Spicy Salmon Nori Burritos with Brown Rice and Veggies

Spicy Salmon Nori Burritos with Brown Rice and Veggies

Let's elevate canned salmon with these sweet & spicy nori wraps.

  • Prep Time

    10 minutes

  • Total Time

    20 minutes

  • Servings


  • Freezer Friendly



  • ¼ cup Primal Kitchen mayo
  • 1 to 2 tablespoons Sky Valley (Organicville) gluten-free Sriracha sauce (another super clean brand!)
  • 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


  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.