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Sushi Burrito

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!

Prep Time
45 mins
Total Time
45 mins
Servings: 2 servings
Calories: 1783 kcal
Course: Dinner
Cuisine: Asian

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

    Cup of Yum
  1. In a medium bowl, whisk together the mayo and wasabi. Add the salmon and gently mix to coat evenly. Set aside.
  2. 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.
  3. 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.
  4. Layer spicy salmon, carrots, cucumbers, avocado, baby spinach, microgreens, and cabbage over the rice.
  5. 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.
  6. 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.)
  7. 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
    Cup of Yum
  1. In large bowl, spread out the cooked, warm rice.
  2. In a small bowl, whisk the vinegar, sugar, and salt.
  3. 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 (89%) Carbohydrates 200g (67%) Protein 58g (116%) Fat 86g (132%) Saturated Fat 13g (65%) Polyunsaturated Fat 67g Cholesterol 118mg (39%) Sodium 3981mg (166%) Fiber 20g (80%) Sugar 35g (70%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 1783

% Daily Value*

Serving 1
Calories 1783kcal 89%
Carbohydrates 200g 67%
Protein 58g 116%
Fat 86g 132%
Saturated Fat 13g 65%
Polyunsaturated Fat 67g 394%
Cholesterol 118mg 39%
Sodium 3981mg 166%
Fiber 20g 80%
Sugar 35g 70%

* Percent Daily Values are based on a 2,000 calorie diet.