Smoked Salmon Sushi Burrito w/Spicy Mayo
A Smoked Salmon Sushi Burrito made with cucumber, avocado, smoked salmon, and spicy mayo. Perfect for a quick daytime snack, lunch, or dinner.
- Total Time40 minutes
- Yield3 1x
Ingredients
Units
Scale
- 1 Avocado
- 1 Cucumber
- 12 oz. Smoked Salmon
- 3 Seaweed wraps
- 1 cup Sushi Rice
- 1/4 cup Rice Vinegar
- 2 tbsp Sugar
- 1/2 tsp Himalayan Salt
Spicy Mayo:
- 1/3 cup Mayo
- 1 tsp Sriracha Sauce
- 1 tsp Lemon Juice
- 1 tsp Dijon Mustard
- 1/2 tsp Garlic Powder
- 1/2 tsp Paprika
- 1/2 tsp Black Pepper
- 1/2 tsp Ground Ginger
- 2 Dash Red Cayenne Pepper
Instructions
- Begin by rinsing your rice at least 3 times with cold water. Drain. Cook the rice according to the instructions then allow to cool for 5 minutes.
- In a small bowl add the rice vinegar, salt and sugar and microwave for 30 seconds. Add cooked rice and pour vinegar mixture over rice. Fold together.
- Chop your cucumber and avocado into long pieces. Set to the side.
- In a small bowl, add all ingredients for the spicy mayo and whisk (paid link) together until smooth.
- Place the seaweed wrap onto the sushi roll mat and begin adding rice into the wrap evenly leaving an inch at the bottom edge.
- Add the spicy mayo in the center of the rice along with the sliced avocado, cucumber and smoked salmon.
- Slightly wet the edges of the seaweed wrap. Roll the sushi burrito into a roll using the roller mat.
- Cut the sushi roll diagonally at the center. Serve immediately.
Notes
Keep a small bowl of cold water and wet fingers when adding rice with hands to make sure they don’t stick to the rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sushi
- Method: Stove Top
- Cuisine: Asian
Nutrition
- Serving Size: 2
- Calories: 614
- Sugar: 2.1g
- Sodium: 243mg
- Carbohydrates: 61.3g
- Protein: 27.9g
- Cholesterol: 57mg