clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Low FODMAP sushi burrito

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Karlijn
  • Total Time: 50 min
  • Servings: 2 1x
  • Diet: Gluten Free


A very tasty and healthy lunch. A low FODMAP sushi burrito with salmon, cucumber and avocado.


  • 250 g (8.8 oz) sushi rice
  • 2.5 tbsp rice vinegar
  • A pinch of salt
  • 1/2 teaspoon sugar
  • A pack of nori sheets
  • A cucumber, peeled
  • An avocado
  • 200 g (7 oz) fresh salmon
  • 100 g (3.5 oz) carrot, julienne cut
  • A sushi mat
  • Cling film


  1. Rinse the sushi rice with cold water and let it drain.
  2. Cook the sushi rice according to the instructions on the package.
  3. After the cooking time, remove the pan from the heat and let it steam for 10 minutes with the lid on the pan. Then scoop the rice into a bowl.
  4. Place the rice vinegar, salt, and sugar in a small bowl and stir until the salt and sugar have dissolved.
  5. Stir the rice vinegar mixture into the rice and let the rice cool completely.
  6. Prepare the sushi mat and place a layer of cling film over it
  7. Place a nori sheet with the rough side up on the mat.
  8. Cut the cucumber and avocado into strips. I try to cut them in length so that they are the same length as half of the nori sheet. Then I can place two strips lengthwise next to each other to make one sushi roll. I remove the seeds from the cucumber so that the cucumber is less wet.
  9. Also cut the salmon into strips.
  10. Wet your hands a little and place the rice on the nori sheet. Cover the entire nori sheet, making sure to leave 1 cm space at the top. Make sure the layer of rice is about 1 cm thick.
  11. Then place the cucumber strips in the middle of the nori sheet. Place the salmon on top. Then add the avocado strips and some carrot julienne on top. This may be a slightly thicker layer, because we are making a burrito and not a normal sushi roll.
  12. Attach an extra nori sheet to the nori sheet you just covered. Because this sushi roll is quite thick, one sheet is not enough. You do this by placing the new nori sheet slightly under the other nori sheet. Then they will stick together when rolled up. You can use a whole nori sheet, which will give you a slightly thicker layer of seaweed around your sushi roll, or half a nori sheet.
  13. Roll up the sushi with the sushi mat.
  14. The sushi roll should now be wrapped in cling film. Wrap it well in there and let it rest for 10 minutes.
  15. Cut the sushi burrito in half with a sharp knife and serve. I like to wrap my sushi roll in a piece of baking paper or aluminum foil when eating, to prevent the filling from falling out while eating.
  • Prep Time: 30 min
  • Cook Time: 20 min
  • Category: Lunch
  • Method: Boiling
  • Cuisine: Japanese