Lemon-Dill Salmon Sushi Burritos
A bright fusion dish pairing sushi rice with lemon-dill salmon, avocado, and quick pickled veggies, all wrapped in seaweed sheets for a handheld meal with crunchy textures and fresh citrus finish.
- Prep Time: 20 min
- Cook Time: 10 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ cup sushi rice
- ½ 1/4 cups water
- 1 tbsp rice vinegar
- ½ tbsp sugar
- ½ 1/2 tsp salt
- 6 oz salmon fillet, skin removed
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- 1 tbsp chopped fresh dill
- 1 tbsp mayonnaise
- 2 sheets nori (seaweed)
- ½ ripe avocado, sliced
- ½ 1/2 cup pickled red onions, chopped
- ½ cup cucumber sticks
- ½ small carrot, julienned
- ½ Soy sauce, for serving
- ½ Sesame seeds, optional
Instructions
- Rinse sushi rice; cook with 1 1/4 cups water until tender, then cool slightly.
- Stir rice vinegar, sugar, and salt; fold into warm rice and fan to cool.
- Mix lemon juice, zest, dill, and mayo; coat salmon and marinate 5 minutes.
- Sear salmon 2–3 minutes per side until opaque; break into bite‑size pieces.
- Lay a nori sheet, spread a thin rice layer, add avocado, cucumber, carrot, onions, salmon, and a drizzle of dill mayo.
- Roll firmly into burrito, seal edge with a touch of water; repeat for remaining sheets.
- Slice burritos in half; sprinkle sesame seeds and serve with soy sauce for dipping.
Chef’s Pro Tips
- Keep rice slightly sticky for easy rolling.
- Add a quick pickle by mixing vinegar with a pinch of sugar for the onions.
- Lightly toast sesame seeds for a nutty aroma.
Serving Suggestions
Pair with a side seaweed salad or miso soup for a complete plate.
Storage Instructions
Store leftovers wrapped in plastic in the fridge for up to 1 day; best eaten fresh.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 28 |
| carbs | 64 |
| fat | 16 |
| fiber | 5 |
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