Sushi Wrap

Why You’ll Love This Recipe

If you love sushi but don’t want the hassle of rolling it perfectly, this wrap is for you. It’s simple, quick, and mess-free — perfect for lunch, picnics, or a light dinner. You can fill it with your favorite sushi ingredients, customize it for dietary preferences, and enjoy it on the go. It’s fresh, healthy, and endlessly adaptable to your cravings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Nori sheets (seaweed wraps)
• Sushi rice (cooked and seasoned with rice vinegar, sugar, and salt)
• Fresh fish (such as salmon or tuna) or cooked shrimp/crab
• Cucumber (julienned)
• Carrot (julienned)
• Avocado (sliced)
• Soy sauce (for dipping)
• Wasabi and pickled ginger (optional)
• Sesame seeds (optional, for garnish)

Directions

1. Prepare sushi rice according to package directions, then season with rice vinegar, sugar, and salt. Let it cool slightly.
2. Lay a sheet of nori shiny-side down on a clean, flat surface or bamboo sushi mat.
3. Spread a thin layer of sushi rice over the nori, leaving about 1 inch of space at the top edge.
4. Arrange your fillings — fish or shrimp, cucumber, carrot, and avocado — in the center of the rice.
5. Carefully fold the bottom of the nori up over the fillings, then fold in the sides and roll tightly to form a wrap.
6. Moisten the top edge with a little water to seal the roll.
7. Slice in half (if desired) or enjoy whole like a burrito-style wrap.
8. Serve with soy sauce, wasabi, and pickled ginger on the side.

Servings and timing

This recipe makes 2 sushi wraps.
Prep time: 15 minutes
Cook time: 10 minutes (for rice)
Total time: 25 minutes

Variations

• Spicy tuna wrap: Mix tuna with spicy mayo (mayonnaise + sriracha) before adding it to the wrap.
• Vegetarian version: Skip the fish and use tofu, mushrooms, or extra veggies.
• Crunchy twist: Add crispy tempura bits or fried onions for texture.
• California-style: Use imitation crab, avocado, and cucumber with a drizzle of spicy mayo.
• Low-carb option: Use cauliflower rice or lettuce leaves instead of sushi rice.

Storage/Reheating

Sushi wraps are best enjoyed fresh for the best texture and flavor. If storing, wrap tightly in plastic wrap and refrigerate for up to 24 hours. Avoid freezing, as the rice and nori can become soggy. Do not reheat — this dish is meant to be served cold or at room temperature.

FAQs

Can I use regular rice instead of sushi rice?

You can, but sushi rice has the right stickiness and mild sweetness that holds everything together better.

Can I make sushi wraps ahead of time?

Yes, you can prepare them a few hours in advance and store them tightly wrapped in the fridge.

What’s the best protein to use?

Fresh salmon, tuna, shrimp, or crab are classic choices. Cooked proteins also work well for food safety and convenience.

Can I make it vegan?

Absolutely. Fill it with tofu, avocado, cucumber, and other veggies for a fresh vegan version.

How do I keep the nori from getting soggy?

Assemble the wrap right before eating, or use less moist ingredients to help maintain crispness.

Can I use brown rice?

Yes, brown sushi rice adds a nutty flavor and extra fiber. Just cook it until slightly sticky.

How do I get the rice to stick to the nori?

Slightly damp hands help press the rice evenly without sticking, and the rice’s natural starch holds it in place.

Can I use tortilla wraps instead of nori?

Yes, for a fusion twist, try using a tortilla for a “sushi burrito”-style version.

What sauce goes best with this?

Soy sauce, spicy mayo, eel sauce, or ponzu all pair wonderfully.

Is this recipe kid-friendly?

Definitely! Use cooked shrimp or crab and mild veggies for a fun, healthy lunch option.

Conclusion

The Sushi Wrap is a quick, fresh, and fun way to enjoy all the classic sushi flavors with none of the fuss. Packed with vibrant veggies, creamy avocado, and your favorite protein, it’s healthy, versatile, and perfect for on-the-go meals. Whether you’re a sushi lover or just looking for a new lunch idea, this wrap is sure to become a favorite.

Sushi Wrap

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The Sushi Wrap is a quick, easy, and portable take on traditional sushi. Packed with seasoned rice, fresh fish or shrimp, crisp vegetables, and creamy avocado wrapped in nori, it delivers all the authentic sushi flavors in a simple handheld form — perfect for lunch, picnics, or a light dinner.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 wraps
• Category: Main Dish, Lunch
• Method: No-Cook (after rice preparation)
• Cuisine: Japanese
• Diet: Low Fat

Ingredients

• 2 sheets nori (seaweed)
• 1 cup cooked sushi rice (seasoned with rice vinegar, sugar, and salt)
• 4 oz fresh fish (salmon or tuna) or cooked shrimp/crab
• 1/4 cucumber, julienned
• 1/4 carrot, julienned
• 1/2 avocado, sliced
• Soy sauce, for dipping
• Wasabi and pickled ginger (optional)
• 1 tsp sesame seeds (optional, for garnish)

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Instructions

1. Prepare sushi rice according to package directions, then season with rice vinegar, sugar, and salt. Allow to cool slightly.
2. Lay a sheet of nori shiny-side down on a clean surface or bamboo mat.
3. Spread a thin layer of rice over the nori, leaving about 1 inch of space at the top edge.
4. Arrange fish or shrimp, cucumber, carrot, and avocado in the center of the rice.
5. Fold the bottom of the nori up over the fillings, then fold in the sides and roll tightly into a wrap.
6. Moisten the top edge with a little water to seal the roll.
7. Slice in half if desired or enjoy whole as a wrap.
8. Serve with soy sauce, wasabi, and pickled ginger on the side.

Notes

• Use slightly damp hands to handle sushi rice and prevent sticking.
• Assemble wraps just before serving to keep the nori crisp.
• Can be made vegan using tofu or only vegetables.
• Best served fresh and should not be reheated.
• For a fusion twist, use a tortilla instead of nori for a sushi burrito style.

Nutrition

• Serving Size: 1 wrap
• Calories: 280
• Sugar: 2g
• Sodium: 420mg
• Fat: 9g
• Saturated Fat: 1.5g
• Unsaturated Fat: 7.5g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 16g
• Cholesterol: 25mg