Try the trend taking over the Bay Area in California! Sushi gets supersized with an imitation crab meat sushi burrito that is filled with imitation crab, cucumber, avocado, carrots and napa cabbage. Serve with spicy mayo, and soy sauce and laugh at all the normal sized california rolls people are still eating. Up here in the Bay Area there is a bit of a craze over “sushi burritos” started by the takeout chain Sushiritto. Every time we head in to San Fransisco we stop for food. Recently a more local chain opened up trying to emulate the success Sushiritto has created but we weren’t nearly as impressed. So instead, I made my own.
There is nothing hard about this recipe, but it does more than a few steps. You’re basically making a jumbo California Roll but instead of eating a huge amount of rice or crab meat, we fill it up with some delicious crunchy veggies to add some texture and some creamy avocado slices to add richness.
Make the sushi rice according to instructions in the recipe card. Put imitation crab meat and mayonnaise in a small food processor and pulse until it is combined and is minced. Alternately you can chop it all together and mix in the mayonnaise. Julienne the carrots (I used a rainbow of carrots), napa cabbage, and cucumber (peel and remove the seeds of the cucumber first) . Slice the avocado thinly.
On top of a piece of parchment paper about twice the length of your nori, put one cup of rice on a sheet of nori,
Roll the nori into a log with the edges just meeting by a 1/4 – 1/2 inch or so using your parchment paper, to roll it closed and tight.
After the roll meets, fold the parchment in to make bottoms of the burrito and roll the rest of the paper to close it tightly.
Slice the parchment burrito in half.
Imitation Crab California Roll Burrito
- Yield: 4 servings
- Prep Time: 40 minutes
- Total Time: 40 minutes
- Course: Main
- Cuisine: Japanese
- Author: Dinner, then Dessert
- 2 cups sushi or short grain rice
- 2 cups water , plus extra for rinsing rice
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 16 ounces imitation crab meat
- 1/4 cup mayonnaise
- 4 sheets nori
- 1 cucumber
- 2 carrots
- 1 cup napa cabbage or regular cabbage
- 1 avocado
- 1 teaspoon sesame seeds
Note: click on times in the instructions to start a kitchen timer while cooking.
- Rinse rice several times with cold water until it runs clear. This helps it become sticky, please don't skip this step.
- Put the rice and 2 cups of water into a pot and bring to a boil, uncovered.
Once it boils, reduce the heat to low and cook covered for 15 minutes.
Remove from the heat and let stand, covered, for 10 minutes. Do not peek at it.
Put the rice vinegar, sugar and salt in a small bowl and microwave on high for 30 to 45 seconds.
- Add the vinegar mixture to the rice in an even distribution and fold to combine. Try not to make the rice mushy.
- Let it cool completely in as thin a layer as you can while you prepare and make your rolls.
- Put imitation crab meat and mayonnaise in a small food processor and pulse until it is combined and is minced.
- Alternately you can chop it all together and mix in the mayonnaise.
- Julienne the carrots (I used a rainbow of carrots), napa cabbage, and cucumber (peel and remove the seeds of the cucumber first)
- Slice the avocado thinly.
- On top of a piece of parchment paper about twice the length of your nori, put one cup of rice on a sheet of nori, spread rice to the edge. Sprinkle with 1/4 teaspoon sesame seeds.
- Put 1/2 cup of julienned vegetables (1/4 cup cabbage, 1/4 cup of carrots and cucumber.. eyeball this since you won't have a measuring cup to fit the veggies)
- Put 1/4 of sliced avocado along the side of the veggies in a fanned out pattern.
- Put 1/4 of the crab mixture on top in a log
- Roll the nori into a log with the edges just meeting by a 1/4 - 1/2 inch or so using your parchment paper, to roll it closed and tight.
- After the roll meets, fold the parchment in to make bottoms of the burrito and roll the rest of the paper to close it tightly.
- Slice the parchment burrito in half.
Using Good ol' Alton Brown's Sushi Rice recipe.
Want this to be even more portable and want some spice? Add sliced pickled ginger and wasabi inside the burrito. Or just add a couple teaspoons of Sriracha to your imitation crab mixture.
Yield: 4 servings, Amount per serving: 698 calories, Calories: 698g, Carbohydrates: 114g, Protein: 15g, Fat: 18g, Saturated Fat: 2g, Cholesterol: 18mg, Sodium: 2506mg, Potassium: 573mg, Fiber: 9g, Sugar: 13g, Vitamin A: 5415g, Vitamin C: 15.3g, Calcium: 53g, Iron: 4.9g
All images and text © for Dinner, then Dessert.
Use this base to make your favorite rolls! Switch in your favorite raw fish, or add tempura fried shrimp to the California Roll. Go spicy by adding Sriracha to your mayo or adding wasabi to your assembly. Want more inspiration, google sushi burrito for more menu ideas.