Salmon Bushi

The Big Bushi
Street Food Market

Mexico meets Japan in these sensational salmon sushi ‘burritos’. Khaled Damash started The Big Bushi stall in early 2017 and since then he and his friends have been serving up these giant sushi rolls to the hungry market-goers craving something a little different. This recipe requires minimal cooking - just a bit of prep and you’re literally ready to roll and take a bite of your burrito. You’ll need a sushi mat and most of the ingredients are available at a large supermarket (though it’s more fun to take a trip to Chinatown).


  • 360 g Japanese sushi-grade rice
  • 35 ml rice vinegar
  • 1 tablespoon agave syrup
  • 1 teaspoon salt
  • 6 sheets nori
  • 125 g cream cheese
  • 125 g iceberg lettuce, sliced

For the Roast Pepper Salsa

  • ½ red pepper
  • 1 small jalapeño pepper, finely chopped

For the Salmon

  • 480 g fresh Scottish salmon
  • 1 tablespoon wasabi paste
  • 2 tablespoons soy sauce
  • 2 teaspoons white sesame seeds
  • 2 teaspoons black sesame seeds

For the Avocado

  • 2 avocados, peeled and pitted
  • 100 g daikon (white radish)
  • zest and juice of 1 lime

For the Salsa Roja

  • 1 small guajillo chilli
  • 2 tomatoes
  • ½ small onion, finely chopped
  • 2-3 tablespoons fresh coriander, chopped
  • ½ garlic clove, grated


Wash the rice three or four times and put in a pan with 540ml water. Leave to soak for about 20 minutes, then bring to a fierce boil. Reduce the heat to low, cover and cook for another ten minutes, or until all the water has been absorbed and the rice is cooked. In a separate pan bring the rice vinegar, agave syrup and salt to the boil, then set aside to cool. Once the rice is cool stir in the vinegar mixture evenly.

Preheat your oven to 200°C (180°C fan). Put your red pepper cut-side-down on a baking tray and roast for 35 to 40 minutes or until the skin is charred. Cool completely, then peel off the skin, remove the seeds and finely chop the flesh. Add this to a bowl along with the jalapeño. Mix and set aside.

Cut the salmon into small one centimetre cubes and marinate with the wasabi, soy sauce and sesame seeds. Set aside.

Cut the avocado into thin slices and put in a bowl. Using a potato peeler, make shavings out of the daikon and add to the avocado with the lime juice and zest. Toss gently to mix.

Next, make your salsa roja. Halve the guajillo chilli lengthways, and de-seed. Put the chilli halves with the tomatoes on a baking tray and grill under a high heat for a few minutes until just charred. Leave to cool, then put in a blender with the onions, fresh coriander and garlic and blitz until smooth.

Now assemble your salmon bushi! Place your nori sheet on top of your sushi mat and spread a layer of rice all over it, leaving a space of about 3cm along the top. Spoon two to three tablespoons of the roasted red pepper mix in a horizontal line across the middle of the rice, then put the same amount of the avocado mix on top of that, and of salsa roja on top again. Spoon or pipe a thick line of cream cheese along the bottom of the pile, then lay two to three tablespoons of salmon on top. Add some lettuce and roll with your sushi mat as tightly as you can to create a great big sushi roll. Repeat for the remaining rolls. Cut each bushi in half to serve.