Sushi Burrito
Yield: 2 servings
This Sushi Burrito recipe features giant sushi rolls stuffed with spicy salmon, sushi rice, avocado, carrots, and other veggies. Enjoy with some soy sauce for a light yet filling lunch or dinner. Feel free to customize the fillings too!
Ingredients
- 2 tablespoons Japanese mayonnaise
- 1 teaspoon wasabi paste
- 4 to 6 ounces raw sushi-grade salmon, thinly sliced
- 4 sheets toasted nori
- 2 cups cooked sushi rice cooked according to package instructions
- 2 tablespoons sesame seeds optional
- 3 cups fresh baby spinach
- 1 avocado thinly sliced
- 1 Japanese cucumber peeled and julienned
- 1 carrot peeled and julienned
- 1 cup finely shredded purple cabbage
- ½ cup microgreens such as radish
For the Rice
- 2 cups cooked Japanese short grain sushi rice cooked according to rice cooker manufacturer directions
- 2 teaspoons rice vinegar
- 2 teaspoons sugar
- 2 teaspoon fine sea salt
Instructions
- In a medium bowl, whisk together the mayo and wasabi. Add the salmon and gently mix to coat evenly. Set aside.
- To assemble the burrito: On a sushi mat, join two square sheets of nori together, to form 1 longer rectangle – wet a 1″ strip of one edge with water and overlap the other nori sheet, to help them stick together. The rough sides should be facing up.
- Add 1 cup of the prepared rice to the nori sheet and use your fingers to spread it out into an even layer, onto half of the rectangular nori sheet. Sprinkle with 1 tablespoon of sesame seeds, if using.
- Layer spicy salmon, carrots, cucumbers, avocado, baby spinach, microgreens, and cabbage over the rice.
- Gently lift the side of the nori and carefully fold it over the fillings, using your fingers to roll it away from yourself as you would while making a burrito.
- Place seam side down. Using a very sharp knife, cut each burrito in half. Repeat the whole process to create another burrito. (If you'd like to make this a fun hand-held entree that packs well, roll the burrito tightly in some parchment paper, and then twist the ends. Then cut in half.)
- Serve immediately with soy sauce for dipping. I also like to offer pickled ginger. If you'd like some creamy wasabi sauce, combine 4-5 tablespoons of Japanese mayonnaise with 1 teaspoon of wasabi, add a pinch of salt, and mix well.
How to Make Sushi Rice
- In large bowl, spread out the cooked, warm rice.
- In a small bowl, whisk the vinegar, sugar, and salt.
- Drizzle the vinegar mixture over the still-warm rice and quickly fold the rice with a wooden spatula. Be careful to not smash the rice. Rather, use more of a cutting motion.
Nutrition Information:
Serving: 1 Calories: 1783kcal Carbohydrates: 200g Protein: 58g Fat: 86g Saturated Fat: 13g Polyunsaturated Fat: 67g Cholesterol: 118mg Sodium: 3981mg Fiber: 20g Sugar: 35g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.