Simple Salmon Sushi Burrito
Published 6/26/2023
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Our take on a simple salmon sushi burrito recipe packs all your favorite ingredients from a spicy salmon sushi roll rolled up burrito-style inside sushi nori. Enjoy!
Delicious Sushi Burrito Recipe
Let’s make sushi burritos, friends! We’re big sushi fans over here, and love making our ahi tuna poke bowl, but these sushi burritos take sushi night up a notch with simple ingredients all rolled up into sushi nori for the ultimate handheld sushi experience.
Looking for other burrito recipes? We got you. Start with our make-ahead freezer burritos or our shredded chicken burritos.
Why you’ll love ’em!
Easy to make!
Simple list of easy to find and flavorful ingredients.
Easy to make a large batch to serve a crowd.
Featured Ingredients
These sushi burritos come down to a few ingredient components. The veggies, spicy mayo sauce, salmon, sweet rice and nori sheets. Here’s what you need:
Rice & nori
- Nori sheets
- Sweet rice (we used Apple Brand Sweet Rice)
- Water
Veggies
- English cucumber
- Carrots
- Green onions
- Avocado
- Cilantro
- Sesame oil
- Rice vinegar
- Soy sauce
- Honey
- White sesame seeds
Spicy mayo
- Mayo
- Garlic chili sauce
Salmon
- Sushi grade salmon
How to Make a Sushi Burrito
Prepare the sticky rice
Rinse the rice under cold water in a fine sieve for 2-3 minutes or until the water runs clear. Transfer the rice to the Instant Pot and cover the rice with 2 cups of water and stir.
Cook the rice on high pressure for 4 minutes. Let the pressure release naturally for 8 minutes and then quick release the rest of the pressure. Be sure the ‘keep warm’ setting is off to prevent burning or the rice from sticking to the bottom of the pot.
Prepare the veggies
Chop the cucumbers into 2-inch sticks and transfer them to a bowl. Add ½ teaspoon of salt to the cucumbers and toss. Allow the cucumbers to rest in the salt for 15 minutes to draw out water.
While the cucumbers are resting, prepare the carrots and green onions by chopping the carrots into 3-inch match sticks and slicing the green onions into 3-inch thin strips.
Discard the excess water from the cucumbers and then toss the carrots and green onions with the cucumbers.
Whisk the sesame oil, rice vinegar, soy sauce, and honey together until combined.
Pour the dressing over the vegetables and toss. Add the sesame seeds and the rest of the salt and toss again.
Make the spicy mayo
Mix the mayo and chili sauce until well combined.
Assemble the burritos & enjoy!
Lay a sushi mat or a piece of plastic wrap on the counter. Place two pieces of the nori on top, overlapping at the shorter edges of the nori. Wet your hands and gently pat the nori on the edges. Assemble the burritos as follows:
- Wet your hands again and place 1 cup of cooked sticky rice on top of the nori. Pat the rice down with your wet hands until spread out evenly leaving about ¼ inch around the edges.
- Add ~1.5 tablespoons of spicy mayo to the top of the rice
- Spread about 4-5 pieces of pickled ginger on top of the rice
- Add about ¼ cup of the chopped salmon to the edge of the burrito
- Then ~⅓ cup vegetables next to the salmon
- 2 slices avocado next to the veggies
- 1 tablespoon cilantro next to the avocado
Create the burrito by rolling the edge of the plastic wrap or the sushi mat closest to you over the ingredients. Tightly roll the burrito, and repeat until all of the burritos have been made. Yum!
try it!
Ahi Tuna Poke Bowl
You’ll absolutely love this ahi tuna poke bowl. It’s fresh, nutritious, and easy to make!
Top Tips
The longer the burritos sit, the more tender the nori will become, making it easier and more enjoyable to eat. We recommend letting the burritos sit for at least 10 minutes before eating.
Do not add oil to the sticky rice. It will prevent the rice from sticking.
