Ingredients
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
Instructions
- 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.
- 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.
- 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 of the rice. 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.
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.
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