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Flavorful BBQ Sushi Burrito Recipe with Smoky Pulled Pork Twist

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A delicious fusion of smoky pulled pork and fresh sushi ingredients wrapped in a seaweed sheet, perfect for a quick, satisfying handheld meal.

Ingredients

Scale
  • 2 lbs pork shoulder, trimmed of excess fat
  • 2 tsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper (adjust to taste)
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup apple cider vinegar
  • ½ cup BBQ sauce (smoky, slightly sweet, e.g., Stubb’s)
  • 1 ½ cups sushi rice (280 g), rinsed and cooked
  • 2 tbsp rice vinegar
  • Large seaweed sheets (nori)
  • Julienned cucumber
  • Shredded carrot
  • Avocado slices
  • Thinly sliced green onions
  • Pickled jalapeños (optional)
  • Sesame seeds
  • Mayonnaise or spicy mayo (optional)

Instructions

  1. In a small bowl, mix smoked paprika, brown sugar, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Rub this spice mix all over the pork shoulder.
  2. Place the pork in a slow cooker or roasting pan. Add ½ cup (120 ml) apple cider vinegar to the bottom (not over the pork).
  3. Cook low and slow: 8 hours on low in the slow cooker or 3-4 hours at 300°F (150°C) in the oven until pork is tender enough to shred easily.
  4. Rinse sushi rice under cold water until water runs clear. Cook rice with 1 ¾ cups (420 ml) water according to package instructions.
  5. Gently fold in 2 tablespoons rice vinegar into warm rice. Let cool to room temperature, covering loosely with a damp cloth.
  6. Remove pork from heat and shred with two forks. Stir in ½ cup (120 ml) BBQ sauce to coat evenly. Set aside.
  7. Julienne cucumber and carrot, slice avocado thinly, and chop green onions. Prepare pickled jalapeños and sesame seeds.
  8. Place a large nori sheet on a bamboo mat or parchment paper. Spread about ¾ cup (150 g) sushi rice evenly over nori, leaving a 1-inch border at the top.
  9. Arrange a line of pulled pork down the middle, followed by cucumber, carrot, avocado, green onions, and pickled jalapeños if using. Drizzle mayo or spicy mayo if desired.
  10. Roll the burrito away from you, tucking in sides to keep filling snug. Press gently to seal the nori. Sprinkle sesame seeds on the outside if desired.
  11. Let the burrito sit for a minute to seal, then slice in half with a sharp knife. Serve immediately with extra BBQ sauce for dipping.

Notes

If nori feels brittle, dampen fingers before spreading rice. Avoid overstuffing burrito to make rolling easier. For gluten-free, check BBQ sauce and substitute soy sauce with tamari if used. For dairy-free, omit mayo or use vegan alternative. Leftover burritos should be stored wrapped and eaten within 24 hours; reheat pork separately to avoid soggy nori.

Nutrition

Keywords: BBQ sushi burrito, pulled pork sushi, smoky pulled pork, sushi burrito recipe, fusion food, easy dinner, handheld meal

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