This Sushi Burrito Recipe with Spicy Baked Salmon is a crave-worthy, crunchy, and satisfying twist on sushi night! Filled with sticky rice, spicy salmon, creamy avocado, and seared to golden perfection, this easy recipe is packed with bold flavor and texture — perfect for a fun lunch, dinner, or snack!

This is an image of a sushi burrito being held by a hand. In the background is a white plate and sriracha mayo.
Screenshot
This is an image of a sushi burrito being held by a hand. In the background is a white plate and sriracha mayo.

Sushi Burrito Recipe

Taylor Jackzen
This Sushi Burrito Recipe with Spicy Baked Salmon is a crave-worthy, crunchy, and satisfying twist on sushi night! Filled with sticky rice, spicy salmon, creamy avocado, and seared to golden perfection, this easy recipe is packed with bold flavor and texture — perfect for a fun lunch, dinner, or snack!
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Appetizer, Main Course
Servings 2

Ingredients
  

For the Spicy Baked Salmon

  • 2 salmon filets
  • Salt and pepper to taste
  • 2 tablespoons Kewpie mayonnaise
  • 2 tablespoons Sriracha adjust to taste
  • 4 tablespoons panko breadcrumbs
  • 2 scallions minced

For the Crispy Rice Paper Sushi

  • 4 round rice paper wrappers
  • 6-8 pieces of roasted seaweed snack nori
  • 1/2 cup sticky rice (I used microwavable sticky rice)
  • 1 ripe avocado sliced
  • 2 tablespoons Kewpie mayonnaise
  • 2 tablespoons Sriracha
  • 1/4 cup white sesame seeds
  • 1/4 cup black sesame seeds

Instructions
 

  • Preheat oven to 400 degrees Fahrenheit.
  • Place salmon filets in a lightly greased baking dish and season with salt and pepper.
  • Drizzle tops of salmon with about 2 tablespoons each of Kewpie Mayonnaise and Sriracha.
  • Bake in preheated oven for 15-18 minutes.
  • Once salmon is baked, remove from oven and flip to remove the salmon skin.
  • With a fork, break up the salmon until it’s all shredded.
  • To the dish with the shredded salmon, add in panko. Mix well to combine then set aside to cool.
  • Remove the rice paper from their wrapper and begin dipping one side of the rice paper into a bowl of water, slowly turning it in a circle so all sides get wet. Continue for about 15 seconds until the rice paper is just pliable.
  • Lay one piece of rice paper on top of a damp cloth followed by another piece to the left of that, slightly overlapping the first piece. Continue with two more pieces of rice paper, each overlapping. Once finished, it’ll look like a square with round edges.
  • In the center of the rice paper square, place 3 nori sheets. On top of that, place about 1/4-1/3 cup sticky rice followed by 1/4-1/3 cup salmon, ensuring it’s evenly distributed across the center with room left on the edges for folding inward.
  • Top salmon evenly with slices of avocado, followed by a drizzle of Kewpie mayonnaise, Sriracha, and 3 more sheets of nori.
  • Starting with the side closest to you, begin folding the rice paper over the center followed by each side then rolling it away from you to close.
  • Place sesame seeds in a shallow dish and coat each side of the rice paper with the mixture.
  • In a pan over medium heat, add the rolled rice paper. Sear on each side for about 2-3 mins until crispy and brown.
  • Enjoy your Spicy Baked Salmon wrapped in Crispy Rice Paper immediately with the dipping sauce of choice on the side.