Crispy Filet O’ Fishless Sushirittos


This Southeast Asian-meets-Tex-Mex creation is packed with Good Catch Plant-Based Fish Fillets, a product we love! The texture is super flaky and surrounded by a wicked crispy coating that cooks up in just a few minutes in the oven or toaster oven. The fillets are also really versatile, and easy to toss into tacos, sandwiches and burgers.

Here we’ve taken those fillets, introduced them to some jasmine rice, crunchy cukes and spring peas and mint for freshness, then bundled everything up in a tortilla to give the ingredients and flavors a chance to mingle and get to know each other better before slicing it in half to serve. This wicked healthy creation fuses together both prepared and fresh ingredients to make a delicious and super-easy wrap that’s perfect for lunches or light dinners. Give it a try!



  1. Steam the rice of your choice. Set aside to slightly cool.
  2. Bake the Good Catch Plant-Based Fish Fillets according to the package instructions.
  3. While the fillets are baking, in a small bowl, slightly smash the peas with the fresh mint and juice from half a lime. Set aside.
  4. Whisk together the eggless mayo, chili paste and Old Bay seasoning. Set aside.
  5. Once the filets are done, assemble your sushirittos (check out this tutorial on how to fold a burrito) by placing half of the rice and two fillets slightly off center.
  6. Place the cuke on top, then distribute the pea and mint mixture over it. Drizzle the mayo mixture over the top.
  7. Fold it up, then slice it in half to serve.

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