A Smoked Salmon Sushi Burrito made with cucumber, avocado, smoked salmon, and spicy mayo. Perfect for a quick daytime snack, lunch, or dinner.
I can’t think of a better seafood option that I enjoy more than smoked salmon. It’s one of those dishes (or ingredients, in the case of this recipe) that once I had it for the first time, I was never able to get that flavor out of my mind. I had to figure out a way to incorporate that into a recipe that went far beyond serving it solo.
How to Make a Smoked Salmon Sushi Burrito:
It begins with sushi rice and that is a very hands-on step. First, you will need to cook the sushi rice according to the instructions, then make a vinegar mixture.
Once the rice is cooked, you’ll need to add the rice vinegar mixture and fold it into the rice. This helps the rice to become slightly “sticky” which is needed to hold the burrito together.
Don’t forget about your avocado! It just makes everything better.
I chose to go with seaweed wraps, but you can also go with rice or soy paper wraps if you prefer.
The spicy mayo is the glue that brings this dish into perfect harmony so be prepared for a flavor punch!
When layering your sushi, leave an inch of your edge uncovered to allow the edges burrito to hold together tightly; ultimately forming a large sushi roll.
The texture you get from smoked salmon is like no other because this fish is very moist and the thin cut slices are packed with deliciousness. Because the salmon is already “cooked”, churning out this delicious burrito is fairly simple and the cooking time is minimal.
Make sure you place the wrap inside of a sushi roller mat. It will make the entire experience easier.
When you want to add a little fun to your typical dinner night or you’re looking for a creative (and quick) lunch idea, give this Smoked Salmon Sushi Burrito a try and you will truly enjoy it.