Sushi Burrito

25 min.

Did someone say sushi? Try our Sushi Burrito! Our easy to roll traditional twist on sushi is perfect for a picnic. You can fill it to your liking or take inspiration from our version. So, are you ready to give it a go? 🍣🌯

Shop ingredients

Salmon Fillets – 170 g – Norwegian farmed salmon, rich in omega‑3 and high in protein

£2.59

Sweet Chilli Sauce – 330 ml – roasted bell peppers with chili peppers, balanced sweet and spicy flavor profile, without preservatives and thickeners

£4.24

Soy Sauce Spray – 200 ml – gluten-free sauce made from select beans from the Netherlands, non-GMO, with a practical dispenser

£4.99

Nutrition (1 serving)

409 kcal
51 g carbohydrates
11 g fats
23 g protein

Per 1 portion

Burrito:

2 slices nori seaweed
100 g salmon fillets
50 g sushi rice
15 g sweet chilli sauce
20 g cucumber
20 g carrots
20 g red cabbage
10 g avocado
soy sauce spray
rice vinegar

Instructions

First, cook the sushi rice according to the instructions on the package. Add a little rice vinegar to the water for a stronger taste.
Place your nori lashes next to each other so that 1/3 of them overlap over each other.
Spread the cooled rice on 1/2 of the seaweed (leave about 2 cm of space at the edges so that the filling doesn't fall out when rolling), spray with soy sauce spray and top with thinly sliced vegetables, salmon and finally some sweet chilli sauce and sprinkle with sesame seeds.
Brush the loose edges with water and wrap in burrito.
Then just cut in half and serve with soy sauce or wasabi paste.
So enjoy!