Using any other variety of rice besides sticky rice is not recommended. It will affect the ability for the burritos to stick together and roll properly.
When rolling the burrito, you can attempt to fold the sides in by wetting the edges. Rolling takes practice, so be patient.
Storage
Store these sushi burritos wrapped in plastic wrap in the fridge for up to 2 days. Please note that the nori will lose firmness the longer the sushi burritos sit.
Simple Salmon Sushi Burrito
Ingredients
Rice
- 2 cups sweet rice, we used Apple Brand Sweet Rice
- 2 cups water
Veggies
- 1 English cucumber
- 1 teaspoon kosher salt, separated
- 2 medium carrots
- 4 green onions, thinly sliced
- 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 lb. sushi grade salmon, skin removed and chopped into ½-inch pieces
- 12 Nori sheets
- ½ cup pickled ginger
- 1 large avocado, pitted and sliced
- 1 cup chopped cilantro
Instructions
- Prepare the sticky rice. Rinse the rice under cold water in a fine sieve for 2-3 minutes or until the water runs clear.
- Transfer the rice to the Instant Pot and cover the rice with 2 cups of water and stir.
- Cook the rice on high pressure for 4 minutes. Let the pressure release naturally for 8 minutes and then quick release the rest of the pressure. Be sure the ‘keep warm’ setting is off to prevent burning or the rice from sticking to the bottom of the pot.
- Fluff the rice and then transfer it to a separate large bowl.* Place the rice in the fridge to cool for later.
- Prepare the veggies. Chop the cucumbers into 2-inch sticks and transfer them to a bowl. Add ½ teaspoon of salt to the cucumbers and toss. Allow the cucumbers to rest in the salt for 15 minutes to draw out water.
- While the cucumbers are resting, prepare the carrots and green onions by chopping the carrots into 3-inch match sticks and slicing the green onions into 3-inch thin strips (this takes a bit of time).
- Discard the excess water from the cucumbers and then toss the carrots and green onions with the cucumbers.
- Whisk the sesame oil, rice vinegar, soy sauce, and honey together until combined.
- Pour the dressing over the vegetables and toss. Add the sesame seeds and the rest of the salt and toss again. Refrigerate until ready to use.
- Make the spicy mayo. Mix the mayo and chili sauce until well combined.
- Assemble the burritos. Lay a sushi mat or a piece of plastic wrap on the counter. Place two pieces of the nori on top, overlapping at the shorter edges of the nori. Wet your hands and gently pat the nori on the edges.
- Wet your hands again and place 1 cup of cooked sticky rice on top of the nori. Pat the rice down with your wet hands until spread out evenly leaving about ¼ inch around the edges. Add ~1.5 tablespoons of spicy mayo to the top of the rice.
- Spread about 4-5 pieces of pickled ginger on top of the rice and then add about ¼ cup of the chopped salmon to the edge of the burrito, ~⅓ cup of vegetables, 2 slices of avocado, 1 tablespoon of cilantro.
- Create the burrito by rolling the edge of the plastic wrap or the sushi mat closest to you over the ingredients. Tightly roll the burrito. If using plastic wrap, tightly wrap the burrito. If using a sushi mat, place the burrito on a plate. Repeat until all of the burritos have been made.
- The longer the burritos sit, the more tender the nori will become, making it easier and more enjoyable to eat. We recommend letting the burritos sit for at least 10 minutes before eating.
Tips & Notes
- Do not add oil to the sticky rice. It will prevent the rice from sticking.
- If the rice still has a bite to it after releasing the pressure, quickly cover the rice and let it sit for 2-3 minutes or until ready.
- If you would like a saucier burrito, make more spicy mayo.
- When rolling the burrito, you can attempt to fold the sides in by wetting the edges. Rolling takes practice, so be patient.
- You can change up the innards of the sushi burrito based on your preferences.
- If you use any type of rice other than sticky rice, the burrito will turn out differently.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
These were so good! And honestly so easy to make. We just added some seaweed salad, as well!
So glad you loved these!