Fish tacos are great, but why not bulk it up with some rice and extra filling with this California Fish Burrito Recipe. It’s quick and easy to make and full of fresh California flavors you’re going to love.
This blog post and recipe is sponsored by Success Rice. As always, all thoughts and opinions are my own. Thank you so much for supporting brands that make A Paige Of Positivity possible.
Table of Contents
About these Burritos
Burritos aren’t something I typically make myself, because in my mind the taco shops or food trucks can do it better. The giant burrito that gets handed to you after making it through the restaurant assembly line is undoubtedly spectacular, but I’ve discovered you can indeed make this delicious meal right at home.
This great California Burrito starts with a warm tortilla, stuffed with salmon, jasmine rice, fresh California produce, and plenty of sauces for plenty of flavor. It’s hearty, thick, and really darn satisfying.
If a fish burrito turns you off a little, I’m begging you to give it a chance. We all know and love fish tacos, so why not swap it for a baja fish burrito instead and experience something that’s simply next level.
- Salmon - I used leftover salmon I had in my fridge from a previous meal. You can totally cook raw salmon for this recipe, too.
- Success Rice - Bulks up the burrito! French Fries are the more classic carb to add to a California Burrito, but the rice pairs better with the fish, in my opinion.
- Sauce - A combination of soy sauce, mayo, and sriracha.
- Veggies - Avocado (a California Classic), cucumber, and a store bought slaw bring extra color and nutrients to the burrito.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Protein - Try another piece of fish like white fish, mahi mahi, or tuna in this california style burrito. Or buy a beer battered or fried fish of sorts like these fish sticks. You could also use grilled chicken or marinated steak instead. Looking to make it vegetarian? Try black beans!
- Tortilla - Instead of a burrito, ditch the large flour tortilla and go for 6 inch corn tortillas with the same ingredients on top for tasty baja fish tacos! Or skip the tortilla altogether and make burrito bowls layering the filling ingredients on top of the rice.
- Veggies - In addition to/in place of the veggies on this burrito, also try adding raw or sautéd bell peppers, red onions, red cabbage, edamame, or tomatoes.
How to Make This Recipe
1. Start by preparing Success Boil-in-Bag Jasmine Rice according to package instructions.
2. While the rice is cooking, prepare the other ingredients. Cut the cucumber into long, thin strips. Slice the avocado.
3. In a medium bowl, toss the bagged mix with the dressing + toppings it comes with.
4. Microwave the leftover salmon in 60 second intervals or until it’s warmed. Gently flake it into small pieces with the backside of a fork. Optional: add a squeeze of lime juice on the fish for some bright citrus flavors.
5. When the rice is done, add it into a mixing bowl along with the soy sauce, mayo, and sriracha. Use a fork to mash it together.
6. Take the burrito-sized tortilla and layer Success Boil-in-Bag Jasmine Rice mixture, pieces of fish, salad mixture, sliced cucumber + avocado in a line down the center, leaving room on both ends.
7. Then, fold the burrito. The best way I’ve found to do this is as follows:
- Situate the burrito so the fillings are in a line horizontal to your body.
- Then use one hand on each side to fold the sides in (this is important to prevent the burrito fillings from falling out!).
- Then, while still holding the sides folded in place, fold the bottom part of the tortilla upward, over the burrito fillings.
- Do your best to then roll the burrito upward, tucking in the tortilla as you go.
- Roll until the entire tortilla is wrapped and the seam is face down on you rolling surface.
- Slice in half and enjoy!
*I like to do the above burrito folding on top of a sheet of tin foil. This makes it easier to transfer to a serving plate/storage without risk of a burrito explosion.*
- A warm tortilla makes for easier rolling and less breakage. Heat your tortilla on a warm skillet 30 seconds per side or for 30 seconds in the microwave wrapped in damp paper towels.
- You can also use a vegetable peeler to peel the cucumber into thin strips. This makes each piece more flexible, also making it easier to roll the burrito.
- Starting with fresh salmon instead of leftovers? No problem. Preheat the oven at 400°F. Season the fish with salt + pepper and bake for 15-18 minutes or until the internal temperature reaches 145°F. Note: salmon cooking time will vary based on the thickness of the filet and oven temperature. Always use a meat thermometer for best results.
- This is also a great single serve recipe if you’re trying to clean out ingredients you’ve got in your fridge: leftover protein, leftover rice, leftover veggies, etc. Use the recipe as a loose template to guide your burrito creation!
The assembled burrito is best served fresh, but can be stored in an airtight container or wrapped in tinfoil in the fridge for up to 2 days. Do note, however, if you choose to store your burrito your avocado will brown and there is potential for it to become slightly soggy as the cucumber and lettuce leak moisture.
I went the spicy mayo route and mixed my sauce with my rice, but this fish burrito welcomes additional sauce, too. Try this Creamy Jalapeño Sauce or this Chile Lime Crema Everything Sauce on top or creamy guacamole, hot sauce, sour cream, a chimichurri, salsa verde, or even a yum yum sauce would also be perfect onto this California style burrito.
The Original California Burrito is a product out of Southern California (specifically San Diego where they’ve got some of the best Mexican food) and the main feature: it’s GIANT. Additionally, a traditional California Burrito actually has French Fries on it and usually includes carne asada as the main protein (source: La Jolla). My version however, takes advantage of fresh fish you can find on the West Coast as well as other fresh ingredients like avocado that are grown in Cali.
Absolutely! Instead of wrapping the ingredients in a large flour tortilla, reach for warm corn tortillas and load them up with the same filling ingredients for some of the best fish tacos ever! You could do this with hardshell tacos, too. If I go the taco route, however, I do find myself serving the spicy mayo rice recipe on the side rather than on the taco.
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California Fish Burrito Recipe
- Sauce pot
- Mixing bowls
- Measuring Spoons
- Cutting Board
- 1 bag Success Boil-in-Bag Jasmine Rice, 2 cups cooked
- 1 lbs leftover salmon
- 3 tbsp mayo
- 1 tsp sriracha
- ½ tbsp soy sauce
- 1 avocado
- 1 Englih cucumber
- 1 bag shredded cabbage slaw, I used an Asian Sesame kit
- 4 large burrito size flour tortillas
- Start by preparing Success Boil-in-Bag Jasmine Rice according to package instructions.
- While the rice is cooking, prepare the other ingredients. Cut the cucumber into long, thin strips. Slice the avocado. In a medium bowl, toss the bagged mix with the dressing + toppings it comes with.
- Microwave the leftover salmon in 60 second intervals or until it’s warmed. Gently flake it into small pieces with the backside of a fork. Optional: add a squeeze of lime juice on the fish for some bright citrus flavors.
- When the rice is done, add it into a mixing bowl along with the soy sauce, mayo, and sriracha. Use a fork to mash it together.
- Take the burrito-sized tortilla and layer Success Boil-in-Bag Jasmine Rice mixture, pieces of fish, salad mixture, sliced cucumber + avocado in a line down the center, leaving room on both ends.
- Then, fold the burrito. The best way I’ve found to do this is as follows: • Situate the burrito so the fillings are in a line horizontal to your body.• Then use one hand on each side to fold the sides in (this is important to prevent the burrito fillings from falling out!).• Then, while still holding the sides folded in place, fold the bottom part of the tortilla upward, over the burrito fillings.• Do your best to then roll the burrito upward, tucking in the tortilla as you go. • Roll until the entire tortilla is wrapped and the seam is face down on you rolling surface.• Slice in half and enjoy!
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