Sushi Roll Lettuce Wrap

Imagine your favorite sushi roll, but handheld like a burrito! My Sushi Roll Lettuce Wrap is wrapped in crisp, cool romaine and ready in under 10 minutes. It’s fresh, crunchy, creamy, and full of bold flavors.

Whether you’ve got leftover salmon you need to do something with or just need a quick, nourishing lunch that actually satisfies, this is the kind of no-brainer recipe I love to keep on repeat.

This one’s got all the sushi fixings — wasabi-mayo, mashed salmon, buttery avocado, brown rice, ginger, and a sprinkle of furikake.

It’s portable, mess-free, and secretly high in protein! And no chopsticks required!

Why You’ll Love This Sushi Roll Lettuce Wrap

• Quick and easy — It comes together in 10 minutes or less.
• Satisfying and fresh — Cool, crunchy lettuce, warm salmon, and creamy avocado = balance in every bite.
• High-protein, low-carb — Perfect if you’re watching carbs or just want something light and energizing.
• Customizable — Swap the salmon, rice , or sauce depending on what’s in your fridge.

Ingredients

🥬 Romaine leaves — These crisp, sturdy greens make the perfect wrap base. You’ll need 6 leaves per wrap.

🍣 Cooked salmon — You’ll need 4 to 6 ounces, mashed up for easy spreading. Grilled, roasted, or air-fried salmon all work great here.

Wasabi paste — Just a tiny amount adds that signature sushi zing without overwhelming your taste buds.

Mayo — A creamy counterbalance to the wasabi.

Brown rice — Adds body and fiber. Microwaveable rice is your best friend here.

Furikake — A sprinkle of this Japanese seasoning gives the wrap salty, crunchy, umami goodness. If you don’t have it, crushed seaweed snacks works too.

🥑 Avocado — Creamy, buttery, and full of healthy fats.

Pickled ginger — Just a small amount brings a little tang and some brightness.

Sprouts — Perfect for a fresh, crunchy layer.

How to Make a Sushi Roll Lettuce Wrap

In a small bowl, stir together the wasabi paste and mayonnaise until smooth. Set it aside.

Place a 16×12-inch sheet of parchment paper on a flat surface. Arrange the romaine leaves directly on top, laying them 2 by 2 in slightly overlapping rows until you’ve got a large rectangular base.

Start by spreading the wasabi-mayo over the romaine leaves. Then layer on the mashed salmon, cooked brown rice, furikake, avocado slices, pickled ginger, and sprouts — in that order, for best rollability.

Grab the edge of the parchment paper closest to you and begin to roll the wrap away from you, tucking and tightening as you go (just like a burrito). Use the paper to keep things neat and compact.

Once rolled, fold the parchment ends inward like you would a burrito. Use a sharp knife to slice the wrap in half, peel back the paper, and enjoy your handheld sushi moment.

Substitutions

• No salmon? Swap in canned tuna, cooked shrimp, rotisserie chicken, or tofu. This wrap is super flexible and just as good with whatever protein you’ve got on hand.
• No furikake? Not a dealbreaker. Try crushed seaweed snacks, sesame seeds, or even everything bagel seasoning for a salty-savory crunch.
• No sprouts? Use shredded carrots, cucumber matchsticks, or a handful of arugula for that fresh, peppery bite.

You May Also Like

• Miso Chicken
• Sushi Nachos

How to Store Leftovers

Once rolled, this lettuce wrap is best eaten fresh. If you’re meal prepping, keep the components separate, in airtight containers, and assemble when ready. Leftover salmon should be eaten within 2–3 days.

Common Questions