Spicy Smoked Salmon Sushi Burrito

This Spicy Smoked Salmon Sushi Burrito packs everything you crave from a great sushi roll into one big, handheld meal: seasoned rice, smoked salmon, creamy avocado, and spicy mayo with real kick. No raw fish, no special equipment, and no rolling skills required.

Love salmon? Check out my other recipes! Smoked Salmon Eggs Benedict With Hollandaise, Pan-Seared Salmon with Succotash, Pan Seared Salmon with Creamy Dijon Mustard Sauce, Cajun Salmon Orzo, Salmon Poke Bowl with Spicy Mayo, and Cajun Salmon Croquettes.

I can’t think of a better seafood option that I enjoy more than smoked salmon. It’s just so versatile. It’s one of those dishes (or ingredients, in this case) that, once I tried it, I could never get the flavor out of my mind.

So I created this recipe for those nights when takeout sounds good, but I want something brighter and fresher on the table in under an hour. Sweet-tart rice vinegar seasoning wakes up the rice, the salmon brings smoky, savory flavor, cool cucumber adds crunch, and spicy sriracha mayo ties it all together with a little heat. Follow these step-by-step instructions, and you’ll roll with total confidence; you’ll never look at a grab-and-go sushi pack the same way again.

Ingredients you’ll need to make a Spicy Smoked Salmon Sushi Burrito:

• Sushi rice: Short-grain rice with plenty of starch, so it turns tender and sticky enough to hold the burrito together without going mushy.
• Rice vinegar: The tangy backbone of sushi rice. It brightens the rice and cuts through the richness of the salmon and mayo.
• Sugar: Rounds out the vinegar’s sharpness and adds the subtle sweetness you taste at a good sushi bar.
• Cucumber: Cool and crisp. It adds crunch and freshness, keeping each bite from feeling heavy.
• Avocado: Buttery and creamy, it softens the heat of the spicy mayo.
• Mayonnaise: The base of the spicy mayo. It coats every bite and carries the spices.
• Sriracha sauce: Brings garlicky, slightly sweet chile heat.
• Lemon juice: Keeps the mayo lively instead of flat.
• Dijon mustard: Adds a sharp tang and helps the sauce stay smooth.
• Seaweed wraps (nori): The edible wrapper. Toasted nori adds a toasty, briny, ocean-like savoriness and keeps everything neatly contained.
• Smoked salmon: The star. Tender, salty, and smoky with zero cooking.
• Seasonings and spices: Sea salt seasons the rice and amplifies every other flavor. In the spicy mayo, garlic powder adds savory depth, paprika brings warmth and color, black pepper adds a gentle kick, ground ginger lends that classic sushi-shop zing, and cayenne pepper turns up the heat.

How to make a Spicy Smoked Salmon Sushi Burrito:

Rinse and cook the rice. Place the sushi rice in a fine-mesh strainer or bowl and rinse with cold water at least 3 times, gently swirling, until the water runs mostly clear. Drain well. Cook according to the package instructions, then cover and let rest for 5 minutes.

Season the rice. In a small microwave-safe bowl, combine the rice vinegar, sugar, and sea salt. Microwave for 30 seconds and stir until the sugar and salt dissolve. Transfer the warm rice to a large bowl, pour in the vinegar mixture, and gently fold with a spatula (paid link). Let it cool to warm room temperature. This helps the rice become slightly “sticky,” which helps hold the burrito together.

Prep the filling. Cut the cucumber and avocado into long, thin strips. Set aside.

Make the spicy mayo. In a small bowl, whisk (paid link) together the mayonnaise, sriracha, lemon juice, Dijon mustard, garlic powder, paprika, black pepper, ground ginger, and cayenne until smooth.

Spread the rice. Lay one nori sheet, shiny side down, on a bamboo sushi mat. With damp hands, spread about one-third of the rice in an even, thin layer, leaving a 1-inch border along the edge farthest from you.

Add the filling. Spread a line of spicy mayo across the center. Layer one-third of the avocado, cucumber, and smoked salmon on top.

Roll it up. Lightly dampen the bare border of the nori with water. Using the mat, lift the edge closest to you over the filling and roll away from you, pressing gently and evenly to keep it tight. Seal the roll on the dampened border and let it sit seam-side down for a minute. Repeat with the remaining nori, rice, and fillings.

Slice and serve. Using a sharp, damp knife, cut each burrito diagonally through the center. Serve immediately with any remaining spicy mayo for dipping.

Make-Ahead and Storage Tips

• Make ahead: The spicy mayo keeps in an airtight container in the fridge for up to 4 days. The cucumber can be cut up to a day ahead; store it wrapped in a paper towel. Slice the avocado just before rolling so it stays green.
• Rice ahead: Seasoned sushi rice is best the day it’s made. If you cook it a few hours early, keep it covered with a damp towel at room temperature rather than in the fridge, where it hardens.
• Storage: Sushi burritos taste best fresh. If needed, wrap uncut burritos tightly in plastic wrap and refrigerate for up to 24 hours. The nori will soften and the rice will firm up a bit.

