Smoked Salmon Sushi Burrito with Spicy Mayo
Hand-rolled sushi burrito combining seasoned sushi rice, smoked salmon, crisp cucumber, and creamy avocado, bound together with a zingy spicy mayo made from sriracha, Dijon mustard, and warm spices. Wrapped in nori and sliced diagonally for an elegant presentation.
Ingredients
- 1 avocado
- 1 cucumber
- 12 oz smoked salmon
- 3 seaweed wrapsrice paper1:1texture varies
neutral
- 1 cup sushi rice
- ¼ cup rice vinegar
- 2 tbsp sugar
- ½ tsp Himalayan salt
- ⅓ cup mayonnaise
- 1 tsp sriracha sauce
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp black pepper
- ½ tsp ground ginger
- 2 dash red cayenne pepper
Instructions
- 1
Rinse rice at least 3 times with cold water and drain.
- 2
Cook rice according to package instructions, then cool for 5 minutes.
- 3
Combine rice vinegar, salt, and sugar in a small bowl and microwave for 30 seconds.
- 4
Pour vinegar mixture over cooked rice and fold together.
- 5
Chop cucumber and avocado into long pieces and set aside.
- 6
Whisk together mayo, sriracha, lemon juice, Dijon mustard, garlic powder, paprika, black pepper, ground ginger, and cayenne pepper until smooth.
- 7
Place seaweed wrap on a sushi mat and spread rice evenly, leaving an inch at the bottom edge.
- 8
Arrange spicy mayo, avocado, cucumber, and smoked salmon in a line down the center of the rice.
- 9
Lightly wet the edges of the seaweed wrap.
- 10
Roll into a burrito shape using the mat.
- 11
Cut diagonally at the center and serve immediately.
Tips
Cool rice to room temperature before seasoning to prevent vinegar from cooking it further.
Wet your hands when handling nori to prevent sticking.
Use a sharp knife and wet it between cuts for clean diagonal slices.
Good to Know
Refrigerate in airtight container for up to 1 day. Seaweed will soften over time.
Season rice up to 2 hours in advance. Prepare spicy mayo and chop vegetables ahead, storing separately.
Serve immediately after rolling while seaweed is still pliable.
Common Mistakes
Do not skip cooling rice before seasoning to avoid mushy texture.
Do not overfill the wrap to avoid tearing during rolling.
Do not wait to serve to avoid sogginess from moisture release.
Substitutions
Vegan Options
General Alternatives
neutral