4 oz Sashimi Grade Salmon Fillet; thinly sliced
4 Tbsp. Santa Monica Seafood Hawaiian Poke Dressing
2 cups cooked rice; room temperature
½ ripe avocado; sliced
2 Tbsp. Masago
2 Tbsp. cream cheese
4 ea 7”x8” Seasoned Seaweed Wraps
Optional: Try adding cucumbers, edamame, cabbage, or shredded carrots for texture and flavor!
- Prep all ingredients and have your station ready to assemble your sushi burrito.
- Using a sushi mat or parchment paper, lay down 2 seaweed wraps side by side. Wet the connecting ends and overlap them about ½ to 2 inches.
- Spread the rice to about ¾ over the seaweed wraps followed by slices of fish, Masago, 2 tablespoons of Hawaiian poke dressing, avocado, and cream cheese.
- Roll your sushi burrito and once you get close to the edge of the seaweed, wet it with water and seal it. Repeat for the second sushi burrito. Slice it in half and enjoy!