Sponsored By:

Bluehouse Salmon



Sushi + Burrito = 😍

Fresh! Exciting! Fresh as a….Sushi Burrito!?! Oh yeah, sushi grade salmon gets all wrapped up with crisp green cucumber, toothsome pickled veggies, perfectly cooked sushi rice (we’ll show you how!) and a crispy nori wrapper. Impressive and easy- what a combo!


Servings: 4 burritos

Prep Time: 45 minutes

Cook Time: 10 minutes


  • ½ lb fresh sushi grade salmon
  • 1 avocado, sliced thin
  • Nori Sheets

For the Rice:

  • 1 ½ cups sushi rice (uncooked)
  • 2 Tbsp rice wine vinegar
  • 1 tsp granulated sugar
  • ½ tsp salt

For the Pickles:

  • ½ cup cucumber, cut into matchsticks
  • ½ cup carrot, cut into matchsticks
  • ½ cup radish, cut into matchsticks
  • ½ cup rice wine vinegar
  • ½ cup ice
  • 1 Tbsp granulated sugar
  • ½ tsp salt
  • ¼ inch piece of ginger, sliced thin

For the Siracha Mayo 

  • 1 cup mayo
  • Sriracha to taste
  • Lime juice to taste
  • Salt to taste


For the Quick Pickles

  1.  Start by making your pickle brine. In a pot, combine your vinegar, sugar, salt, and ginger and heat until the sugar and salt are dissolved.
  2. Remove the pot from the heat and immediately add the ice, mix until it is melted.
  3. Place your matchstick cucumbers, carrots, and radishes in their own containers, and cover them with the pickle brine.
  4. Let it sit in the fridge for a minimum of 15 minutes.

For the Siracha Mayo

  1. Mix all the ingredients until it is at your desired spice level.

For the Sushi Rice

  1. Cook your rice as per the instructions on the package. All rice is different, and so are the instructions!
  2.  Once the rice is done cooking, add the rice wine vinegar, sugar, and salt


  1. Make sure the surface you are going to lay the Nori sheet on is completely dry.
  2. Using two nori sheets, place one straight, and one diagonal, so it looks like a square sitting on top of a diamond. This will help later when rolling the burrito.
  3. Spread a quarter of your cooked rice along the Nori. Be sure to avoid the points of the diamond, but cover the entirety of the square.
  4. Add the avocado near the bottom edge of the rice in a line.
  5. On top of the avocado, add your salmon, pickles, and sriracha mayo.
  6. To roll the burrito, gently start from the bottom, making sure the filling stays in the center. As soon as you are at the halfway point, fold the tips of the diamond Nori in, as if you were rolling a burrito with a tortilla.
  7. Finish the roll and let it sit for a moment on the seams. The Nori will stick to itself and stay closed.
  8. Eat whole, or slice in half, and Enjoy!