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–+ servings
two california fish burrito halves wrapped in tinfoil stacked on top of each other on white plate.
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5 from 14 votes

California Fish Burrito Recipe

Fish tacos are great, but why not bulk it up with some rice and extra filling with this California Fish Burrito. It’s quick and easy to make and full of fresh California flavors you’re going to love.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: dinner, lunch, Main Course
Cuisine: American, Mexican
Servings: 4
Calories: 645kcal
Author: Courtney Paige

Equipment

  • Sauce pot
  • Mixing bowls
  • Fork
  • Measuring Spoons
  • Knife
  • Cutting Board

Ingredients

  • 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

Instructions

  • 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!

Notes

Do the 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.
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.

Nutrition

Serving: 1burrito | Calories: 645kcal | Carbohydrates: 34g | Protein: 29g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 64mg | Sodium: 993mg | Potassium: 691mg | Fiber: 4g | Sugar: 6g