Build-your-own salmon sushi burrito
Serves 2
Easy
Prep:
No cook
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
Skip to ingredients
- 200g cooked white rice
- 2 spring onionsfinely sliced
- 2 tsp soy sauce
- 1 tbsp mayonnaise
- 1 tsp srirachaor to taste (optional)
- 100-140g cooked salmon fillethoney-roast salmon or hot smoked salmon, flaked
- 2 packs of seaweed thins
- ½ avocadopeeled, stoned and sliced
- ¼ cucumbercut into matchsticks
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.
