Build-your-own salmon sushi burrito
Use up any leftovers from teriyaki salmon and rice by making these burritos. You can dress them as you like, or with pickled ginger, wasabi and crispy onions
- Preparation:
- Total:
- Serves: 2 persons
Ingredients
- 200g cooked white rice
- 2spring onions, finely sliced
- 2tsp soy sauce
- 1tbsp mayonnaise
- 1tsp sriracha, or to taste (optional)
- 100-140g cooked salmon fillet, honey-roast salmon or hot smoked salmon, flaked
- 2packs of seaweed thins
- ½avocado, peeled, stoned and sliced
- ¼cucumber, cut into matchsticks
Instructions
Step 1
Tip the rice into a bowl and mix in the spring onions, soy sauce, mayo and sriracha, if using. Fold in the salmon, keeping it flaked or mashing it in with the rice, as you prefer. Divide between two reusable containers. Pack each one into a lunchbox with a pack of seaweed thins, and half each of the avocado and cucumber.Step 2
To eat, spoon the rice onto a seaweed thin, top with avocado and cucumber, then loosely roll up.