Sushi Burrito (Salmon or Chicken Version)

Ingredients

• 2 feuilles Nori sheets (sushi) (Choose whole sheets of good size)
• 200 g Sushi rice (Rinse then cook, season with rice vinegar)
• 30 ml Rice vinegar (Mix into still warm cooked rice)
• 15 g White sesame seeds (Lightly toast for more flavor)
• 5 ml Sesame oil (Use sparingly, strong flavor)
• 100 g White cabbage (Finely shredded)
• 50 g Red cabbage (Finely shredded)
• 5 g Dried wakame (Rehydrate in cold water during preparation)
• ½ unité Cucumber (Peel, remove seeds and cut into sticks)
• 2 feuilles Salad leaves (lettuce) (Use as crunchy base)
• 150 g Raw salmon (sashimi) (Sashimi quality, cut into 5 mm thick slices)
• ½ unité Avocado (Cut into thin slices)
• 150 g Chicken tenders (Remove tendons, cut into strips)
• 1 unité Egg (Lightly beat for coating)
• 30 g All-purpose flour (To coat the chicken before panko)
• 50 g Panko (Japanese breadcrumbs) (For a light and crispy coating)
• 30 ml Mayonnaise (Mixed with mirin for the chicken sauce)
• 15 ml Mirin (Sweet rice wine, adds slight acidity)
• 1 pincée Salt (Lightly season the wakame and vegetables)

Instructions

1. Rehydrate the wakame

   Place the dried wakame in a bowl of cold water and let soak for 10 minutes. Drain and set aside.

   Time: PT10M

2. Prepare the vegetables

   Peel the cucumber, remove the seeds and cut into sticks. Thinly slice the white cabbage and red cabbage. Wash the lettuce leaves and dry them.

   Time: PT5M

3. Season the white cabbage

   Mix the shredded white cabbage with rice vinegar in a bowl. Set aside.

   Time: PT2M

4. Mix the seasoned wakame

   Coarsely chop the rehydrated wakame, mix with sesame oil, sesame seeds and a pinch of salt.

   Time: PT3M

5. Prepare the mayonnaise‑mirin sauce (chicken)

   In a small bowl, mix the mayonnaise with mirin. Set aside.

   Time: PT2M

6. Prepare the breaded chicken

   Remove the tendons from the tenders, cut into strips. Beat the egg in a bowl, place the flour in another bowl, the panko in a third. Pass each strip first through the flour, then the egg, finally the panko. Heat oil in a pan to 160 °C and fry the strips 3 minutes on each side until golden. Drain on paper towels.

   Time: PT10M

   Temperature: 160°C

7. Prepare the salmon and avocado (fish version)

   Make a small 5 mm cut at the end of the salmon fillet, slide the knife along the skin to remove it. Slice the fillet into 5 mm thick strips. Halve the avocado, remove the pit, peel and slice thinly.

   Time: PT5M

8. Assemble the chicken burrito

   On a sheet of parchment paper, place a nori sheet shiny side up. Spread half of the sushi rice over the upper half of the nori. Add two lettuce leaves, a few strips of fried chicken, red cabbage, cucumber sticks, the wakame‑sesame mixture and a drizzle of mayonnaise‑mirin sauce. Fold the sides then roll tightly like a spring roll.

   Time: PT5M

9. Assemble the salmon burrito

   Repeat the same operation with another nori sheet. Spread the rice, add the seasoned white cabbage, salmon slices, avocado slices, wakame‑sesame and cucumber sticks. Roll tightly.

   Time: PT5M

10. Rest and serve

    Let the burritos rest for 2 minutes so the rice firms up slightly, then cut each burrito diagonally in half and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

60 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Sushi rice: Short-grain rice
• Instead of Rice vinegar: Apple cider vinegar
• Instead of Sesame oil: Peanut oil
• Instead of White cabbage: Green cabbage
• Instead of Dried wakame: Kombu seaweed
• Instead of Cucumber: Carrot
• Instead of Salad leaves (lettuce): Spinach
• Instead of Raw salmon (sashimi): Red tuna
• Instead of Avocado: Mango
• Instead of Chicken tenders: Turkey cutlets
• Instead of Egg: Milk (for binding)
• Instead of All-purpose flour: Cornstarch
• Instead of Panko (Japanese breadcrumbs): Regular breadcrumbs
• Instead of Mayonnaise: Plain yogurt
• Instead of Mirin: Sake + sugar

Equipment Needed

• Cutting board
• Chef's knife
• Mixing bowl (salad bowl)
• Whisk or fork
• Frying pan
• Spatula or kitchen tongs
• Parchment paper
• Container for rehydrating wakame
• Paper towels
• Measuring spoon

Critical Steps — Do Not Skip

• Rehydrate the wakame properly
• Remove the salmon skin without tearing it
• Fry the chicken at the correct temperature (160 °C) for a crispy coating
• Roll the burritos firmly to prevent them from falling apart

Chef Tips from the Video

• Use slightly stickier sushi rice to make assembly easier.
• Sprinkle a little toasted sesame seeds on top of the burrito before cutting.
• Serve with a small soy sauce mixed with lime juice for a fresh touch.

Troubleshooting

Storage

Refrigerator: Store the burritos wrapped in cling film for 1 to 2 days. The rice may dry out; reheat slightly before eating.

Freezer: Not recommended, the texture of the nori and rice deteriorates.

Room temperature: Consume within 2 hours of preparation to avoid bacterial growth (especially with raw salmon).

Make-Ahead Tips

• Cook the sushi rice the day before and keep it refrigerated.
• Rehydrate the wakame and prepare the vegetables (cut) 2 hours ahead, cover with plastic wrap.
• Prepare the mayonnaise‑mirin sauce and keep it chilled.