Tried all the best sushi recipes? Ready to adventure past California rolls? Add some excitement to your next sushi meal with these unusual takes on the Japanese favourite. Discover the sushi burrito recipe from Sushi: Taste and Technique below, and get inspired with other imaginative ways to enjoy homemade sushi.
This Mexican-Japanese street food hybrid is an example of innovative, modern sushi. Here's just one filling suggestion – have fun experimenting with others.
Makes 4 burrito rolls
Preparation time: 40 minutes, plus sushi rice and ingredient prep
For the sauce:
4 tbsp mayonnaise
4 tsp chilli sauce
½ tsp cayenne pepper
2 tbsp toasted white sesame seeds
For the vinegared water:
2–3 tbsp rice vinegar
250ml (8fl oz) water
For the burrito rolls:
8 sheets nori seaweed
1 quantity sushi rice
40g (1¼oz) wild rocket leaves
200g (7oz) skinless salmon fillet, cut into pencil-thick strips
1 avocado, peeled, stoned, and sliced lengthways into thin strips
1 cucumber, pulpy centre discarded and cut into pencil-thick strips
1. Combine the ingredients for the sauce and the vinegared water in separate bowls, then set both aside. Place 1 nori sheet on a bamboo rolling mat, shiny-side down. Dip your hands in vinegared water, then spread one-quarter of the sushi rice evenly over the nori, leaving a 3–4cm (1–1½ inch) margin on the edge furthest from you uncovered.
2. Slide the edge of a second nori sheet under the uncovered margin (see below). Spread 1 tbsp of the sauce over the rice, then layer one-quarter of the rocket leaves, salmon, avocado, and cucumber in the centre of the rice.
3. Lift up the near edge of the mat with your thumbs and index fingers. Keeping the filling in place with your other fingers, roll the mat to cover the filling, then lift the front of the mat slightly and push the roll forward to the end.
4. Wrap the burrito in greaseproof paper, twisting each end tightly to keep it in shape. Repeat to make 4 burrito rolls. Cut diagonally in half with a moistened knife to serve.
Looking for even more creative ways to make homemade sushi? Discover the clever dishes below.
This innovative take on traditional onigiri (rice ball) contains colourful fillings in layers of rice and a nori wrapping. Onigirazu is perfect for a lunchbox or picnic, but use cooked or marinated fish if you won’t be able to keep raw fish chilled.
These sushi canapé boats use leaves of Little Gem lettuce to serve a tasty pomegranate and prawn filling. They couldn’t be easier to assemble.
This recipe captures the free-and-easy appeal of scattered sushi with spicy tuna and plenty of salad vegetables, all served in one bowl like Tokyo-style sushi.
These delectable sushi balls (temari zushi) are the nearest sushi style to nigiri zushi but are far easier to make, requiring neither specialist equipment nor years of training. All you need is cling film or a handkerchief to shape the balls.
Including classic and modern recipes, Sushi: Taste and Technique will teach you the basics of how to make sushi, plus dozens of brilliant dishes including pressed mackerel sushi and beautiful sashimi plates. It’s the perfect companion to anyone wanting to create great homemade sushi.