Spicy Salmon Nori Burritos with Brown Rice and Veggies

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Spicy Salmon Nori Burritos with Brown Rice and Veggies

Spicy Salmon Nori Burritos with Brown Rice and Veggies are filling and flavorful, but unlike your typical burrito, they’re not incredibly carb heavy. Creamy mayo cuts spicy sriracha to give this recipe just the right amount of heat and tang.

Many Asian inspired dishes, while delicious, are swimming in sugar-laden sauces. My goal in creating this recipe was to nail that familiar Asian flavor, but without all the added sugars. And it totally works!

I’m all about maintaining blood sugar balance via my loosely structured formula called The Fab Four – protein, fat, fiber and greens. When you have healthy forms and optimal amounts of these four on your plate, you can relax knowing that your meal will keep you feeling full and calm for hours. (And if you’re wondering about what “healthy forms and optimal amounts” of the Fab Four might be, check out my guide, The Fab Four Guide, for a deep dive into all of it. The guide is also currently FREE!).

The Fab Four ingredients in this dish allow you to include brown rice (or quinoa), but know that the protein, fat, fiber and greens will blunt any blood sugar spike it would otherwise make. Let’s see how this meal breaks down:

  • Protein: canned wild salmon
  • Fat: Primal Kitchen mayo (use code KELLYSFAVORITES), olive oil
  • Fiber and Greens: mixed greens, avocado, cucumber, carrot
You can find all of my favorite healthy pantry staples like canned wild salmon, extra virgin olive oil, gluten free sriracha and more at Thrive Market. They offer discounted prices and ship the products directly to your door.

  • Prep Time

    10 minutes

  • Total Time

    20 minutes

  • Servings

    2

  • Freezer Friendly

    No

Ingredients

  • ¼ cup Primal Kitchen mayo (code KELLYSFAVORITES for 15% off your order of $40 or more)
  • 1 to 2 tablespoons gluten-free Sriracha sauce - I am using Sky Valley Organicville
  • 1 (6-ounce) can wild salmon, drained (or cooked salmon filet flaked)
  • 1 (10-sheet) package 7 x 8-inch dried nori wraps
  • 1 cup cooked quinoa or brown rice (optional)
  • 1 cup mixed greens
  • 1 tablespoon olive oil
  • 1½ teaspoons rice vinegar
  • 1 avocado, pitted, peeled, and thinly sliced
  • ½ cup sliced peeled cucumber
  • ½ cup shredded carrot
  • 1 tablespoon sesame seeds
  • ¼ cup coconut aminos

Directions

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine mayo and Sriracha. Add the canned salmon to the bowl and mix gently with a fork to coat.
  3. Place 2 nori sheets on the prepared baking sheet and top each with ½ cup of the brown rice or quinoa (if using) and half of the salmon mixture.
  4. Warm the wraps in the oven for 3 to 5 minutes, until the nori is malleable (if the quinoa is warm, you won’t need to use the oven).
  5. In a medium bowl, dress the greens with the oil and vinegar. Toss to coat.
  6. Layer the nori wraps with the avocado, cucumber, carrot, and mixed greens. Roll each into a burrito (ends tucked in) and cut in half.
  7. Garnish with the sesame seeds and serve with coconut aminos for dipping.

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