sushi Burritos
Step 1: Make the Sushi Rice
Cook the sushi rice according to the package directions. While it’s still warm, stir in the rice vinegar, sugar, and salt. Let the rice cool until it’s warm or at room temperature before assembling the burritos.
Step 2: Make the Spicy Tuna
Add the drained tuna, Kewpie mayo, sriracha, soy sauce, green onions, and black pepper to a bowl. Mix until creamy and well combined.
Step 3: Assemble the Sushi Burritos
Lay a piece of plastic wrap on your work surface, then place a sheet of nori on top. Spread a thin, even layer of sushi rice over the nori, leaving a small border around the edges. Add some of the spicy tuna down the center, followed by cucumber matchsticks and sliced avocado.
Step 4: Roll Them Up
Use the plastic wrap to help roll the nori tightly around the filling, pressing gently as you go so the burrito holds together. Repeat with the remaining ingredients.
Step 5: Bread the Rolls
Roll each sushi burrito in the flour, then dip it in the beaten eggs and coat it completely with panko breadcrumbs. Press the panko on gently so it sticks.
Step 6: Fry Until Crispy
Heat the oil in a large skillet over medium heat. Add the breaded sushi burritos and cook, turning as needed, until every side is golden brown and crispy, including the ends.
Step 7: Slice and Serve
Let the sushi burritos rest for 1–2 minutes, then cut each one in half. Drizzle with extra sriracha or spicy mayo and serve right away.
My Tips for the Best Sushi Burrito
- Don’t overfill the nori. Too much rice or tuna makes the burrito harder to roll and more likely to split while frying.
- Let the rice cool before assembling. Warm or room-temperature sushi rice is easier to work with and won’t soften the nori as quickly as piping-hot rice.
- Drain the tuna really well. Excess liquid can make the filling loose and cause the sushi burrito to fall apart.
- Roll it tightly. Use the plastic wrap to help compress the burrito as you roll so the filling stays in place when you bread and fry it.
- Press the panko on firmly. Gently pressing the breadcrumbs into the egg coating helps create an even, crispy crust that stays attached in the skillet.
- Fry over medium heat. This gives the panko time to turn golden and crisp without burning before all sides are evenly browned.
Sushi Burrito Variations
- Spicy salmon: Swap the canned tuna for cooked salmon, or sushi-grade salmon if you’re comfortable using raw fish. Mix it with Kewpie mayo and sriracha the same way.
- Shrimp: Use cooked shrimp instead of tuna. You can chop it and mix it with the spicy mayo or layer whole shrimp through the center.
- California roll: Replace the tuna with imitation crab and keep the avocado and cucumber. Add spicy mayo for a California-roll-style sushi burrito.
- Extra spicy: Add more sriracha to the tuna filling or drizzle the finished burrito with chili crisp or extra spicy mayo.
How to Store and Reheat Sushi Burritos
- In the fridge: Store leftover sushi burritos in an airtight container for up to 2 days. For the best texture, wrap each one individually so the nori and panko don’t absorb too much moisture.
- To reheat: Reheat the sushi burritos in an air fryer at 375°F for 4–6 minutes, or in a 375°F oven for about 8–10 minutes, until warmed through and crispy again.
- For make-ahead prep: The spicy tuna filling can be made up to 2 days ahead and refrigerated separately. I’d wait to assemble, bread, and fry the burritos until just before serving for the best texture.
Sushi Burrito FAQs
What is a sushi burrito?
A sushi burrito is essentially an oversized sushi roll wrapped in nori and filled with sushi rice, protein, vegetables, and sauces. Instead of slicing it into small pieces like traditional sushi, it’s usually cut in half and eaten like a burrito.
Can I make a sushi burrito with canned tuna?
Yes. Canned albacore tuna works really well for this recipe and makes it much easier to prepare at home. Just drain it very well before mixing it with the Kewpie mayo, sriracha, soy sauce, and green onions.
What kind of rice is best for sushi burritos?
Short-grain sushi rice works best because it becomes sticky enough to hold the burrito together. Long-grain rice won’t have the same texture and can make the roll more difficult to assemble.
How do I keep my sushi burrito from falling apart?
Avoid overfilling it, use sticky sushi rice, and roll the nori tightly around the filling. Using plastic wrap or a sushi mat while rolling also makes it much easier to compress the burrito and keep everything in place.
Can I make this sushi burrito without frying it?
Absolutely. You can skip the flour, egg, and panko and serve the burrito immediately after rolling it. It’ll have a softer, more traditional sushi-burrito texture instead of the crispy exterior.
Can I air fry a sushi burrito instead?
Yes. Lightly spray the breaded sushi burrito with cooking oil and air fry at 375°F for about 6–8 minutes, turning halfway through, until the panko is golden and crispy.
Can I use regular mayonnaise instead of Kewpie mayo?
Yes. Regular mayonnaise works, although Kewpie has a richer, slightly tangier flavor that works especially well in spicy tuna. If using regular mayo, you can add a little extra sriracha or a small splash of rice vinegar to brighten the filling.
Viral Sushi Recipes to Try Next
Viral Crispy Sushi Burrito
This sushi burrito takes everything I love about a spicy tuna roll and turns it into one big, crispy handheld meal. It’s filled with seasoned sushi rice, creamy spicy tuna, avocado, and cucumber, then coated in panko and pan-fried until golden and crunchy on the outside. Since it uses canned albacore instead of raw fish, it’s also much easier to make at home than a traditional sushi burrito.
Ingredients
Sushi Rice:
- 1 cup dry sushi rice, cooked according to package directions
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
- ½ teaspoon salt
Spicy Tuna Filling:
- 2 (5-ounce) cans wild albacore tuna, drained
- ¼ cup Kewpie mayo
- 1 tablespoon sriracha
- 1 tablespoon low-sodium soy sauce
- 2 green onions, finely chopped
- ½ teaspoon black pepper
Assembly:
- 2 avocados, thinly sliced
- ½ English cucumber, cut into matchsticks
- 4 large roasted nori sheets
Breading:
- ¼ cup all-purpose flour
- 2 large eggs, whisked
- 1½ cups panko breadcrumbs
- 2–3 tablespoons neutral oil, for shallow frying
Serving:
- Extra sriracha, for drizzling
- Spicy mayo, optional
Instructions
1. Cook the rice according to the package.
2. Once your sushi rice is cooked add the rice vinegar,sugar and salt. Set aside until you are ready to use it.
3. In a medium small bowl, mix together the tuna, mayo, sriracha, soy sauce, green onions and black pepper. Set this aside.
4. If you do not have a sushi mat, lay a piece of plastic wrap on your counter or work surface.
5. Add a piece of nori on top of the plastic. Add a layer of sushi rice, top with a scoop of the tuna mixture. Add a line of cucumber sticks then the sliced avocado.
6. Roll tightly to create a sushi roll.
7. Bread the roll by first tossing in the flour. Roll in the egg wash. Toss to coat in the panko.
8. Shallow fry in a skillet over medium high heat, turning to ensure all sides are golden brown and crispy. Don’t forget to fry the ends too!
9. Cut each roll in half and top with a drizzle of sriracha and spicy mayo.
Nutrition Information:
Serving Size:
½ sushi burritoAmount Per Serving: Calories: 365Total Fat: 17gSaturated Fat: 3gUnsaturated Fat: 12gCholesterol: 65mgSodium: 500mgCarbohydrates: 41gFiber: 4gSugar: 2gProtein: 14g
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