Easy Salmon Sushi Burrito – matching finds for foodies

Our take on a simple Salmon Sushi Burrito Recipe wraps all your favorite toppings from a flavorful salmon sushi roll, rolled up burrito style, in sushi nori. Enjoy!

Delicious sushi burrito recipe

Let’s make sushi burritos, friends! We’re big sushi fans here and love making our ahi tuna poke bowl, but these sushi burritos add the ultimate hand-made sushi flavor to sushi night with simple ingredients, all rolled up into sushi nori. Adventure.

Looking for other burrito recipes? we have you Start with our homemade frozen burritos or our shredded chicken burritos.

Recommended ingredients

These sushi burritos are made with just a few ingredients. The veggies, the spicy mayonnaise, the salmon, the sweet rice, and the nori sheets. What you need:

rice and nori

Vegetables

• English cucumber
• carrots
• Green Onions
• avocado
• coriander
• sesame oil
• rice vinegar
• soy sauce
• Honey
• White sesame seeds

Spicy mayonnaise

• mayo
• Garlic Chili Sauce

Salmon

How to make a sushi burrito

Prepare the sticky rice

Rinse the rice under cold water in a fine mesh strainer for 2-3 minutes or until the water runs clear. Place the rice in the Instant Pot, cover the rice with 2 cups of water and stir.

Cook the rice on high pressure for 4 minutes. Let the pressure naturally release for 8 minutes, then quickly release the rest of the pressure. Make sure the keep warm function is turned off to prevent the rice from burning or sticking to the bottom of the pot.

Prepare the vegetables

Cut the cucumbers into 5 cm sticks and place in a bowl. Add ½ teaspoon of salt to the cucumbers and mix. Let the cucumbers sit in the salt for 15 minutes to draw out the water.

While the cucumbers are resting, prepare the carrots and scallions by slicing the carrots into 3-inch sticks and slicing the scallions into 3-inch thin strips.

Drain the excess water from the cucumbers, then toss the carrots and spring onions with the cucumbers.

Whisk together the sesame oil, rice vinegar, soy sauce, and honey until well combined.
Pour the dressing over the vegetables and mix. Add the sesame seeds and the remaining salt and mix again.

Make the spicy mayonnaise

Mix together the mayonnaise and chili sauce until well combined.

Assemble the burritos and enjoy!

Place a sushi mat or piece of plastic wrap on the work surface. Place two pieces of nori on top and overlap them on the shorter edges of the nori. Wet your hands and gently dab the nori onto the edges. Assemble the burritos as follows:

• Wet your hands again and place 1 cup of cooked glutinous rice on top of the nori. Pat the rice with your wet hands until it is evenly distributed, leaving about an inch around the edges.
• Add about 1.5 tablespoons of hot mayonnaise to the rice
• Spread about 4-5 pieces of pickled ginger on the rice
• Add about ¼ cup of chopped salmon to the rim of the burrito
• Then place about ⅓ cup of vegetables next to the salmon
• Place 2 slices of avocado next to the vegetables
• 1 tablespoon cilantro next to the avocado

Prepare the burrito by rolling the edge of the plastic wrap or sushi mat closest to you over the ingredients. Roll up the burrito tightly and repeat the process until all the burritos are done. Yummy!

Best Tips

The longer the burritos rest, the more tender the nori will become, making eating easier and more enjoyable. We recommend letting the burritos rest for at least 10 minutes before eating.

Do not add oil to the sticky rice. This will prevent the rice from sticking.

The use of rice types other than sticky rice is not recommended. This will affect the burritos’ ability to hold together and roll properly.

As you roll the burrito, you can try folding the sides in by moistening the edges. Rolling takes practice, so be patient.

storage

Store these sushi burritos wrapped in plastic wrap in the refrigerator for up to 2 days. Please note that the longer the sushi burritos rest, the nori will lose firmness.