Mindy Lee
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Spicy Salmon Sushi Burrito

2/15/2016

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​This is the first time I've ever made any kind of sushi...and I think I nailed it. So, I pulled out my camera and decided to blog this experience to share with you guys.

I chose to do spicy salmon because it's just a favorite of mine. If you don't care for salmon, you can choose to use with recipe with another type of seafood. :)
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What you'll need:


Sushi rice
Sushi nori
Raw salmon(1 lb)
1 tbsp Mayonnaise
2 tbsp Siracha sauce
Seedless cucumber
Avocado
1 tbsp rice vinegar/rice wine
1/2 tbsp salt
Sushi mat
Plastic wrap(I ran out so I used wax paper, which worked well.)
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  • Cook your sushi rice. I cooked mine in a rice cooker. You can cook it in there or on the stovetop. I just found it easier to do it in the rice cooker so I didn't have to worry about checking on it while I prepped the rest of the ingredients. I cooked 1 cup on the sushi rice setting(1 cup uncooked rice = 3 cups cooked rice)
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  • Chop your salmon up in bite size pieces(I had about a lb).

  • Mix 4 tbsp of mayonnaise with 2 tbsp of siracha sauce.
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  • Mix your spicy mayo and salmon together.
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  • Cut your avocado and cucumber in slices.
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  • For the cooked rice, add 1 tbsp of rice vinegar and 1/2 tbsp of salt.

  • Mix well but make sure it's not smooshy.
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  • Gather all your ingredients and sushi mat and start putting your burrito together!
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  • Spread the rice evenly on your nori sheet.
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  • Add in some spicy salmon, avocado slices, and cucumber slices.

  • With your plastic wrap/wax paper in between the sushi mat and sushi, roll your sushi and gently squeeze in place. Your nori sheet edges should over lap about 1/4 inch.
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TADAAAA! A sushi burrito!

You can cut them in half like I did, for easy eating, or eat it as is.
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So yummy!
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Macchi thought the salmon was for her. 
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