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Sushi Burrito
4.9 from 28 votes

Sushi Burrito

YES, we’re making a Sushi Burrito today with video! It’s much easier than sushi rolls, and probably more delicious! We’re also making Sushi Rice, Spicy Salmon mixture and more!

Prep Time
20 mins
Cook Time
15 mins
Servings: 6 burritos
Calories: 439 kcal
Course: Main Course, Snacks
Cuisine: Asian, Japanese, American

Ingredients

Sushi Rice
  • 1 1/2 cups rice
  • 3 cups water
Sushi Rice Seasoning
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3 tablespoons rice vinegar
Spicy Salmon Sushi Mixture
  • 1 1/2 cups sockeye salmon skin removed and chopped into half an inch pieces
  • 2-3 Tablespoons mayonnaise spicy
  • 1 teaspoon soy sauce
Veggies:
  • 1/2 cup spinach
  • 1 carrot thinly sliced
  • 3 avocado thinly sliced
  • 1/2 cup purple cabbage sliced
  • 3 scallions sliced
Assemble the Burrito:
  • 12 seaweed sheets
  • 1/2 cup water bowl of
  • 1/4 cup salmon skin crisped in a skillet
  • mayonnaise extra spicy
  • soy sauce extra

Notes

  • Make the Sushi Rice First so it has time to cool off.
  • Season the sushi rice when the rice has cooled down to room temperature. Also make sure the mixture is fully dissolved, so you can place it in the microwave for 30 seconds to get that.
  • Make the spicy salmon sushi mixture next.
  • Use fresh high grade sushi because this will be consumed raw. I used sockeye salmon today.
  • Remove the skin from the salmon and chop it up. Flavor the salmon with Spicy Mayo and soy sauce.
  • Be careful not to over power the salmon with soy sauce or the mayo.
  • If you want the crispy salmon skin, just sear it over very high heat on both sides until crisp.
  • Prepare the veggies: slice them all finely or buy them pre sliced or shredded.
  • To assemble the burritos, use water to brush the edges of the seaweed sheets so they stick perfectly.
  • Always make sure your hands are wet when handling the sushi rice. If it starts to stick to your hands, add extra water and continue pressing down the rice over the seaweed sheet.
  • Use water again to brush the part of seaweed where there is no rice so that it sticks as you roll over the burrito.
  • Pile the toppings only on the rice not the whole surface.
  • Roll the burrito and slice in half.
  • Serve with the extra crispy salmon skin bits and extra sauces on top or for dipping.
  • Store leftover sushi burrito in the fridge for up to 2 days.