Spicy Salmon Sushi Burrito

2/15/2016

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. :)

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.)

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)

Chop your salmon up in bite size pieces(I had about a lb).

Mix 4 tbsp of mayonnaise with 2 tbsp of siracha sauce.

Mix your spicy mayo and salmon together.

Cut your avocado and cucumber in slices.

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.

Gather all your ingredients and sushi mat and start putting your burrito together!

Spread the rice evenly on your nori sheet.

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.