Our take on a simple salmon sushi burrito recipe brings together all the bold, fresh flavors of a spicy salmon roll—rolled burrito-style in nori for a satisfying, handheld meal. This recipe is easy to scale, great for a sushi night at home, and perfect for anyone who loves fresh fish, tangy pickled ginger, and creamy avocado.

Delicious Sushi Burrito Recipe

If you enjoy sushi but want something more portable and filling, sushi burritos are a fun way to enjoy familiar flavors in a new format. This version focuses on sushi-grade salmon, seasoned sticky rice, crunchy marinated veggies, pickled ginger, and a spicy mayo for heat and creaminess.

Featured Ingredients

This recipe breaks down into a few key components: sticky rice, marinated vegetables, spicy mayo, sushi-grade salmon, and nori sheets. Quality ingredients make a big difference—especially the rice and the salmon.

Rice & nori

• Nori sheets
• Sweet sticky rice (often labeled “sushi rice”)
• Water

Veggies & dressing

• English cucumber
• Carrots
• Green onions
• Avocado
• Cilantro
• Sesame oil
• Rice vinegar
• Soy sauce
• Honey
• White sesame seeds

Spicy mayo

• Mayonnaise
• Garlic chili sauce or chili-garlic paste

Salmon

• Sushi-grade salmon, skin removed and chopped into small pieces

How to Make a Sushi Burrito

Prepare the sticky rice

Rinse 2 cups of sweet sticky rice under cold water until the water runs clear, then drain. Combine the rinsed rice with 2 cups of water and cook until tender. If using an electric pressure cooker, cook on high pressure for 4 minutes, let it naturally release for 8 minutes, then quick-release remaining pressure. Turn off any “keep warm” setting to avoid the rice sticking to the pot. Fluff the rice and transfer it to a large bowl to cool in the fridge before assembling.

Prepare the vegetables

Cut the cucumber into 2-inch sticks, toss with ½ teaspoon salt, and let sit 15 minutes to draw out excess water. Meanwhile, cut carrots into 3-inch matchsticks and slice green onions into similar-length strips. Drain any released water from the cucumbers, then toss the cucumbers, carrots, and green onions together.

Whisk 2 tablespoons sesame oil, 1 tablespoon rice vinegar, 2 teaspoons soy sauce, and 1 teaspoon honey until combined. Pour the dressing over the vegetables, add 2 teaspoons white sesame seeds and the remaining salt, then toss to coat. Refrigerate until ready to use.

Make the spicy mayo

Mix 1 cup mayonnaise with about 2 tablespoons chili-garlic sauce (adjust to taste). Set aside.

Assemble the burritos

Lay a sushi mat or a sheet of plastic wrap on your counter. Place two nori sheets on top, overlapping the shorter edges. Wet your hands and spread 1 cup of the cooked sticky rice evenly over the nori, leaving about ¼-inch border around the edges. Smooth the rice with wet hands.

• Spread about 1½ tablespoons spicy mayo over the rice.
• Distribute 4–5 pieces of pickled ginger across the rice.
• Place roughly ¼ cup chopped salmon along one edge of the nori.
• Add about ⅓ cup of marinated vegetables next to the salmon.
• Layer 2 avocado slices and about 1 tablespoon chopped cilantro.

Use the sushi mat or plastic wrap to roll the nori tightly over the fillings, forming a burrito. If using plastic wrap, wrap tightly to help the burrito hold its shape. Repeat for the remaining burritos.

Top Tips

• Let the burritos rest: Allow them to sit for at least 10 minutes. As they rest the nori softens slightly, making the burrito easier to bite and more pleasant to eat.
• Do not add oil to the sticky rice: Oil prevents the rice from binding properly and will make rolling difficult.
• Use sticky rice: Substituting another rice variety can change texture and prevent the burrito from holding together.
• Rolling takes practice: Wetting the edges of the nori can help seal the burrito. Try folding the sides in gently as you roll.
• Customize freely: Swap in other proteins or vegetables to suit your preferences.

Storage

Wrap each sushi burrito tightly in plastic wrap and refrigerate for up to 2 days. Note that nori will become softer over time—these are best eaten within the first day for the crispest texture.

Recipe Details

• Prep time: about 1 hour (includes chilling time)
• Cook time: about 4 minutes (pressure-cooking rice)
• Total time: about 1 hour 4 minutes
• Servings: about 6 sushi burritos
• Author: Lee Funke

Nutrition (per serving, approximate)

Calories: 703 kcal · Carbohydrates: 57 g · Protein: 21 g · Fat: 44 g · Fiber: 5 g · Sugar: 5 g

Nutrition information is automatically calculated and should be used as an approximation.