Simple Salmon Sushi Burrito
Ingredients
Rice & Nori
-
2
cups
sweet rice
-
2
cups
water
-
12
sheets
nori
Veggies
-
1
each
English cucumber
-
1
teaspoon
kosher salt
-
2
medium
carrots
-
4
each
green onions
-
2
tablespoons
sesame oil
-
1
tablespoon
rice vinegar
-
2
teaspoons
soy sauce
-
1
teaspoon
honey
-
2
teaspoons
white sesame seeds
Spicy Mayo
-
1
cup
mayo
-
2
tablespoons
chili garlic sauce
Other Ingredients
-
1
pound
sushi grade salmon
-
½
cup
pickled ginger
-
1
large
avocado
-
1
cup
chopped cilantro
Instructions
- Rinse the sweet rice under cold water until the water runs clear, then cook it in an Instant Pot with water for 4 minutes and let it release pressure naturally.
- Chop the cucumber, sprinkle with salt, and let it rest for 15 minutes. Prepare the carrots and green onions.
- Combine the cucumbers, carrots, and green onions, then whisk together sesame oil, rice vinegar, soy sauce, and honey. Toss the dressing with the veggies and refrigerate.
- Mix mayo and chili garlic sauce to create the spicy mayo.
- Lay out nori sheets and spread cooked rice on top, leaving edges clear. Add spicy mayo, pickled ginger, salmon, veggies, avocado, and cilantro.
- Roll the nori tightly to form a burrito. Repeat for all ingredients and let sit for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
703
Total fat
44g
Total carbohydrates
57g
Total protein
21g
Sodium
0mg
Cholesterol
0mg
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