• In a medium bowl, whisk together the mayo and wasabi. Add the salmon and gently mix to coat evenly. Set aside.
• To assemble the burrito: On a sushi mat, join two square sheets of nori together, to form 1 longer rectangle – wet a 1″ strip of one edge with water and overlap the other nori sheet, to help them stick together. The rough sides should be facing up.
• Add 1 cup of the prepared rice to the nori sheet and use your fingers to spread it out into an even layer, onto half of the rectangular nori sheet. Sprinkle with 1 tablespoon of sesame seeds, if using.
• Layer spicy salmon, carrots, cucumbers, avocado, baby spinach, microgreens, and cabbage over the rice.
• Gently lift the side of the nori and carefully fold it over the fillings, using your fingers to roll it away from yourself as you would while making a burrito.
• Place seam side down. Using a very sharp knife, cut each burrito in half. Repeat the whole process to create another burrito. (If you'd like to make this a fun hand-held entree that packs well, roll the burrito tightly in some parchment paper, and then twist the ends. Then cut in half.)
• Serve immediately with soy sauce for dipping. I also like to offer pickled ginger. If you'd like some creamy wasabi sauce, combine 4-5 tablespoons of Japanese mayonnaise with 1 teaspoon of wasabi, add a pinch of salt, and mix well.

How to Make Sushi Rice

• In large bowl, spread out the cooked, warm rice.
• In a small bowl, whisk the vinegar, sugar, and salt.
• Drizzle the vinegar mixture over the still-warm rice and quickly fold the rice with a wooden spatula. Be careful to not smash the rice. Rather, use more of a cutting motion.