Salmon Sushi Burrito
Sushi burritos are a very popular takeaway lunch item at goop HQ these days, so we decided to make our own version. Warning: This wrap tastes amazing, but if it’s assembled in the morning, it tends to get a little messy by lunchtime. We found that leaving it wrapped in wax paper as you eat helps keep it from falling apart.
1. Preheat the oven to 400°F.
2. Place the salmon on a parchment-lined baking sheet or in an ovenproof dish and toss with olive oil, salt, and pepper. Roast for 10 minutes, or until just firm. Remove from the oven and let cool to room temperature (you can then store in the fridge for up to 1 day if desired).
3. When the salmon has cooled, lay the nori sheet on a large cutting board and place the sushi rice on top. Set a bowl of water next to the board, dip your fingers in the water, and begin to spread the rice evenly across the nori sheet, leaving a 1-inch border on the right side. You may need to dip your fingers regularly as you spread to keep the rice from sticking to your hands.
4. Arrange the cucumber slices down the middle of the rice, then top with grated carrot, sliced avocado, and pickled ginger.
5. Remove the skin from the salmon and flake apart the flesh, arranging it on top of the veggies.
6. Place the cilantro sprigs on top of the salmon and carefully roll up the “burrito,” rolling as tightly as possible without breaking the nori.
7. When you reach the 1-inch border, brush the nori with a little water to help seal shut the wrap.
8. To make the sauce, simply whisk together the soy, rice wine vinegar, toasted sesame oil, and wasabi. Serve this as a dipping sauce, or pour down the center of the “burrito” just before eating.
9. Eat immediately or wrap tightly in wax paper to keep it from falling apart on the go.
Originally featured in Easy, Packable Work Lunches
