Simple salmon sushi burrito

Step by Step

Step 1

Prepare the sticky rice. Rinse the rice under cold water in a fine sieve for 2-3 minutes or until the water runs clear.

Step 2

Transfer the rice to the Instant Pot and cover the rice with 2 cups of water and stir.

Step 3

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.

Step 4

Fluff the rice and then transfer it to a separate large bowl.* Place the rice in the fridge to cool for later.

Step 5

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.

Step 6

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).

Step 7

Discard the excess water from the cucumbers and then toss the carrots and green onions with the cucumbers.

Step 8

Whisk the sesame oil, rice vinegar, soy sauce, and honey together until combined.

Step 9

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.

Step 10

Make the spicy mayo. Mix the mayo and chili sauce until well combined.

Step 11

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.

Step 12

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.

Step 13

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.

Step 14

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.

Step 15

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 and Warnings

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.

Ingredient

Medium carrots

2 2
Large avocado

1 1
Water

473.18 ml 16.56 fl. ozs
Rice vinegar

14.79 ml 0.52 fl. ozs
Sesame oil

29.57 ml 1.03 fl. ozs
English cucumber

1 1
Soy sauce

9.86 ml 0.35 fl. ozs
Nori sheets

12 12
Green onions

4 4
Honey

4.93 ml 0.17 fl. ozs
Mayo

236.59 ml 8.28 fl. ozs
Chili garlic sauce

29.57 ml 1.03 fl. ozs
Chopped cilantro

236.59 ml 8.28 fl. ozs
Kosher salt

4.93 ml 0.17 fl. ozs
Pickled ginger

118.29 ml 4.14 fl. ozs
Sushi grade salmon

0.45 kg 0.99 lbs
Sweet rice

473.18 ml 16.56 fl. ozs
White sesame seeds

9.86 ml 0.35 fl. ozs
White sesame seeds

2 teaspoons 2 teaspoons
Sushi grade salmon

1 lb 1 lb
Pickled ginger

0.5 cup 0.5 cup

Amount Per Serving
	Calories	703 kcal
	Carbohydrates	57 g
	Protein	21 g
	Fat	44 g
	Fiber	5 g
	Sugar	5 g

View nutrition facts