Start by making sushi rice. Rinse rice under water in a sieve for 2 minutes
Bring water to boil and immediately add rice. Lower heat and cover pot until rice has cooked (15-18 minutes)
In the meantime, mix sushi rice seasoning in a small glass bowl and microwave for 30 seconds to help dissolve all salt and sugar in vinegar
Once rice has cooked, place in large bowl and allow to cool to room temperature. Add seasoning mixture to rice and mix well
To make spicy mayo, simply mix all the ingredients together
Slice defrosted salmon into 1 cm chunks
In large bowl, add salmon and 1/3 cup of the spicy mayo (more or less to taste)
Prepare veggies
Assemble burrito - Start with seaweed sheets. You’ll need two full size nori seaweed sheets for one full burrito.
On a cutting board, brush edges of one seaweed sheet with water and then add another one on top so they stick to each other and become one large piece
Wet your hands very well - this is crucial! Otherwise sushi will stick on your hands and it will be a mess!
Take sushi rice and press it firmly over half of double seaweed sheet
Now start piling burrito filling along centre of rice, one ingredient at a time
Make sure to load up the spicy salmon sushi mix!
Roll up seaweed like you would roll up a burrito except you don’t need to fold over the edges. Brush part of seaweed sheet that doesn’t have rice with thin brush of water so it sticks to the roll as you go
Slice in half or enjoy as is!
