Healthy Salmon Sushi Burrito Recipes

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SUSHI BURRITOS



Sushi Burritos image

This isn't authentic sushi by any means, but it really does mimic the flavor of those popular sushi rolls you can find at less "fine dining" sushi restaurants--and it's very family-friendly and home chef-friendly as well. Great to cut into sushi-portioned appetizers and serve with traditional pickled ginger, wasabi, and soy sauce.

Provided by Marianne Williams

Time 35m

Yield 2

Number Of Ingredients 12

2 cups cold cooked sushi rice
1 ½ tablespoons unseasoned rice vinegar
1 teaspoon white sugar
¼ teaspoon kosher salt
2 sheets toasted nori (dry seaweed)
3 tablespoons sriracha mayonnaise
½ small avocado, thinly sliced
1 cucumber, cut into matchsticks
¼ cup matchstick carrots
2 tablespoons radish matchsticks
1 ounce smoked salmon, thinly sliced
1 ounce cream cheese

Steps:

  • Place sushi rice in a medium bowl. Combine vinegar, sugar, and salt in a small saucepan and bring to a simmer over medium heat. Stir until sugar and salt have dissolved, about 1 minute. Pour vinegar mixture over sushi rice and mix to combine. Set aside.
  • Place each nori sheet onto a piece of parchment paper on a clean work surface. Top each sheet with 1 cup sushi rice, pressing to create an even layer, leaving 1 inch exposed at the bottom of the sheet and 1/2 inch exposed on the sides and top. Spread 1 1/2 tablespoons mayonnaise lengthwise down the middle of the rice. Top each with 1/4 cup avocado slices, 1/4 cup cucumber, 2 tablespoons carrot, 1 tablespoon radish, 1/2 ounce smoked salmon slices, and 1/2 ounce cream cheese. Make sure all ingredients run down the length of the mayonnaise in the center of each burrito.
  • Wet fingers with a little bit of water and spread on the bottom of each nori sheet. Using parchment paper, tightly roll the bottom of each nori sheet up over salmon, cream cheese, and vegetables, and continue rolling until completely sealed. Use parchment paper to press and ensure roll is tight. Discard parchment paper and slice sushi burritos in half on a diagonal. Serve immediately.

Nutrition Facts : Calories 524.7 calories, Carbohydrate 65.9 g, Cholesterol 26.3 mg, Fat 25.8 g, Fiber 5.7 g, Protein 9.8 g, SaturatedFat 6.5 g, Sodium 600.7 mg, Sugar 4.6 g

HOW TO MAKE A SUSHI BURRITO



How to make a Sushi Burrito image

Delicious and healthy Sushi Burrito filled with brown rice, veggies, kimchi and your choice of ahi, tofu or smoked salmon. GF and Vegan adaptable.

Provided by Sylvia Fountaine

Categories     Main- vegan adaptable

Time 45m

Yield 2

Number Of Ingredients 15

1 cup sushi rice, rinsed 5 times ( if using brown rice see notes)
1 cup water
1 tablespoon rice vinegar
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon mirin
2 nori sheets ( seaweed)
1 cup cooked sushi rice
1-2 teaspoon chili sauce or sriracha sauce
½ cup match stick carrots ( or strips of cucumber, bell pepper, cabbage or daikon)
½ an avocado, sliced
3-4 ounces ahi tura, smoked salmon or baked tofu ( Trader Joe's Sriracha Baked Tofu is good)
¼ cup kimchi ( or pickled veggies or pickled ginger)
⅛ cup fresh cilantro or scallions
If you like creaminess, add a squirt of sriracha mayo or this vegan Mexican Chipotle Sauce

Steps:

  • Make rice. Rinse and drain the rice and place in a small pot on the stove with 1 cup water. Bring to a boil over high heat, and immediately cover, then simmer on low heat for 15 minutes. Turn heat off and do not open the lid. Let it sit for 10 minutes. Place it in a bowl and spread it out. Add the remaining ingredients, gently incorporating with a wood spoon, being careful not to break the rice. Rice is ready when it has cooled to body temperature.
  • Attach two sheets of nori together wetting one inch of one side with water- keeping rough sides up. See photos. You will have one long sheet.
  • Spread 1 cup sushi rice evenly all the way to the side edges, leaving about 1 inch in front. ( see photos).
  • Spread rice with the chili paste.
  • Layer carrots, avocado, kimchi ( drain it first) , ahi ( or alternative), cilantro and the creamy sauce if using, in the center of the rice. Gently roll it up, wetting the last inch of the nori ( with water) to seal. Place on a paper towel seam side down. Let sit one minute, then cut in half.
  • If packing for lunch, wrap it up in a paper towel, then wrap in foil or plastic.

Nutrition Facts :

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