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1
Make onions: Combine vinegar, sugar, and salt in a small bowl with 1/2 cup water, then whisk until sugar is dissolved. Add onions and let sit 20 minutes.
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2
Make sauce: Bring all ingredients to a boil in a small saucepan, then simmer for a few minutes until slightly thickened. Let cool.
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3
Spread cooked rice on a baking sheet, then sprinkle with sesame seeds. Arrange a bamboo mat on a work surface with narrow end toward you. Lay one sheet nori, wide end toward you, on a bamboo mat. Moisten the far edge and lay second nori sheet on top of first; press to seal. Using wet hand, spread rice in a thin layer over just the first sheet of nori to cover it completely. Arrange salmon dice in a horizontal row about 1/3 way down first nori sheet and all the way to edges, then layer cucumbers and avocado on top. Drizzle with unagi sauce and sprinkle with potato chips, cilantro, and a sprinkle of furikake.
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4
Using bamboo mat, roll filled nori into a tight roll about 3 in. thick. Continue rolling onto second nori sheet until burrito is covered with second sheet (this will help seal in moisture).
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5
Wrap burrito in parchment paper to help hold it together, cut in half, and serve with remaining unagi sauce.
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6
*Find in the international aisle of well-stocked grocery stores or at Asian markets.