FAQs

Can I make a sushi burrito without a bamboo mat?

Yes. Lay the nori on a sheet of plastic wrap or parchment paper on top of a clean kitchen towel. Use the towel to lift and guide the roll, just as you would a mat. The wrap also helps hold the burrito tight while it sets.

Is smoked salmon safe to eat without cooking?

Yes. Cold-smoked salmon (often sold as lox-style or Nova) is cured and smoked, so it’s ready to eat straight from the package. Keep it refrigerated and use it by the date on the package.

Can I use regular rice instead of sushi rice?

Short-grain rice is the best substitute because it has the starch needed for stickiness. Long-grain rice like jasmine or basmati is too dry and fluffy, so the burrito will fall apart when you slice it.

When you want to add a little fun to your typical dinner night, or you’re looking for a creative (and quick) lunch idea, try this Spicy Smoked Salmon Sushi Burrito, you will truly enjoy it.

Spicy Smoked Salmon Sushi Burrito

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Spicy Smoked Salmon Sushi Burrito with sushi rice, smoky salmon, avocado, and spicy mayo rolled in nori. Ready in 45 minutes, no raw fish.

• Total Time: 40 minutes
• Yield: 3 1x

Ingredients

Units USM Scale 1/2x1x2x

For the sushi rice

• 1 cup sushi rice, uncooked
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1/2 teaspoon sea salt

For the filling

• 1 cucumber, cut into long strips
• 1 avocado, cut into long slices

For the spicy mayo

• 1/3 cup mayonnaise
• 1 teaspoon sriracha sauce
• 1 teaspoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground ginger
• 2 dashes cayenne pepper
• For assembly
• 3 seaweed (nori) wraps
• 12 ounces smoked salmon

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Instructions

1. Rinse and cook the rice. Place the sushi rice in a fine-mesh strainer or bowl and rinse with cold water at least 3 times, gently swirling, until the water runs mostly clear. Drain well. Cook according to the package instructions, then let it rest, covered, for 5 minutes.
2. Season the rice. In a small microwave-safe bowl, combine the rice vinegar, sugar, and Himalayan salt. Microwave for 30 seconds and stir until the sugar and salt dissolve. Transfer the warm, cooked rice to a large bowl, pour in the vinegar mixture, and gently fold with a rice paddle or spatula (paid link), using cutting strokes so you don’t mash the grains. Let it cool to warm room temperature.
3. Prep the filling. Cut the cucumber and avocado into long, thin strips. Set aside.
4. Make the spicy mayo. In a small bowl, whisk (paid link) together the mayonnaise, sriracha, lemon juice, Dijon mustard, garlic powder, paprika, black pepper, ground ginger, and cayenne until smooth.
5. Spread the rice. Lay one nori sheet, shiny side down, on a bamboo sushi mat. With damp hands, spread about one-third of the rice in an even, thin layer, leaving a 1-inch border along the edge farthest from you.
6. Add the filling. Spread a line of spicy mayo across the center of the rice. Layer one-third of the avocado, cucumber, and smoked salmon on top.
7. Roll it up. Lightly dampen the bare border of the nori with water. Using the mat, lift the edge closest to you over the filling and roll away from you, pressing gently and evenly to keep it tight. Seal the roll on the dampened border and let it sit seam-side down for a minute. Repeat with the remaining nori, rice, and fillings.
8. Slice and serve. Using a sharp, damp knife, cut each burrito diagonally through the center. Serve immediately with any remaining spicy mayo for dipping.

Notes

Don’t skip the rinse. Rinsing washes away loose surface starch. Skip it, and the rice will turn gummy instead of sticky.

Season the rice while it’s warm. Warm grains absorb the vinegar mixture evenly. Cold rice just gets wet on the outside.

Keep a bowl of water nearby. Damp hands and a damp knife are the pro move. Rice won’t stick to your fingers, and the knife glides through without crushing the roll.

Don’t overfill. It’s tempting, but a modest line of filling rolls tight and slices cleanly. Overstuffed rolls split.

Shortcut rice: Use a rice cooker. Most have a sushi or white rice setting that nails the texture with no babysitting.

Dial the heat: Taste the mayo before you roll. Add more sriracha or another dash of cayenne for fire, or skip the cayenne for a milder, family-friendly sauce.

Smart swaps: Swap the smoked salmon for cooked shrimp, imitation crab, or seared tuna. Use Greek yogurt for half the mayo for a lighter, tangier sauce. Lime juice can substitute for lemon.

Easy add-ins: Shredded carrot, mango strips, pickled ginger, baby spinach, or a sprinkle of toasted sesame seeds or furikake all add color, texture, and extra flavor.

• Author: Eric Jones
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dinner, Lunch, Sushi
• Method: Stove Top
• Cuisine: American, Asian, Japanese
• Diet: Pescatarian

Nutrition

• Serving Size: 2
• Calories: 655
• Sugar: 9 g
• Sodium: 1375 mg
• Fat: 30 g
• Saturated Fat: 5 g
• Carbohydrates: 66 g
• Fiber: 5 g
• Protein: 28 g
• Cholesterol: 35 mg