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 (the spicy salmon salad is also delicious in sandwiches or over salads!). Be sure to start the sushi rice first. Watch how to assemble and roll the sushi in this video.
1teaspoonlow-sodium tamari or soy sauce, plus more for serving
1garlic clove, grated on microplane
1teaspoonfreshly grated ginger
2-4teaspoonsSriracha, to taste
5sheets of nori
Sushi rice (see below)
½large English cucumber, cut into julienned strips
1avocado, 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).
Do Ahead: The spicy salmon sushi burrito wraps can be refrigerated for up to 1 day.