Fab Recipe: Salmon Sushirrito
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Asian Fusion
Serves: 2
Ingredients
  • Fab Recipe: Sushirrito by Diane Kang
  • For two Sushirritos:
  • 2 nori sheets
  • 1 cup of sushi rice (see below)
  • 6-8 oz seasoned and cooked salmon (see below)
  • ½ cup of cucumber skin
  • ½ cup of iceberg lettuce
  • ½ cup cilantro
  • 2 tablespoons ginger guac (see below)
  • 2 tablespoons of Sriracha mayo (see below)
  • A pinch of sesame seeds
  • Cooked Salmon
  • 6-8 oz salmon (varies by size)
  • Olive oil
  • Salt and pepper for seasoning
  • Ginger Guac
  • 1 avocado
  • 1 lime
  • 1 tablespoon minced ginger
  • ½ tablespoon minced pickled ginger
  • 1 jalapeño
  • 1 scallion
  • ½ tablespoon wasabi
  • Sushi Rice
  • 1 cup of rice
  • 1 tablespoon rice vinegar
  • ½ tablespoon sugar
  • Sriracha mayo
  • 1 tablespoon Kewpie mayo
  • 1 tablespoon Sriracha sauce
Instructions
For the salmon:
  1. Lightly season the salmon with salt and pepper. We used sockeye salmon.
  2. Set the salmon aside, in the fridge, for about 30 minutes.
  3. In the meantime, prepare the ginger guac, sushi rice, and Sriracha mayo.
  4. After 30 minutes, remove the salmon from the fridge and lightly cook with some olive oil. About 6 minutes.
For the ginger guac:
  1. Combine avocado, lime, ginger, pickled ginger, jalapeño, scallion, and wasabi. Mix thoroughly. FAB TIP: If you don't want it to be too spicy, take out the seeds in the jalapeño.
For the sushi rice:
  1. Add one cup of rice into a big bowl.
  2. Combine vinegar and sugar.
  3. Mix vinegar and sugar into rice. FAB TIP: Never put hot sushi rice on nori or it will soften the sheets too much, making it hard to use.
For the veggies:
  1. Cut skin from one cucumber. Cut into thin slices.
  2. Chop a portion of the iceberg lettuce, and cut into thin pieces.
For the Sriracho mayo:
  1. Mix one tablespoon of Sriracha sauce and one tablespoon of mayo for the Sriracha mayo sauce.
Assemble the roll:
  1. Take a sheet of nori paper, use rough side to evenly spread the rice.
  2. Cover entire nori paper with rice excluding 1 cm on one end.
  3. Sprinkled sesame seeds over rice on nori paper.
  4. Add ginger guac and Sriracha mayo sauce.
  5. Add cucumber skin, lettuce, and cilantro.
  6. Slice salmon into linear pieces and add on top.
  7. Roll the sushi into circular shape using bamboo mat.
  8. Dip fingers in water to wet loose end of nori paper to make it stick. FAB TIP: You can also use sesame oil, but note that it will affect the taste.
  9. Wrap it up, and cut it in half.
  10. ENJOY!
Recipe by Fab Food Chicago at https://www.fabfoodchicago.com/fab-recipe-sushirrito-with-diane-kang/