Unagi Sushi Burrito

Unagi Sushi Burrito

Makes 2 burritos.


- 2 cups of seasoned sushi rice
- 1 unagi, baked in a 400 degree F oven for 10 minutes, then cut into 3″ x 1″ strips
- 1/4 cup seaweed salad
- 1/2 cup purple cabbage, shredded
- 2 Tbsp salmon roe
- 2 sheets nori (I used Yamamotoyama’s Kiku Ariake)


  1. Place a sheet of nori shiny side down on a work-surface. With wetted hands, distribute 1 cup of rice evenly on the sheet, leaving a 1/2″ border on the bottom and a 1″ border on the top.
  2. Place 2-3 strips of unagi in the center of the rice, then top with 2 Tbsp of seaweed salad, 1/4 cup shredded purple cabbage and 1 Tbsp of salmon roe. Lightly dab the top 1″ border with some water.
  3. To create the burrito, take the bottom edge of the nori and gently flip upwards, using your other fingers to keep the fillings tucked in. To seal, flip the burrito over seam side down.
  4. For easy serving, wrap the burrito in a large sheet of parchment paper.

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