Easy Spicy Salmon Sushi Burrito Wraps (or Rolls!)

Think you need to go to a restaurant to enjoy your favorite sushi? No way! Anybody can master this easy, homemade spicy salmon sushi recipe, which can be served as rolls or burritos. No special equipment (or sushi grade fish) required!

Reminiscent of our favorite salmon rolls, these spicy salmon sushi burritos are one of our dinnertime staples. An easy ginger and sriracha spiked salmon salad gets wrapped in nori with sushi rice, crunchy cucumber and creamy avocado. It's a flavor-packed, nutritious dinner that the whole family loves, and I’ll show you step-by-step how easily it comes together. (Don't miss the video below!)

Spicy salmon sushi

This spicy salmon sushi recipe is one of our favorite “restaurant meals in.” There aren’t many sushi restaurants near us, and the good ones are really expensive. Instead, we love making sushi at home. It’s surprisingly easy to make, and the kids love helping! Best of all, this recipe uses cooked salmon, meaning you don't have to invest in sushi-grade salmon.

How to make the spicy salmon filling

This spicy salmon sushi recipe is easy to make. Here's how you make the filling:

1. Roast 1 pound of salmon until it's flaky but still pink in the middle. I prefer to use wild salmon (you can go for either fresh salmon or frozen and defrosted salmon). Flake the fish, discarding the skin.
2. Mix together tamari or soy sauce with grated garlic, ginger and lime juice.
3. Add the flaked salmon, along with mayonnaise and sriracha.
4. Stir until well combined.

The spicy salmon salad is also fabulous in sandwiches or over salads!

How do you make sushi burritos?

1. Press sushi rice in an even layer over a sheet of nori (shiny side down).
2. Add a layer of thinly sliced cucumbers.
3. Spoon a layer of the spicy salmon filling over the cucumbers.
4. Top with avocado slices.

Using a piece of parchment paper for leverage (or you can use a sushi mat, if you have one), roll the nori tightly into a log (see the video below).

Seal the nori at the seam with a bit of water.

Serving suggestions

You can eat the sushi burritos on their own, or you can dip them in tamari or soy sauce. To turn the burritos into sushi rolls, simply slice them crosswise into 1-inch pieces using a sharp knife.

What is sushi rice?

Sushi rice is cooked sticky rice that gets mixed with vinegar, salt and sugar. It adds a lot of flavor to the wraps and can even be made a few hours before assembling.

FAQs

Related recipes:

Watch the video!

You don’t need a mat to make these sushi burrito wraps, but you do need a piece of parchment paper, which you’ll use as leverage to wrap them tightly. Watch how it’s done here:

I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!

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Easy Spicy Salmon Sushi Burritos or Rolls

By Nicki Sizemore

Reminiscent of our favorite spicy salmon rolls, these portable sushi burritos (or you can serve them as rolls) can be made ahead and don’t require a sushi mat! A ginger- and sriracha-spiked salmon salad gets rolled in nori with sushi rice, cucumber and avocado. You'll need to make a batch of Easy Sushi Rice before beginning. Watch how to assemble and roll the sushi in this video.

Servings: 4 (makes 4-5 wraps)

Prep Time: 30 minutes mins

Cook Time: 15 minutes mins

Total Time: 45 minutes mins

Ingredients

Spicy Salmon Salad

• 1 pound wild salmon
• Salt and freshly ground black pepper
• 1 tablespoon fresh lime juice (about ½ lime)
• 1 teaspoon low-sodium tamari or soy sauce, plus more for serving
• 1 garlic clove, grated on microplane
• 1 teaspoon freshly grated ginger
• 3 tablespoons mayonnaise
• 2-4 teaspoons Sriracha, to taste

Sushi Wraps

• 5 sheets of nori
• Sushi Rice (recipe link in header above)
• ½ large English cucumber, cut into julienned strips
• 1 avocado, pitted and thinly sliced

Instructions

Make the spicy salmon salad

• Preheat the oven to 425˚F. Line a baking sheet with parchment paper.
• Place the salmon on the prepared baking sheet and season it with salt and pepper. Roast 8-14 minutes (depending on the thickness of the fish), or until it flakes easily but is still pink in the center. Let cool then coarsely shred the salmon using a fork; discard the skin. (Alternatively, you could grill the salmon or even poach it).
• In a medium bowl, combine the lime juice, tamari, garlic and ginger. Season with salt and pepper. Let sit 5 minutes. Add the salmon and toss to coat. Add the mayonnaise and stir in sriracha to taste (depending on how spicy you like it). Fold to combine. Taste and season with salt and pepper. Do Ahead: The salmon salad can be made up to 1 day in advance.

Assemble the sushi wraps

• Place a sheet of nori, shiny side down with the longest side closest to you, on a piece of parchment paper that's about 2-3 inches longer than the nori on the top and bottom (or you can use a bamboo sushi mat). Spoon a heaping cup of sushi rice on top of the nori. Dip your fingers in water (this will help to prevent the rice from sticking), then pat the rice into an even layer, going all the way to the sides but leaving a 1-inch border across the top and bottom, adding more rice as needed.
• Arrange a layer of julienned cucumbers horizontally across the bottom of the rice (closest to you). Top with a few spoonfuls of spicy salmon salad, followed by a few slices of avocado.
• Now it’s time to roll! Hold the parchment (or sushi mat) and use it to roll the nori over the filling. The first roll should go all the way around the filling. Use the parchment to tighten the first roll, squeezing the filling into a nice compact log. Then continue rolling, using the parchment as leverage. Once you get to the end, wet the edge of the nori and seal it.
• Repeat the process for the remaining wraps (I usually get about 4-5 big wraps). Serve the wraps on their own, or with tamari for dipping. (You can also cut them into sushi rolls, if you wish—just be sure to use a sharp knife).

Notes

Do Ahead: The spicy salmon sushi burrito wraps can be refrigerated for up to 1 day. 

Tips:

• You'll need to make a batch of Easy Sushi Rice before making the salmon rolls.
• The spicy salmon salad is also delicious in sandwiches and over salads.
• You can use fresh salmon or defrosted frozen salmon in the salmon salad. Or you can use canned salmon instead! 
• For more sushi inspiration, check out these Homemade Sushi Rolls. 

Loved this recipe? Check out for @nickisizemore for more!

Course: Main Course

Cuisine: Japanese

Keyword: spicy salmon sushi burrito recipe, spicy salmon sushi rolls recipe, sushi burrito recipe