Name: Buffalo Chicken Sushi Burritos (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 lb Boneless skinless chicken thighs; 1 tsp Garlic powder; 1 tsp Paprika; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/2 cup Frank's RedHot sauce; 2 tbsp Butter-melted; 1 tbsp White vinegar; 2 cups Sushi rice; 2 1/4 cups Water; 2 tbsp Rice vinegar; 1 tbsp Sugar; 1/2 tsp Salt; 1/2 cup Shredded carrots; 1/2 cup Shredded lettuce; 1/4 cup Cream cheese-softened; 4 Large flour tortillas

Recipe tier

A fun fusion dish combining the flavors of buffalo wings with the convenience of a sushi burrito. This version uses readily available ingredients and simple techniques.

Total 45 min

Serves 4

Steps 5

Ingredients 17

Chicken
1 lb 450 g Boneless skinless chicken thighs
1 tsp 5 mL Garlic powder
1 tsp 5 mL Paprika
tsp 2.5 mL Salt
tsp 1.25 mL Black pepper
Sauce
cup 120 mL Frank's RedHot sauce
2 tbsp 30 mL Butter-melted
1 tbsp 15 mL White vinegar
Rice
2 cups 400 g Sushi rice
2 cups 530 mL Water
2 tbsp 30 mL Rice vinegar
1 tbsp 15 mL Sugar
tsp 2.5 mL Salt
Filling
cup 120 g Shredded carrots
cup 120 g Shredded lettuce
cup 60 g Cream cheese-softened
4 4 Large flour tortillas

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Equipment

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Instructions

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Cook the Rice: Rinse sushi rice until water runs clear. Combine rice and water in a pot, bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. In a small bowl, whisk together rice vinegar, sugar, and salt. Gently fold into the cooked rice and let cool.
Cook the Chicken: Season chicken thighs with garlic powder, paprika, salt, and pepper. Cook in a skillet over medium heat until cooked through (internal temperature of 165°F/74°C). Shred the chicken.
Make the Sauce: In a small bowl, combine all Sauce ingredients. Add the shredded chicken to the sauce and toss to coat.
Assemble the Burritos: Lay a tortilla flat. Spread a thin layer of cream cheese down the center. Top with a layer of sushi rice, then the buffalo chicken. Add shredded carrots and lettuce.
Roll the Burrito: Tightly roll the tortilla, tucking in the sides as you go. Cut in half and serve.