2020 Update! 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 spicy salmon sushi
This spicy salmon sushi recipe is easy to make. Here’s how you make the filling:
- 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.
- Mix together tamari or soy sauce with grated garlic, ginger and lime juice.
- Add the flaked salmon, along with mayonnaise and sriracha.
- Stir until well combined.
The spicy salmon salad is also fabulous in sandwiches or over salads!
What is a sushi burrito?
A sushi burrito (I know, bad name!) is basically an uncut maki roll. Nori gets filled with sushi rice and the fillings of your choice, then is wrapped up and served whole instead of sliced.
I first tried one in LA several years ago when I was racing between work meetings. It was portable, easy to eat and delicious. We’ve been making them at home ever since.
How do you make sushi burritos?
- Press sushi rice in an even layer over a sheet of nori (shiny side down).
- Add a layer of thinly sliced cucumbers.
- Spoon a layer of the spicy salmon filling over the cucumbers.
- 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.
How do you eat sushi burritos?
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.
Can you make the sushi burrito recipe ahead?
Yes! These spicy salmon sushi burritos are a perfect make-ahead meal, as they can be assembled in advance (try them for your next picnic or as pack-and-go lunches!).
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.
Other salmon recipes you might like:
- Crispy Salmon and Potato Cakes
- Slow Cooker Salmon with Creamy Cilantro Sauce
- Foolproof Maple Roasted Salmon
- Easy Canned Salmon Cakes (Paleo)
Other easy weeknight meals:
- Slow Cooker Vegetable Massaman Curry
- Mexican White Bean & Chicken Soup
- Healthy Taco Salad with Cilantro Lime Dressing
- Easy Baked Turkey Meatballs
- The BEST Homemade Veggie Burgers
- One Pan Steak Burrito Bowls
- Easy Broccoli Pasta with Gremolata
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:
Get the Recipe!
Easy Spicy Salmon Sushi Burritos or Rolls
- 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
- 5 sheets of nori
- Sushi rice (see below)
- ½ large English cucumber, cut into julienned strips
- 1 avocado, pitted and thinly sliced
- 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.
- 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).
- 2 cups short-grain white rice (sushi rice)
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- Place the rice in a large bowl and cover with cold water. Swirl the rice a few times then pour off the water. Keep doing this, using several changes of water, until the water runs clear.
- Drain the rice well and transfer to a pot or to a rice cooker. Add 2 cups of water. If using a rice cooker, lock the lid and cook according to the manufacturer’s instructions. If using a pot, bring the water to a boil, uncovered. Once boiling, reduce the heat to low and cover. Cook 15-20 minutes, or until the water is absorbed. Remove from the heat, cover and let sit 10 minutes to steam.
- In the meantime, combine the vinegar, sugar and salt in a small saucepan. Bring to a boil and cook until the sugar and salt are dissolved.
- Transfer the cooked rice to a large bowl. Drizzle the vinegar mixture over top. Using a rubber spatula, fold and turn the rice until each grain is coated. Let cool.
Spicy salmon rolls are a type of maki (rolled sushi) made with spicy salmon, sticky rice and nori (seaweed). Traditionally, raw sashimi-grade salmon is mixed with a spicy mayo for the filling. However, you can use cooked salmon instead for an easy at-home version!
Spicy salmon California rolls are made with spicy salmon, cucumber and avocado, which are rolled with sushi rice and nori (seaweed). The crunchy cucumber and creamy avocado are a delicious counterpoint to the spicy salmon filling.
A sushi burrito is a whole, uncut sushi (maki) roll. It’s an easy, portable way to eat (or make!) sushi.
I’d love to answer any of your questions and see what you’re cooking!! Don’t forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!