Salmon Sushi Burrito with Spicy Mayo

Recipe Info

Difficulty: Easy
Mess Level: Moderate
Yield: 4 Servings
Prep Time: 10 min
Cook Time: 20 min


  • 8 oz Sushi Grade Salmon or Tuna
  • ½ Cucumber
  • 2 Ripe Avocados
  • 1 Ripe Mango
  • 2 Cups Sushi Rice
  • 3 Cups Water plus more for rinsing
  • ¼ Cup White Vinegar
  • 2 Tablespoons Sugar
  • 4 Nori Papers (dried seaweed)
  • 2 Tablespoons Toasted Sesame Seeds (optional)
  • 1 Cup Mayonnaise
  • 1 Tablespoon Sriracha (more if you want it hot)


  1. Rinse the sushi rice until the water runs clear.
  2. Add the cleaned sushi rice and three cups of water to a pot. Let soak for 30 minutes to bring out the starches. (If you’re short on time you can skip this step)
  3. Bring the rice, vinegar, sugar, and water to a boil, then reduce the heat to low and cover with a tight-fitting lid. Let simmer for 20 minutes.
  4. Fluff the rice with a fork and spread flat on a sheet pan. Chill in the fridge until you’re ready to use it.
  5. For the spicy mayo, mix together the mayonnaise and sriracha.
  6. Peel, halve and scrape the seeds out of the cucumber then slice it thinly.
  7. Slice the mango, avocado and the salmon not quite as thin as the cucumber. Keep the salmon in the fridge until ready to assemble the wraps.
  8. If you need to toast the sesame seeds, do so on non-stick pan over medium heat stirring frequently for a few minutes until lightly browned.
  9. To make this wrap style, lay out a large piece of parchment or foil and place the Nori on it.
  10. Spread a layer of sushi rice across the whole paper, leaving a little room around the edges, then spread a layer of spicy mayo.
  11. Make rows of avocado, salmon, mango and cucumber covering the whole nori sheet but leaving a little room around the edges. Sprinkle with sesame seeds then carefully roll it until the edges of the nori touch.
  12. Roll it up in the parchment and fold in the ends. Slice it in half and serve like a burrito. (The parchment keeps the filling from falling out the ends.)
  13. To make sushi style, cover the nori with rice, leaving a little room around the edges. Make a thin line of filling in the middle only and then tightly roll it up. Slice into discs and serve with chopsticks if you like! Enjoy!

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Savannah Says...

  1. What is Sushi Grade Fish?

    1. It's not just some marketing gimmick...
      Sushi Grade is fish of the highest quality and has been handled carefully to make sure it's safe to consume raw. If it's a parasitic fish, such as salmon, it has been frozen at below 140 degrees for a certain period of time to kill off any bacteria. Fish like tuna, can be sushi grade and never frozen as long as it is handled properly. Long story short, look for the label “sushi grade”.
  2. Can I buy any frozen fish and use it for sushi?

    1. I like you too much recommend it...
      No, chances are you’ll get sick because the seafood hasn’t been handled properly for raw consumption.
  3. Where Can I buy Sushi Grade Fish?

    1. You can't buy it on Amazon Prime, however...
      Whole Foods usually carries sushi grade tuna and salmon. Otherwise, you might have to check in with stores specializing in seafood that is local to your area. I haven’t found it anywhere else.
  4. How do I store Sushi Grade Fish?

    1. Treat it like you cut off a digit...
      Store the fish in plastic wrap on bags of ice (don’t crush it!) in the coldest part of your fridge for no longer than 24 hours. If it smells at all “fishy” throw it out. Fresh fish should smell like cucumbers. If you buy frozen sushi grade fish, keep frozen until the expiration date on the package and follow the 24-hour rule after thawing.
  5. Do I have to use Sushi Rice?

    1. Don't tell sensei...
      If you’re trying to make an authentic, sushi roll, then yes. You need the extra starch in sushi rice to help hold the roll together. Otherwise, feel free to use whatever rice you have on hand. Just be aware it will be a little less sticky than normal.

Ramblings of a Line Cook

Let’s have a show of hands – Who here is intimidated by sushi? (Sticks hand in air) I wanted to make sushi for a long time but I was a wee bit scared. For one, what actually is sushi grade fish and how am I supposed to make sure I don’t get sick on it? And what’s more, where does one find sushi grade fish in Northern Colorado?

I finally discovered the Whole Foods right smack in the middle of the busiest street in Fort Collins carries sushi grade fish and also discovered I knew the person working the seafood counter! Not only did he explain the basics for me, he trimmed up a piece of salmon and away I went, feeling much better about my sushi undertaking.

Now if you’re not into the whole “raw fish” thing I totally get it and you can absolutely use cooked fish, shrimp or crabmeat and still make a delicious wrap! Plus who doesn’t want to learn to make spicy mayo? But my goal with this recipe is to leave you feeling informed and comfortable with trying sushi on your own! Be sure to check out the Learn the Lingo section under the recipe as well for some fun facts about sushi and comment with any questions. Happy sushi making!

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