- 2 cups sweet rice we used Apple Brand Sweet Rice
- 2 cups water
- 1 lb. sushi grade salmon skin removed and chopped into ½-inch pieces
- 12 Nori sheets
- ½ cup pickled ginger
- 1 large avocado pitted and sliced
- 1 cup chopped cilantro
Prepare the sticky rice. Rinse the rice under cold water in a fine sieve for 2-3 minutes or until the water runs clear.
Transfer the rice to the Instant Pot and cover the rice with 2 cups of water and stir.
Cook the rice on high pressure for 4 minutes. Let the pressure release naturally for 8 minutes and then quick release the rest of the pressure. Be sure the ‘keep warm’ setting is off to prevent burning or the rice from sticking to the bottom of the pot.
Fluff the rice and then transfer it to a separate large bowl.* Place the rice in the fridge to cool for later.
Prepare the veggies. Chop the cucumbers into 2-inch sticks and transfer them to a bowl. Add ½ teaspoon of salt to the cucumbers and toss. Allow the cucumbers to rest in the salt for 15 minutes to draw out water.
While the cucumbers are resting, prepare the carrots and green onions by chopping the carrots into 3-inch match sticks and slicing the green onions into 3-inch thin strips (this takes a bit of time).
Discard the excess water from the cucumbers and then toss the carrots and green onions with the cucumbers.
Whisk the sesame oil, rice vinegar, soy sauce, and honey together until combined.
Pour the dressing over the vegetables and toss. Add the sesame seeds and the rest of the salt and toss again. Refrigerate until ready to use.
Make the spicy mayo. Mix the mayo and chili sauce until well combined.
Assemble the burritos. Lay a sushi mat or a piece of plastic wrap on the counter. Place two pieces of the nori on top, overlapping at the shorter edges of the nori. Wet your hands and gently pat the nori on the edges.
Wet your hands again and place 1 cup of cooked sticky rice on top of the nori. Pat the rice down with your wet hands until spread out evenly leaving about ¼ inch around the edges. Add ~1.5 tablespoons of spicy mayo to the top of the rice.
Spread about 4-5 pieces of pickled ginger on top of the rice and then add about ¼ cup of the chopped salmon to the edge of the burrito, ~⅓ cup of vegetables, 2 slices of avocado, 1 tablespoon of cilantro.
Create the burrito by rolling the edge of the plastic wrap or the sushi mat closest to you over the ingredients. Tightly roll the burrito. If using plastic wrap, tightly wrap the burrito. If using a sushi mat, place the burrito on a plate. Repeat until all of the burritos have been made.
The longer the burritos sit, the more tender the nori will become, making it easier and more enjoyable to eat. We recommend letting the burritos sit for at least 10 minutes before eating.
Tips & Notes
- Do not add oil to the sticky rice. It will prevent the rice from sticking.
- If the rice still has a bite to it after releasing the pressure, quickly cover the rice and let it sit for 2-3 minutes or until ready.
- If you would like a saucier burrito, make more spicy mayo.
- When rolling the burrito, you can attempt to fold the sides in by wetting the edges. Rolling takes practice, so be patient.
- You can change up the innards of the sushi burrito based on your preferences.
- If you use any type of rice other than sticky rice, the burrito will turn out differently.
Calories: 703kcal Carbohydrates: 57g Protein: 21g Fat: 44g Fiber: 5g Sugar: 5g