Sushi Burrito
A giant hand-rolled sushi roll wrapped in nori and filled with fresh salmon, avocado, and seasoned rice. It combines the bold flavors of Japanese sushi with the satisfying handheld format of a burrito.
A massive sushi roll packed with salmon, avocado, cucumber, and sriracha mayo that you can eat on the go.
Nutrition per serving
Ingredients
Base
Protein
Filling
Sauce
Instructions
Season the Rice
Cook sushi rice according to package directions. While still warm, gently fold in 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt. Spread rice on a flat tray and fan it until it reaches room temperature. The rice should be slightly sticky and glossy.
Prepare the Fillings
Slice the salmon into thin strips approximately 1 centimeter wide. Peel and pit the avocado and slice it lengthwise into thin pieces. Cut the cucumber into matchstick sized pieces. Lay out all your fillings so you are ready to assemble quickly once the rice is placed on the nori.
Assemble the Burrito
Place a sheet of nori shiny side down on a clean flat surface. Wet your hands to prevent sticking and press half the seasoned rice in an even layer across the entire nori sheet leaving a 2 centimeter border at the top edge. Layer salmon strips, avocado slices, and cucumber sticks in a horizontal line across the center of the rice. Drizzle sriracha mayo generously over the fillings.
Roll and Serve
Starting from the bottom edge closest to you, roll the nori tightly around the fillings using both hands and applying gentle but firm pressure. Seal the edge with a few drops of water on the exposed nori border. Wrap the completed roll tightly in parchment paper or plastic wrap and twist the ends. Slice in half on a diagonal and serve immediately.
Substitutions
Common mistakes
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