Name: Salmon Bushi
Yield: Serves 6
Cuisine: Mexico
Ingredients: 360 g Japanese sushi-grade rice; 35 ml rice vinegar; 125 g iceberg lettuce, sliced; 125 g cream cheese; 1 teaspoon salt; 1 tablespoon agave syrup; 1 tablespoon wasabi paste; 480 g fresh Scottish salmon; 1 small jalapeño pepper, finely chopped; ½ red pepper; 2 avocados, peeled and pitted; 2 teaspoons black sesame seeds; 2 teaspoons white sesame seeds; 2 tablespoons soy sauce; 1 small guajillo chilli; zest and juice of 1 lime; 100 g daikon (white radish); 2 tomatoes; ½ small onion, finely chopped; 2-3 tablespoons fresh coriander, chopped; ½ garlic clove, grated

Preparation info

Serves
6

Difficulty
Medium

Appears in

Brick Lane Cookbook

By Dina Begum

Published 2018

About

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 supermarke