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Healthy salmon sushi burrito
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Healthy salmon sushi burrito recipe

What makes the burrito differet from traditional sushi is that you need to make the cylinder larger. Also, you need to put all the sauce and condiments inside the roll because it'd be difficult to dip the whole burrito into a mini sauce bowl! And lastly, don't forget to put additional Mexican flavor inside.
Course Snack
Cuisine Japanese
Keyword Burrito, Salmon, Sushi
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people
Calories 486kcal
Author Joost Nusselder
Cost $15


  • 1 cup freshly-cooked rice
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1 tsp salt
  • 2 sheets nori (thin sheets of seaweed)
  • ¼ cup carrot cut into matchsticks
  • ¼ cup cucumber strips
  • 3 ounces ahi tuna raw
  • ¼ cup ginger guacamole
  • cilantro to sprinkle
  • 1 tsp chipotle sauce


  • Cook the rice in the rice cooker and let it cool down.
  • Connect two sheets of nori to make one larger sheet. A drop of water can glue the nori sheets altogether.
  • Put vinegar, salt, and sugar on the rice.
  • Mix well using a wooden spoon, then set aside.
  • Spread the rice evenly on the nori sheet.
  • Put a line of chipotle sauce in the center of the rice and a line of ginger guacamole next to it.
  • Spread the carrots, cucumbers, and cilantro evenly on top of it.
  • Top it off with the tuna.
  • Gently roll it up. Use drops of water to seal the end side of the nori.
  • To make it portable, wrap your sushi burrito with aluminum foil or paper.


Calories: 486kcal