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Build-your-own salmon sushi burrito

Ingredients for build-your-own salmon sushi burrito

Build-your-own salmon sushi burrito

Name: Build-your-own salmon sushi burrito
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 200g cooked white rice; 2 spring onions finely sliced; 2 tsp soy sauce; 1 tbsp mayonnaise; 1 tsp sriracha or to taste (optional); 100-140g cooked salmon fillet honey-roast salmon or hot smoked salmon, flaked; 2 packs of seaweed thins; ½ avocado peeled, stoned and sliced; ¼ cucumber cut into matchsticks

Barney Desmazery

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Serves 2

Easy

Prep: 15 mins

No cook

A star rating of 5 out of 5.1 ratingRate

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Use up any leftovers from teriyaki salmon and rice by making these burritos. You can dress them as you like, or with pickled ginger, wasabi and crispy onions

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Ingredients

Nutrition

Units:

MetricUS

200g cooked white rice
2 spring onions

finely sliced
2 tsp soy sauce
1 tbsp mayonnaise
1 tsp sriracha

or to taste (optional)
100-140g cooked salmon fillet

honey-roast salmon or hot smoked salmon, flaked
2 packs of seaweed thins
½ avocado

peeled, stoned and sliced
¼ cucumber

cut into matchsticks

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Nutrition: Per serving

kcal441
fat26g
saturates5g
carbs30g
sugars4g
fibre5g
protein19g
salt3.3g

Method

step 1

Tip the rice into a bowl and mix in the spring onions, soy sauce, mayo and sriracha, if using. Fold in the salmon, keeping it flaked or mashing it in with the rice, as you prefer. Divide between two reusable containers. Pack each one into a lunchbox with a pack of seaweed thins, and half each of the avocado and cucumber.
step 2

To eat, spoon the rice onto a seaweed thin, top with avocado and cucumber, then loosely roll up.

Recipe from Good Food magazine, January 2023

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